Description
Enjoy a comforting and simple Homemade Ricotta Ravioli with Fresh Tomato Sauce. This dish is perfect for weeknights, ready in just 30 minutes and bursting with fresh flavors.
Ingredients
- 1 batch Ricotta Ravioli (Homemade or store-bought)
- 2 tablespoons Olive Oil
- 2 cloves Garlic, minced
- 1 bunch Basil, plus extra for garnish
- 250 grams Cherry Tomatoes, halved
- 2 medium Large Tomatoes, diced
- 250 ml Reserved Pasta Cooking Water
- Salt, to taste
- Pepper, to taste
- Grated Parmesan cheese, for serving (optional)
- Red pepper flakes, for serving (optional)
Instructions
- Cook the ricotta ravioli according to package or homemade recipe instructions until tender.
- Reserve 250 ml of the pasta cooking water before draining the ravioli.
- In a medium pan over medium heat, warm the olive oil. Add minced garlic and basil, sauté for 1 minute until fragrant.
- Add the halved cherry tomatoes to the pan and sauté for about 5 minutes until softened.
- Add the diced large tomatoes to the pan. Cook for an additional 15 minutes, stirring occasionally, and season with salt and pepper.
- Add the drained ravioli to the tomato sauce. Gently toss, incorporating the reserved pasta water a little at a time, until the sauce reaches your desired consistency. Cook for 1 more minute to meld flavors.
- Plate the ravioli, garnishing with fresh basil, grated parmesan cheese, and a drizzle of olive oil, if desired. Add red pepper flakes for a spicy kick.
Notes
- Use the freshest ingredients for enhanced flavor.
- Adjust sauce consistency with reserved pasta cooking water as needed.
- This recipe is versatile and can be made with homemade or store-bought ravioli.
- Consider adding protein like grilled chicken or shrimp for a heartier meal.
- Experiment with different herbs like oregano or thyme for varied flavors.
- For a vegan option, use plant-based ravioli and cheese alternatives.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stove, adding a splash of water if needed.
- To freeze, separate ravioli from sauce and store in airtight containers. Thaw overnight in the fridge before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 20 mg
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