1 lb of asparagus ravioli
2 tbsp of olive oil
12 oz of strained tomatoes or 14 oz of chopped peeled tomatoes
8 oz of ricotta cheese
1 clove of garlic
1 pinch of hot chilli peppers flakes
2 tbsp of grated parmesan
Put a large pot with salted water to boil.
In the meantime, put a big skillet on medium heat, put oil in it, add garlic and chilli peppers flakes, mix for a minute.
Add the tomatoes and cook for 8-10 minutes. Lower the heat to minimum.
When the water boils, "throw" ravioli in and cook for about 5 minutes.
While the ravioli cook, add the ricotta cheese to the tomato sauce and mix it to combine the two ingredients.
Drain the ravioli and put them in the skillet with the sauce, cook for 2 minutes and serve immediately, sprinkled with grated parmesan (or chopped parsley, if you like it).
It could be considered a vegetarian course due to the lack of both meat or fish.