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. 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 | 298.19 Kcal (1248 kJ) | ||
| Calories from fat | 190.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.19g | 33% | |
|---|---|---|---|
| Cholesterol | 85.22mg | 28% | |
| Sodium | 492.17mg | 21% | |
| Potassium | 192.88mg | 4% | |
| Total Carbs | 17.75g | 6% | |
| Sugars | 2.29g | 9% | |
| Dietary Fiber | 1.15g | 5% | |
| Protein | 10.03g | 20% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 0.1mg | 0% | |
| Calcium | 185.1mg | 19% | |
| Amount Per 100 g | |||
| Calories | 202.69 Kcal (849 kJ) | ||
| Calories from fat | 129.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.41g | 33% | |
|---|---|---|---|
| Cholesterol | 57.92mg | 28% | |
| Sodium | 334.54mg | 21% | |
| Potassium | 131.11mg | 4% | |
| Total Carbs | 12.06g | 6% | |
| Sugars | 1.56g | 9% | |
| Dietary Fiber | 0.78g | 5% | |
| Protein | 6.82g | 20% | |
| Vitamin C | 0.9mg | 2% | |
| Calcium | 125.8mg | 19% | |
* 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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