We had a box of wonderful spinach and cheese ravioli (from United Meat Market) in our freezer, and I thought they would work well with a sauce of barely cooked market vegetables.
I tipped some olive oil into a pan, added a bunch of sliced scallions, some sweet corn stripped off the cob, and some thin half-moons of zucchini. That all got a pinch of salt, and once the zucchini and scallions had softened a bit, a hit of Sherry vinegar. I wanted to add just a tiny bit of richness to the sauce, so I swirled in a spoonful of Marcella’s Sauce. Off the heat, I added some halved Sungolds and chunked Black Krims, stirring them gently through, then tossed in a big handful of small whole basil leaves.
I drained the ravioli and tossed it into the sauce, stirring it gently, then finished it with a generous amount of grated Pecorino Romano. A little red chile flake, or thinly sliced fresh chile, would have been a nice addition, too.