Pappardelle's Four Cheese Salmon Ravioli in Parsley Fleck Dough with Pappardelle's Salsa D'Inverno (serves 2-3)

A long title for such a quick and simple meal.  My husband LOVES Pappardelle's Salsa D'Inverno (Winter Tomato) sauce.  It has a ton of chopped tomatoes and other fresh veggies with a little bit of crushed red pepper to give it just the right amount of kick!  It is his "go-to" sauce for just about every pasta dish.  Here, he's using it as a simple compliment to the Four Cheese Salmon ravioli.  Pure genius!

Ingredients

1/3 15.5 ounce container of Pappardelle's Salsa D'Inverno Sauce

1 12 ounce box of Pappardelle's Four Cheese Salmon with Parsley Fleck Dough Ravioli

Method

1.  Bring four quarts of water to boil.  Once water is at a full roiling boil, reduce heat to medium and then add frozen ravioli.  If you add ravioli when the water is at a robust boil you risk having the ravioli split open.  Stir gently to prevent ravioli from sticking to the bottom of the pot. Once water returns to a gentle rolling boil, stirring is no longer necessary.  Continue to cook about 8 - 12 minutes, just depending on how firm you like your ravioli.

2.  While the ravioli is cooking, place frozen sauce in a small saucepan and set the heat to medium-low.  Occasionally stir the sauce until it is defrosted and heated all the way through.

3.  Once ravioli is done, drain carefully or simply use a slotted spoon to remove the ravioli individually from the pot. If you are not serving immediately, coat with a thin sheen of olive oil to prevent the ravioli from sticking.  Otherwise, plate your ravioli and top each on with a good helping of the sauce.

Source of Inspiration

We needed a quick meal during the week and didn't have the time or energy to go out to eat, much less prepare a gourmet meal.  This did the trick in just 15 minutes!