Easy Breezy Ravioli

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

Ingredients:
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:

Ingredients:
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.

Tonight's perfect for summer dinner

Last nigth I made pasta shells with no cook tomatoe sauce ;)
I'm a sucker for easy recipes... especially ones that require little cooking for the summer and this one is perfect.

INGREDIENTS:

• 2 cups of cherry tomatoes - the more colorful the prettier dish but not neccessary

• 1 red pepper

• diced onion ( recipe didn't call for it but i didn't have a pepper so i used this for the crunchiness and it was good.)
• 1 minced garlic clove
  
• basil leaves
• 1/4 cup of olive oil
• 2 tbsp red wine vinegar
• 3/4lb of pasta shells
• ricotta cheese for serving
  
• coarse salt and pepper

Cook the pasta shells in salted boiling water.
In the mean time cut the tomatoes in half. Add them to a large bowl with diced red pepper, garlic, onion, olive oil, vinegar, salt and pepper. Drain pasta shells when cooked and add to tomatoes with basil.

serve with a dollup of ricotta cheese and garnish as you like ( I added shredded Parmesan).
DONE. AND SOOOO SOOO GOOD!