White Truffle Marinara with Ravioli
"“The white truffle marinara is the star of the show in this dish, with the ravioli merely serving as the vessel in which to enjoy it. It’s a luxurious dish without being pretentious, providing depths of flavor that will keep your guests asking for more.”
– Frank Pellegrino Jr."
1 pound meat & ricotta cheese filled raviolis (you can also use just cheese)
1 jar of 24oz White Truffle Marinara
Kosher salt and freshly ground black pepper
Freshly sliced basil, garnish
"Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook according to the package instructions or until the ravioli rise to the top.
*Recipe tip: Try and purchase fresh raviolis."
While the pasta is cooking, place a large sauté pan over low-medium heat on the stovetop and slowly pour the jar of Rao’s Homemade White Truffle Marinara and stir continuously over low heat. Cover sauce and allow to gently simmer until the ravioli are cooked.
Drain the ravioli in a colander and carefully add them to the warming sauce, one at a time so they don’t break. Gently the ravioli with a wooden spoon until it is evenly coated with sauce. Garnish with basil and serve immediately.