Okay I’m cheating. I don’t make ravioli, although I’m sure someone will tell me it’s easy. Ha. I tried it a long time ago and all the filling ended up outside the pasta. Not good. So this is the ravioli.
We’re having this plus a marinara sauce and freshly baked breadsticks. My marinara is better than any I can buy, so I make it. Here’s what I do:
5 large cloves garlic, finely minced
1 28 oz. can crushed tomatoes plus three squeezes of tomato paste (from a tube)
3 T pesto
1 tsp oregano
1 tsp basil
I “fry” the garlic in evoo until it smells like heaven on earth, then I add the tomatoes and the paste. Into that I add the pesto, oregano and basil and some freshly ground black pepper. I don’t add salt – are you kidding? There’s enough salt in there already. I let this simmer for at least 40 minutes to get the flavors melded.
If I’m feeling adventurous I grate in some REAL parmesan after the sauce is off the heat.
I cook the ravioli in a super large pot of boiling salted water.
My foccacia dough makes great breadsticks – or you can take it easy and buy some ready to bake. How easy is this? If you’re really hungry – add a salad.