Wednesday March 14
After a long drive home and the exertion of unloading the fully-stuffed car, we needed something that was absolutely no trouble. For occasions like this, the frozen ravioli we bought at the Sacred Heart Italian festival in October is a lifesaver.
All you have to do is break up half the flat of 50 and throw the ravioli in salted boiling water until they rise to the top. Then simmer them gently, covered, for 30-32 minutes until an edge tastes done. In the meantime, we picked a small handful of fresh sage leaves, chopped them, warmed them in butter, and sloshed in some cream to thicken. The spinach and cheese filling of the ravioli goes perfectly with this herbaceous sauce.
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