Ravioli with Creamy Tomato Sauce: A Hug in a Bowl

There’s a certain comfort that washes over me whenever I think about this ravioli dish. It’s more than just a meal; it’s a memory. I remember a particularly chilly autumn evening, the kind where the wind whispers tales of winter through the trees, and my grandmother, with her flour-dusted apron and a twinkle in her eye, decided it was the perfect night for a “quick” pasta. She’d pull out store-bought ravioli, a jar of good marinara, and then, with a flourish, stir in a dollop of ricotta that transformed the simple sauce into something truly magical and rich. That velvety texture, the way it clung to each plump parcel of pasta – it was pure culinary alchemy, and it tasted like home.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 6
• Yield: 6 servings
• Dietary Type: Vegetarian

Ingredients

This recipe is a beautiful testament to how simple, quality ingredients can come together to create something truly extraordinary. The beauty of it lies in its adaptability; feel free to use your favorite type of ravioli or tortellini.

• 1/4 cup extra virgin olive oil, plus 2 teaspoons extra virgin olive oil
• 1 1/2 lbs spinach ravioli or 1 1/2 lbs tortellini
• 1 cup marinara sauce, purchased
• 1/2 cup whole milk ricotta cheese
• Salt and freshly ground black pepper, to taste
• 3 tablespoons Parmesan cheese, freshly grated
• 2 tablespoons fresh basil leaves, thinly sliced

Equipment Needed

For this straightforward yet delightful dish, you won’t need an arsenal of specialized tools.

• Large pot (for boiling pasta)
• Medium saucepan (for the sauce)
• Whisk
• Measuring cups and spoons
• Serving bowls

Instructions

The beauty of this recipe lies in its speed and simplicity. It’s perfect for a weeknight when you crave something delicious and satisfying without spending hours in the kitchen.

1. Begin by bringing a large pot of generously salted water to a boil over high heat. This is crucial for properly cooking the pasta.
2. Once the water reaches a rolling boil, add about 1/4 cup of extra virgin olive oil. This is a classic trick to help prevent the ravioli from sticking together as they cook.
3. Carefully add the ravioli (or tortellini) to the boiling water. Stir occasionally to ensure they don’t clump at the bottom of the pot. Cook until al dente, which should take approximately 5 minutes. The pasta should be tender but still have a slight bite.
4. While the pasta cooks, prepare to drain it. Before you discard the water, reserve 1/2 cup of the pasta cooking water. This starchy water is liquid gold and will help create a beautifully emulsified sauce.
5. Drain the ravioli thoroughly.
6. Immediately toss the drained ravioli with the remaining 2 teaspoons of extra virgin olive oil. This will prevent them from sticking together as you finish the sauce.
7. In a separate medium saucepan, bring the marinara sauce to a simmer over medium heat. Whisk often to prevent it from scorching.
8. Once the marinara is simmering, whisk in the whole milk ricotta cheese. Continue whisking until the ricotta is fully incorporated and the sauce becomes wonderfully creamy.
9. Now, it’s time to achieve your desired sauce consistency. Whisk in enough of the reserved pasta cooking water to thin the sauce. If you prefer a thicker sauce, use less pasta water; conversely, for a thinner sauce, add more. Aim for a luscious coating consistency that will beautifully embrace the ravioli.
10. Return the sauce to a gentle simmer. This will allow the flavors to meld and the sauce to thicken slightly.
11. Season the sauce to taste with salt and freshly ground black pepper. Don’t be shy with the pepper; it adds a lovely warmth.
12. To serve, spoon about 3 tablespoons of the creamy tomato sauce over the bottom of each of the 6 serving bowls. This creates a welcoming bed for the ravioli.
13. Artfully arrange the cooked ravioli over the sauce in each bowl.
14. Finally, drizzle the remaining sauce over the ravioli.
15. Sprinkle generously with the freshly grated Parmesan cheese and the thinly sliced fresh basil leaves. Serve immediately and enjoy the embrace of this comforting dish.

Expert Tips & Tricks

• Quality Ingredients Matter: Since this recipe is so simple, the quality of your marinara sauce and ricotta cheese will shine through. Opt for good quality brands you trust.
• Don’t Overcook the Pasta: Al dente is key. Overcooked ravioli can become mushy and lose their delightful texture.
• The Magic of Pasta Water: Seriously, don’t skip reserving the pasta water. It’s the secret ingredient that binds the sauce and makes it silky smooth.
• Fresh Herbs are Best: While dried basil can be used in a pinch, fresh basil offers a vibrant, aromatic lift that truly elevates the dish. Slice it just before serving for maximum freshness.
• Ravioli Choice: Feel free to experiment with different types of ravioli – cheese, mushroom, or even a blend of ricotta and spinach. Tortellini are also a fantastic substitute, offering a slightly different chew and shape.

Serving & Storage Suggestions

This ravioli is best served piping hot, straight from the pan, allowing the creamy sauce to envelop the delicate pasta. The fresh basil and Parmesan add a beautiful final flourish.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of water or milk if the sauce has thickened too much, or microwave for a quick reheat. Be aware that pasta can sometimes absorb more sauce as it sits, so you might need to adjust the consistency upon reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	170.3 kcal
Calories from Fat	133 kcal
Total Fat	14.9 g	22 %
Saturated Fat	3.7 g	18 %
Cholesterol	12.7 mg	4 %
Sodium	256.1 mg	10 %
Total Carbohydrate	5.5 g	1 %
Dietary Fiber	0.2 g	0 %
Sugars	3.8 g	15 %
Protein	4.1 g	8 %

Nutritional values are approximate and can vary based on specific ingredients used.

Variations & Substitutions

• For a Vegan Twist: Replace the dairy ricotta with a good quality cashew-based ricotta or a silken tofu ricotta. Use your favorite vegan marinara sauce and omit the Parmesan cheese, or use a vegan Parmesan substitute.
• Add Some Protein: Sautéed chicken, shrimp, or Italian sausage can be added to the sauce for a heartier meal.
• Spice it Up: A pinch of red pepper flakes added to the simmering marinara sauce will give it a pleasant warmth.
• Vegetable Boost: Wilt in some fresh spinach or kale into the sauce during the last few minutes of simmering for added nutrients and color.

FAQs

Q: Can I make this sauce ahead of time?
A: Yes, the creamy tomato sauce can be made a day in advance and stored in the refrigerator. Gently reheat it on the stovetop, adding a little pasta water or milk if needed to thin it out.

Q: My ravioli are sticking together. What did I do wrong?
A: Ensure you’re using a large enough pot with plenty of salted water, stirring the ravioli frequently, and tossing them with a little oil immediately after draining.

Q: Is it essential to reserve the pasta water?
A: Absolutely! The starchy pasta water is crucial for creating a smooth, emulsified sauce that clings perfectly to the ravioli.

Q: Can I use dried basil instead of fresh?
A: While fresh basil provides the best flavor, you can use about 1 teaspoon of dried basil, added during the sauce simmering stage.

Q: What if I don’t have marinara sauce?
A: You can use your favorite tomato sauce or even passata (strained tomatoes) and season it well with Italian herbs like oregano and basil, garlic powder, and a pinch of sugar to balance the acidity.

Final Thoughts

This ravioli dish is more than just a recipe; it’s an invitation to slow down, savor the simple pleasures, and create moments of delicious connection. It’s the kind of meal that welcomes everyone to the table, sparking conversation and filling bellies with warmth and contentment. I encourage you to give it a try, make it your own, and perhaps even start a new cherished memory for your own family. Serve it with a simple green salad tossed with a lemon vinaigrette and a crusty baguette to soak up every last drop of that glorious sauce. Buon appetito!