Ravioli (ready meal)

Doing it with an actual sauce again. I have 630g leggo’s ricotta spinach agnolotti, 2 carrots, 1 onion, 3 cl garlic, 2 diced tomato cans, some tomato paste and some red wine. Plan is boil water, cut onion and garlic, pot onion in pot, then carrot, then garlic and t paste, then red wine, then diced tomatoes. simmer for awhile then add peas, deal with ravioli, then combine.

Would use another onion if it were available. Also forgot to write cut carrot. And I’m going 1cm dice of onion, 2mm semicircle of carrot and thinest slice of garlic.

Probably gave the onion 3 minutes, I mostly added the carrots because I got bored. Gonna give them a while, 10 minutes. Then g+t for like 30 seconds then wine until it reduces and then the rest and sit for 20 minutes? Dunno

Nevermind I’ve just decided to switch to passata and 1 can diced tomatoes instead of just 2 diced tomatoes and no passata.

Just sprayed salt on the carrots & onions.

Gave it 3tbsp of tomato paste and probably a full minute to burn onto the bottom, then 0.25 cup cask red wine and another minute to evaporate and get sticky, then the passata and diced tomatoes, a pile of salt and pepper and lid on to buble for as long as I can wait. ravioli wants 5 minutes and the water is ready.

Added 1 cup frozen peas a few min before finishing the sauce. Combined with drained ravioli and it was really very delicious. I went crazy on the pepper and it was a fantastic choice, the sauce is heaps acidic and buzzing, I attribute the latter to the pepper.n

Sauce probably got 30 minutes of simmering, first while was covered, maybe halfway through I took the lid off and stirred a lot.

Again, and following diary entry sauce recipe.

I’ve got aldi brand spinach and ricotta tortellini 750g.

Whoops didn’t see the course change, 2 can diced tomatoes bc I have no passata.

Added half a can worth of water with the tomatoes.

Yum delish. Too watery, either don’t add literal water or simmer with lid off, I reckon the former.

Getting just 4 serves out of it too.