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Canned ravioli but better

Ingredients

1 40-ounce can of ravioli
1 14.5-ounce can of diced tomatoes
1 tbsp garlic
1 tbsp parmesan cheese
Other preferred seasonings, to taste

Instructions

Drain the tomatoes and pour into a saucepan.
Mix the garlic, cheese, and other seasonings in with the tomatoes.
Pour the canned ravioli into the saucepan and gently mix everything together. The ravioli will break apart if you’re too rough.
Heat to boiling, occasionally stirring gently.
Remove from heat and serve.

Recipe blog storytime

If left to my own devices, I would probably eat nothing but canned food. A 12-ish ounce can of ravioli is a typical lunch for me.

During lockdown I got most of my groceries via Instacart, and somehow they wound up picking a 40-ounce can for me instead. I could have just made a larger can and divvied it out amongst more people, but that didn’t feel right somehow. So I experimented until I came up with something I found pretty good.