I made this last night from the food network - Everyday Italian.  It was pretty good and super fast.  Was a little twist on regular ravioli and the fresh basil really gave it a tangy taste. I just wished I could have found the spinach ravioli to use instead of cheese but none of the 3 stores I went to had it!!!  Not sure on the NI or the WW Points.

1/4 cup plus 2 teaspoons extra-virgin olive oil (you can definetly use less like 3 tbsp max)
1 1/2 pounds spinach ravioli or tortelloni  (cheese will work)
1 cup purchased marinara sauce
1/2 cup whole-milk ricotta cheese  (I used part skim and it was fine)
Salt and freshly ground black pepper
3 tablespoons freshly grated Parmesan
2 tablespoons thinly sliced fresh basil leaves  (only do 1 tbsp because it is a strong taste)

Bring a large pot of salted water to a boil. Add about 1/4 cup olive oil to the water to help prevent pasta from sticking. Add the ravioli and cook until al dente, stirring occasionally, about 5 minutes. Drain the ravioli, reserving 1/2 cup of the cooking water. Toss the ravioli with the remaining oil to coat (can skip this part if you want).

Meanwhile, bring the marinara sauce to a simmer in a medium saucepan over medium heat, whisking often. Whisk in the ricotta and enough reserved cooking water to thin the sauce to desired consistency. For a thicker sauce, use less pasta water; for a thinner sauce, add more water. Return the sauce to a simmer. Season the sauce to taste with salt and pepper.

Spoon 3 tablespoons of sauce over the bottom of each of 6 bowls. Arrange the ravioli over the sauce. Drizzle the remaining sauce over the ravioli. Sprinkle with the Parmesan and the basil, and serve.