For some reason, I prefer tortellini to ravioli. Maybe it's the shape, how it holds onto the sauce, or the ratio of pasta to filling. Whatever it is, I'm always up for tortellini.
Unfortunately, it's a lot of work to make. This endeavour is best done with friends in large batches, frozen until ready to eat. The alternative, ready-made fresh tortellini, is usually outside my budget. So, when there was a sale, I had to jump on it.
I've been making this tomato sauce recipe for a few months now, and I have to say I'm not going back to cans or jars. Tomato sauce is easy (though it does take 30 minutes) and delicious, with bright flavors that don't seem to survive the canning process.
And, since my oven was empty while making the pasta and sauce, I roasted some cauliflower with pepper and thyme. The result was perfectly browned and tasty.