Ravioli with Creamy Tomato Sauce

By cacelias

Very good pasta dish! The sauce is light and creamy! It is made with a base of marinara sauce from the same cookbook. Recipe included.

Recipe from "Giada's Family Dinners"

Ingredients

• Quick Marinara Sauce:
• 1 1/2 pounds fresh or frozen spinach ravioli or tortellini
• 2 teaspoons extra virgin olive oil
• 1 cup Quick Marinara Sauce
• 1/2 cup whole milk ricotta cheese
• 1/2 cup cream
• freshly ground pepper
• 3 tablespoons freshly grated parmesan cheese
• 2 tablespoons thinly sliced fresh basil
• 1/2 cup pasta cooking water
• 2- 28 oz. cans whole tomatoes in juice
• 1 bunch fresh basil, stemmed
• 1/2 cup extra virgin olive oil
• 2 small onions, finely chopped
• 4 garlic cloves, finely chopped
• 1 teaspoon oregano
• 1 teaspoon sugar
• salt and freshly ground black pepper

Details

Servings 6

Preparation

Step 1

For the Quick Marinara Sauce:
In a blender, puree the tomatoes with their juices and the basil until almost smooth. Set the tomato puree aside.

Heat the oil in a large, heavy saucepan over medium heat. Add the onions and garlic and saute until very tender, about 12 minuts. Stir in the tomato puree, oregano and sugar. Bring to a simmer over medium-high heat. Decrease the heat to medium and continue simmering until the sauce thickens slightly, stirring occasionally, about 10 minutes. Season the sauce to taste with salt and pepper. (The sauce can be made 1 day ahead. If storing for future use, cool, then cover and refrigerate. Re-warm before using.)

For the Ravioli:
Bring a large pot of salted water to boil. Add the ravioli and cook, stirring occasionally, until the pasta is tender, but still firm. Reserve 1/2 cup of the cooking water. Toss ravioli in the olive oil and set aside.

Bring the Marinara Sauce to a simmer in a medium, heavy saucepan over medium heat, whisking often. Whisk in the ricotta, cream and enough of the reserved cooking water to thin the sauce to a desired consistency. Return the sauce to a simmer and season to taste with salt and pepper.

Spoon 3 tablespoons of sauce over the bottom of each bowl and arrange the ravioli over the sauce, then drizzle the remaining sauce over the ravioli. Sprinkle with the parmesan cheese and basil, and serve.