Ravioli and Asparagus = Delicious

Today's doctored up recipe: Ravioli with a side of asparagus

This one is super simple, somewhat healthy and about 90% pre-made.
Here's what I do...get a package of ravioli, any kind. I chose spinach and ricotta ravioli from where else, Trader Joe's (you'd think they were paying me for all the times I've dropped their name). Boil those bad boys up for however long the directions say. Once they are done, drain them and put 'em back in the pot. Then put a cheap tomato and basil sauce in a bowl and add any spices/ingredients you like. I added chopped garlic and oregano. Once that is mixed up, I throw it in the pot with the ravioli, turn the heat to low and let it just warm up the sauce. When it is done, throw a few of them on a plate and top with fresh grated Parmesan cheese (you can use the kind in the green can, but it's not as fresh and delicious).
Now for the asparagus. This is a healthy side dish that couldn't be easier to make.
Preheat your over to 350. Make sure you have a good handful of rinsed and trimmed asparagus (you should trim off the bottom end of the vegetable before cooking. It's waaaay too tough to eat). In one layer, spread the asparagus on a baking sheet. Drizzle with olive oil and give them a quick massage to make sure they are all covered. Then add a tiny bit of salt and pepper to season them up. Throw them in the oven for 10-15 minutes. You don't want them to be too overdone. Once they are cooked, put them on the plate right next to your ravioli and voila, you have a quick and delicious meal that looks way fancier than it is.

:)