Directions:
- Bring a large pot of salted water to a boil.
- Add about 1/4 cup olive oil to the water to help prevent pasta from sticking.
- Add the ravioli and cook until al dente, stirring occasionally, about 5 minutes.
- Drain the ravioli, reserving 1/2 cup of the cooking water.
- Toss the ravioli with the remaining oil to coat.
- Meanwhile, bring the marinara sauce to a simmer in a medium saucepan over medium heat, whisking often.
- Whisk in the ricotta and enough reserved cooking water to thin the sauce to desired consistency.
- For a thicker sauce, use less pasta water; for a thinner sauce, add more water.
- Return the sauce to a simmer and season the sauce to taste with salt and pepper.
- Spoon 3 tablespoons of sauce over the bottom of each of 6 bowls. Arrange the ravioli over the sauce. Drizzle the remaining sauce over the ravioli. Sprinkle with the Parmesan and the basil, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 332.04 Kcal (1390 kJ) | ||
| Calories from fat | 209.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.23g | 36% | |
|---|---|---|---|
| Cholesterol | 86mg | 29% | |
| Sodium | 657.43mg | 27% | |
| Potassium | 318.69mg | 7% | |
| Total Carbs | 20.9g | 7% | |
| Sugars | 4.66g | 19% | |
| Dietary Fiber | 1.94g | 8% | |
| Protein | 10.43g | 21% | |
| Vitamin C | 2.1mg | 3% | |
| Iron | 0.4mg | 2% | |
| Calcium | 195.7mg | 20% | |
| Amount Per 100 g | |||
| Calories | 176.44 Kcal (739 kJ) | ||
| Calories from fat | 111.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.34g | 36% | |
|---|---|---|---|
| Cholesterol | 45.7mg | 29% | |
| Sodium | 349.34mg | 27% | |
| Potassium | 169.34mg | 7% | |
| Total Carbs | 11.11g | 7% | |
| Sugars | 2.48g | 19% | |
| Dietary Fiber | 1.03g | 8% | |
| Protein | 5.54g | 21% | |
| Vitamin C | 1.1mg | 3% | |
| Iron | 0.2mg | 2% | |
| Calcium | 104mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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