Evolving dinner idea. Just some store bought ravioli. Had some fresh asparagus steamed them for a minute over the boiling pasta water and then sauteed with four thinly sliced organic garlic cloves and some EVOO. Decided to add a handful of sliced field mushrooms .
Then remembered I had some leftover cream from Saturday's French Toast (use a bit of almond essence as well in the batter – does no harm at all). First just splashed a bit of sherry (bottomless bottle of) around in the pan then added the cream. Bit of a simmer while the ravioli was on, then seasoned to taste and garnished with parmesan.
Fresh and fuggintastic. Keep away from jars. No excuses.