Ravioli with Tomato Sauce


Frozen Raviolis
(I like
Cafferata — their version filled with pesto and cheese)

Bottled Tomato Sauce
(I like Five Brothers Tomato Basil — you can jazz it up with more
garlic or mushrooms or leave it as is.)

Boil water for the raviolis and cook according to package directions. While the pasta is cooking, warm the tomato sauce and add any extras you like.

Drain the raviolis and spoon pasta into bowls. Top with tomato sauce and grated parmesan. Serve with warm crusty bread and a salad. Splurge with freshly grated Parmesano Reggiano — the aged cheese really complements the raviolis.

Shells with Arugula &Tomato Sauce
Tuna Pasta with Tomatoes & Capers