As the title states this is exactly how I made this sauce. I had some lovely fresh ravioli from the Stew Leonard’s store and wanted to have these for dinner. This will be a vegetarian meal. The ravioli are butternut squash and artisan cheese filled. I have never made my own ravioli. I find fresh and/or frozen ravioli is a handy quick meal; the same goes for frozen pirogi. And it is handy to have Artisan Bread dough hanging about in the fridge as well!
Here’s what I found in my refrigerator and what I threw in the sauce:
- 1/2 of a large can of tomato puree (a scant two cups?)
- 1/2 large onion, chopped
- 1/2 fennel bulb
- 1 large carrot, all alone
- a handful of baby spinach leaves, chopped roughly if desired
- a handful of black olives, cut in halves
- homemade pesto
- 1/2 cup water for thinning
- sprinkle of Italian seasoning
- sprinkle of dried parsley
Heat a little olive oil in a deep skillet over medium heat. I use my favorite 10 inch cast iron skillet. Chop the onion, carrot, and fennel. Saute this in the oil for about 8 minutes. Stir in the tomato puree, spinach, seasonings, and water. When this is simmering nicely stir in the pesto (about 1 Tablespoon). Lastly stir in the olives. Continue to simmer for about 20 minutes to blend all the flavors.
The vegetables were al dente. You could cook the onion, carrot, and fennel longer if you want a softer texture. I liked the crunch as contrast to the soft ravioli. I have two cups of sauce leftover and have that waiting in my freezer for another meal.
Must be vegetable week at my house! Now what to do with all the potatoes in my pantry that need cooking?