I came across a bag of frozen chicken ravioli from Mafiosi in the Bluebird shopping centre (an amazing little family run Italian restaurant and deli) and wanted to make something simple and bit special, so I decided to make 2 quick and easy pasta sauces so that we could have a choice. One is a butter sage sauce which is pretty rich and the then a light tomato and basil sauce.

These sauces literally take 5 minutes each.

What you need

500g of frozen filled pasta like ravioli that has been cooked to al-dente or how you like it.

Butter, Sage and garlic sauce

4 x heaped tablespoons butter
10 x leaves sage chopped
1 x large clove garlic roughly chopped
1/4 teaspoon salt and pepper

(You can add chopped walnuts to this sauce if you really want something rich and decadent)

In a saucepan over a medium heat, add the butter, pepper and salt, and melt the butter to foamy.

Add the sage and cook for about 2 minutes to let the sage flavours and aromas infuse into the butter.

Remove from the heat, add the garlic and stir well for about a minute.

Add half of any cooked filled pasta like ravioli to the saucepan and gently turn it with a spoon to coat the pasta.

Serve immediately with a good amount of parmesan or nice hard cheese.

Tomato and Basil sauce

3 x medium tomatoes chopped into 2cm cubes
10 x basil leaves chopped
1 x clove garlic minced
1 tablespoon Olive oil
Salt and pepper to taste
about 50m water

Add the olive oil to a sauce pan on a medium high heat, and cook the tomatoes until soft and starting to break apart. (about 3 minutes)

Add the garlic and season with salt and pepper.

Cook for about another minute or two. The sauce will be a bit thick now, so add a little water to loosen it up.

Remove from the heat and add the other half of the cooked pasta and gently turn it to coat the pasta.

Serve with a nice amount of grated parmesan or hard strong cheese.

This is simple, quick and a winner on every level.