Easy Skillet Ravioli

It's hard to believe September is almost gone.  Mornings and evenings have a distinctly fall like feeling in the air, although most afternoons are still balmy.  Emily has taken to coming home from school and trading her jeans or leggings for shorts, or her shirt for a tank top.  Because I need more laundry to do. Ah well, soon enough fall will give way to winter; all I can do is hope it is much later, and that our autumn weather persists.
Emily decided she wanted to cook Tuesday night and not Monday, so Monday after supper I asked her what she wanted to make.  Her immediate response was "Chicken Pot Pie", a favourite of hers, but it takes some time to make and is something I usually do with leftover chicken, of which we have none.  She was disappointed, but found her "Dump Dinners" cookbook and quickly opted for ravioli.  The girl does love her pasta.  It was an easy enough recipe, so I agreed to buy frozen ravioli.
"Not the canned stuff!" she protested....she has never, thankfully, had an appetite for canned pasta dishes of any sort, apart from a long past affection for pasta shapes in tomato sauce.

Frozen ravioli was unavailable, but I did find fresh, and purchased spinach and cheese ravioli, as well as a jar of pasta sauce.  I re-read the recipe when I got home, and before Emily started to cook a couple of hours later, advised her to drain the water off the ravioli when it was done cooking, even thought the recipe did not specify that particular step.
She shooed me out of the kitchen, protesting even when I wanted to pass through to get a sweater from my bedroom.  She boiled the pasta and drained it according to my suggestion before stirring in the jarred pasta sauce. While the ravioli were cooking Emily came in and said she wanted to add some meat to the dish.  I told her it was a little late, since nothing was thawed, and explained the sauce I bought had sausage in it.  This, thankfully, satisfied her.  I do believe adding precooked meatballs might be a nice addition though, if a heartier meal was in order. There was a small argument because I had not purchased cream, which I was able to forestall by urging her to read further; the recipe stated "heavy cream, half & half, evaporated milk, milk or non-dairy creamer".  She stirred in some milk, added a generous sprinkling of Parmesan cheese, and, I discovered after liberally added ground pepper to my plate, a healthy dose of fresh ground pepper.

Dinner was very good, as usual, and the leftovers became both breakfast and lunch for Emily on Wednesday.  I'm already looking forward to what she chooses to set her hand to next week.

Easy Skillet Ravioli

1 package fresh or frozen cheese ravioli (680g, approximately.  We used 500g of Olivieri Spinach and Cheese ravioli)

2 1/2 cups water

1/2 teaspoon salt

1 jar (650 ml) chunky pasta sauce (we used Classico Italian Sausage, Peppers & Onions)

1/4 cup milk

In a large skillet bring ravioli, water and salt to a boil, over high heat.  Boil about 5 minutes, stirring gently to separate ravioli.  Drain

Stir in pasta sauce.  Cook, covered, over medium heat, about 10 minutes, stirring occasionally.  Stir in milk, heat through.  Garnish, if desired, with Parmesan cheese.