When my friend and I made homemade ravioli a few weeks ago, I froze most of mine. Tonight I pulled up some from the freezer and also pulled out some plain tomato sauce I’d frozen late last summer when my Roma tomatoes were going crazy.
For the sauce, I sautéed some garlic on olive oil, then added some pepperoncini (red pepper) flakes and let them cook in the oil a bit. Then I added the mostly thawed tomato sauce and simmered a bit while I heated salted water for the ravioli.
I added some salt to the tomato sauce and some dried basil since I was out of fresh and I haven’t started growing any yet. I kept this simmering while I cooked the ravioli since my sauce was a bit watery (due to my impatience when I cooked it before freezing!).
When the water was at a good rolling boil, I added the frozen ravioli and cooked it until the ravioli was floating. This only took about 5 minutes or so. I didn’t really time it.
My daughter wishes the ravioli was “more cheesy” but still liked them. I thought they were good.