Portobello Ravioli with Tomato Sauce
One of the staples that I always have in my freezer is a bag of frozen portobello mushroom ravioli. It’s wonderful for nights when you are just too tired to use anything other than a can opener.
1 bag of frozen portobello ravioli (1 to 1.5 lbs)
1 can stewed tomatoes, Italian style
1 Tbsp. olive oil
1 tsp. crushed red pepper flakes
Remove the portobello ravioli from the freezer and put into a pot of boiling water for five minutes. Next, drain the water from the pot and add the olive oil and Italian stewed tomatoes. Simmer for five minutes and garnish with crushed red pepper flakes.
The Italian style stewed tomatoes that I usually buy come seasoned with basil, garlic, and oregano. For my tastes I don’t have to add anything to it. But if you like your tomato sauce on the sweeter side, try adding just a touch of sugar.