Fresh ricotta ravioli with tomato sauce is a classic Italian meal. What I love about this recipe is it can easily be a weekday meal. You can use frozen ravioli, frozen sauce or even jar sauce if in a punch (no judgement here!).
When making my sauce I like to use diced vegetables. For a smooth sauce you can use a food mill or immersion blender to get that thick smooth consistency. An alternative to using diced vegetables is using a whole carrot, celery and onion cut in half. Simply add it to the tomato sauce and remove before serving.
For a main course I like to do 12 ravioli and 6 for a primi or side dish.
Check out our ravioli recipe here!
Ricotta Ravioli with Tomato Sauce
Homemade ricotta and herb cheese ravioli served in a classic tomato sauce.
Prepare the sauce
Simmer the vegetables
Finely dice the onion, celery and carrot.
Preheat a saucepan to medium heat. Add 1 tablespoon of olive oil then add the celery, carrots, onion, salt and pepper. Gently simmer for 5 minutes or until onions are translucent and carrots cooked.
Simmer the sauce
Add the garlic minced to the vegetables and mix. Cook for 30 seconds then add the wine. Stir and cook for 2-5 minutes. Add the tomatoes, water and basil. Cover and let simmer for 30 minutes.
Blend the sauce
If you prefer a smooth sauce, you can blend the sauce using an immersion blender or a food mill. The food mill is the better option as it doesn't break down the vegetables as much.See description for optional steps of using whole vegetables.
Boil the Ravioli
Boil the ravioli
While the sauce is simmering, bring a large pot of water to a gentle boil. Add plenty of salt. Boil fresh ravioli for 5 minutes or until they float. For frozen boil for 6-9 minutes depending on the size. They will float when done.
Toss in the sauce
When the ravioli are finished toss then a little but of sauce, or spoon the sauce over.
Top with more fresh parmesan cheese and enjoy!