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
Description
Homemade ricotta and herb cheese ravioli served in a classic tomato sauce.
Ingredients
Sauce
Ravioli
Instructions
Prepare the sauce
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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.
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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.
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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
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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.
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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!