Beef Ravioli with Marinara Sauce and Fresh Basil

For this recipe, we use our signature marinara sauce that we prepare with hand-picked imported San Marzano Italian plum tomatoes, olive oil, garlic, salt, pepper, parsley and oregano. If you want to add some vegetables to the dish, go ahead and stir in some peas or broccoli florets.

Serves: 4
Prep Time: 5 minutes
Cook Time: 20 minutes 

2 pints Pastosa Marinara Sauce
2 tablespoons fresh basil, chopped, plus 12 basil leaves, for topping
Two 12-count boxes Pastosa Large Round Beef Ravioli
Freshly grated Parmigiano Reggiano cheese, for topping 

1. In a medium saucepan, heat the marinara sauce, covered, over medium heat, stirring occasionally, until warmed through, about 12 minutes. Stir in the chopped basil.
2. Meanwhile, bring a large pot of generously salted water to a boil; add the ravioli, stirring occasionally to prevent sticking. When the ravioli rise to the top and the water returns to a boil, reduce the heat to a simmer and cook for 8 to 10 minutes. Using a slotted spoon, carefully transfer the ravioli to the saucepan, reserving ½ cup of cooking water. Gently toss with the sauce, adding cooking water, 1 tablespoon at a time, if necessary, to loosen the sauce.
3. Divide the ravioli among four shallow bowls and top with the basil leaves and Parmigiano Reggiano.