I had the small pot on to boil and sauce simmered on low in a shallow pan.
He asked what kind of pasta.
Short, but long short.
We'll have to pull out the big guns.
The small pot would not do. While the ravioli would fit, we worried that the water temperature would not recover as quickly as we would like.
I pulled the larger pot from the cabinet and set it into the sink. I poured the already boiling water from the smaller pot in, and filled it the rest of the way with tap.
The sauce tastes good.
It did taste good. Half a shallot, minced. One clove of garlic, minced. A good bit of crushed red pepper. A mix of extra virgin and virgin olive oil. One 28 oz can tomatoes, milled. Parsley.
I let the minced and crushed bits soften over a low flame before adding in the tomato. In no time, it began to simmer and bubble. A constant eye. A bit of stirring. Salt and a healthy pinch of chopped parsley.
It is good.
It was always good when we made it this way.
The ravioli takes four to six minutes.
Forty six minutes?
Four to six.
Spinach and cheese ravioli from the pasta man (Cavanna Pasta). We had stocked up before the farmers market closed for the season. Cheese. Spinach and cheese. Beef and spinach. All postage in size. All delicious. Made with few ingredients, all whole.
We were in for a treat. It was after all, Tuesday.