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.