The best thing about working from home is…well…working from home. And it’s the worst as well; all the comforts of home can also be the distractions. Most days I skip lunch; but I’ve been trying to do better.
This is my go-to recipe for a quick ravioli lunch.
1 jar of spaghetti sauce (I use Newman’s Own Sockarooni)
1 package of refrigerated ravioli (not frozen!)*
Water kettle/heater (I have this one, and I love it)
Slotted spoon (optional)
1. Place saucepan on stove, and turn it on with only about a 1/4 cup of water. Turn it up to medium-high. This will allow the pan time to heat, so when you add the boiling water to it in step 4, you won’t lose any temperature.
2. Fill kettle with about 4 cups water, and start it.
3. Pour about 1/4 – 1/2 cup of sauce in your bowl.** Set aside.
4. When kettle is finished (about 60 seconds to 1 minute), pour carefully into the now hot saucepan. Pour slowly and deliberately – if you try to just dump it, boiling water will spill. Pouring slowly also minimizes the chance of steam burns.
5. Carefully place ravioli in boiling water. Cook for 2-3 minutes.
6. Turn off heat.
7. Drain into a colander, then slide on top of the reserved spaghetti sauce. (Or, as I had to do above because I couldn’t find my colander, and carefully remove individual ravioli with a slotted spoon, gently shaking off excess water)
8. Gently stir ravioli in bowl to coat. Sprinkle with parmesan and eat.
Ravioli will be hot, so eat carefully.***
*The serving size for each package is about 6 ravioli-hahahahahahahaha. I always make (and eat) all 12.
**Use more, or less, depending on how “saucy” you like your ravioli. I only like enough to cling to the pasta.
***Please don’t sue me.