Ravioli with Creamy Tomato Sauce

Ingredients

• 2 tablespoons basil leaves fresh thinly sliced
• 1 cup purchased marinara sauce 
• 0.3 cup olive oil extra-virgin
• 3 tablespoons parmesan freshly grated
• 1.5 pounds spinach ravioli 
• 6 servings salt and pepper black freshly ground
• 0.5 cup whole-milk ricotta cheese 

Equipment

• bowl
• sauce pan
• whisk
• pot

Directions

1. Bring a large pot of salted water to a boil.
2. Add about 1/4 cup olive oil to the water to help prevent pasta from sticking.
3. Add the ravioli and cook until al dente, stirring occasionally, about 5 minutes.
4. Drain the ravioli, reserving 1/2 cup of the cooking water. Toss the ravioli with the remaining oil to coat.
5. Meanwhile, bring the marinara sauce to a simmer in a medium saucepan over medium heat, whisking often.
6. 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.
7. Spoon 3 tablespoons of sauce over the bottom of each of 6 bowls. Arrange the ravioli over the sauce.
8. Drizzle the remaining sauce over the ravioli.
9. Sprinkle with the Parmesan and the basil, and serve.