Ravioli With Tomato Cream Sauce
|Marinara sauce||2 Cup (32 tbs) (Homemade Or Jarred)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Chopped fresh basil/1 teaspoon dried||2 Tablespoon|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Ravioli||1 Pound (1-To 1 1/2-Inch, Fresh)|
1. In a nonreactive medium saucepan, heat marinara sauce over medium heat. Stir in cream and basil and heat together 2 to 3 minutes. Stir in 2 tablespoons of the Parmesan cheese.
2. Cook pasta in a large pot of boiling salted water until tender, about 3 minutes, or according to package directions; drain. Pour onto a warmed serving platter.
3. Pour pasta and sauce into a warmed large bowl and toss together. Pass remaining Parmesan cheese on the side.