I love quick fixes during the week. I made this within 10 minutes BUT from leftover marinara sauce.
Sidenote: Thank you to my neighbor Gil for the homegrown fresh basil and to my friends Frankie and Carolyn for the marinara recipe.
When you have extra time, make more than enough marinara sauce so you can freeze the rest
Chopped fresh basil -- As much as you want or about 3T.
1 can real San Marzano or organic whole plum tomatoes
1 can organic tomato sauce
2t. chili pepper flakes (more if you like it spicy)
2T red wine
2 cloves minced garlic
1 minced whole onion
Mix all ingredients in a pot and crush the whole plum tomatoes until they are smooth. You can always blend it. I like it a little chunky so I just crush it. Let all of this simmer for longer than 1/2 hour. Store the leftover in a glass jar and freeze.
During the week, add kale and pre made ravioli:
A handful of chopped kale
1 clove minced garlic
1T olive oil
A package of ravioli
2 cups unfrozen marinara sauce (or to your liking)
Rinse kale, and add to a pot of boiling water. Let it boil for about 5 minutes. You don't want to take the nutrients away. Take it out of the water, but don't drain the water. Add the pre made ravioli to the water and let it boil 7-9 minutes. The water has nutrients and flavor which adds a little something to the ravioli.
Mix garlic with kale. Add olive oil.
Warm the marinara sauce in a small pot.
Once the ravioli is cooked, drain the water and there you go! Add ravioli to your plate, pour some marinara sauce and kale on top. Top it with parmesan cheese if you'd like or black pepper.
It is delicious because the marinara sauce is excellent when it sits for awhile.