This is pretty much the extent of our fast food practice, except for the nights when we have a good pizza delivered.
- the makings for this and similar meals are usually already in the apartment, at least in summer and early fall. This time it began with a package of frozen Rana spinach-and-ricotta-filled ravioli, which I only had to cook for about three minutes, once a generous amount of salted water had come to a boil. Prior to adding the pasta to the water I had warmed slivers of garlic with some chiles in a pan, turned off the heat, waited a bit, then added some quartered slices of a sturdy, perfectly-ripe one-pound tomato from Norwich Meadow Farms. I drained the pasta, added it to the pan, and gently shuffled all the elements with a narrow wooden spatula. The ravioli mix was served in bowls, finished with torn basil and shaved Parmesan cheese.
- the wine was an Italian rosé, Il Conventino Rosato del Conventino 2013 Toscana