Ravioli

The name for ravioli — a layer of filling (anything from ricotta to spinach) stuffed between two layers of pasta — comes from the word riavvolgere, which means “to wrap.” The exact origin of ravioli is difficult to pinpoint, though there is mention of it as far back as the 14th century in the city of Prato. Originally, ravioli was served in broth. It began appearing with tomato sauce around the 16th century. Source: https://matadornetwork.com/read/every-italian-pasta-explained/ Recipe: Creamy Tomato Sauce Ravioli *Source: https://vikalinka.com/ravioli-sauce/*

prep time

5 min.

cook time

4 min.

servings

Tags:tomato basil food cheese

instructions

step 1

Cook the ravioli according to package directions.

step 2

Start the sauce immediately after you add the ravioli to the boiling water. Add sun-dried tomato pesto and garlic to a sauce pan over low heat, stir, then add sliced basil leaves and cream, let it simmer for 1-2 minutes.

step 3

When the ravioli is cooked, drain but reserve ½ cup of water. Add the ravioli with half of the water directly to the pan with the sauce.

step 4

Toss to combine and season with salt and pepper to taste. Add the rest of the water only if the sauce is too dry. Serve with freshly grated Parmesan cheese.

ingredients

3 tbsp sun-dried tomato pesto

3-4 basil leaves, sliced

1 clove garlic, minced

125ml/1/2 cup light/single cream

125ml/1/2cup reserved pasta water

tools

large pot

measuring spoons

measuring cups

sauce pan