Ravioli with Ricotta and Greens

Ravioli with Ricotta and Greens
Ravioli with Ricotta and GreensStacy Adimando

This toothsome homemade ravioli from JoMarie Pitino of Ava Gene’s restaurant in Portland, Oregon is made with a quick red sauce that keeps simmering time to a minimum. If desired, you can fill and shape the pasta up to a few days ahead, then immediately freeze the ravioli: Place them in a single layer on a lightly floured baking sheet, then freeze the sheet. As soon as the ravioli are firm, remove and store in a heavy-duty resealable plastic bag. If boiling the pasta from frozen, add an extra few minutes to cooking time.

What You Will Need