Tuesday, July 24, 2012
Spinach and cheese ravioli in rose sauce
one package frozen spinach-and-cheese ravioli
half a tall jar of marinara sauce
one cup ricotta cheese
a handful of fresh basil leaves, torn
half a cup of grated parmesan cheese
Boil the pasta in a big pot according to package directions, taking care not to overcook because you will be combining the pasta with the hot sauce, which will cook it a bit more. Drain and set aside.
Pour the marinara sauce into a big, high-sided frying pan and heat. Once it's warmed through, add the ricotta cheese and stir to blend until smooth, about a couple of minutes. Just before serving, add half of the torn basil to the sauce and mix together until the leaves are wilted.
Slide the cooked pasta into a serving platter and top with sauce, grated parmesan cheese and remaining fresh basil leaves for garnish. Serve right away with garlic bread.