If you don't like the process of peeling/seeding tomatoes, this dish can be made with a can of diced tomatoes (recipe calls for pound of tomatoes, so one can should be good).

BUT - it's really not hard at all to make a fresh sauce ! Here's the steps I follow:

- Bring water to boil in a dutch oven

- Drop the tomatoes in for a few seconds each

- Cut an X in one end of the tomato - the skin will fall off easily (this part is kind of fun!!)

- Cut in half and use your fingers to swipe out the seeds

Once the tomatoes come out of the boiling water, add about a teaspoon of olive oil (helps prevent sticking) and drop the raviolis in. Most need to cook 7 or minutes. If they're done before your sauce is ready, drain them and put them into your serving dish, and toss with another teaspoon of olive oil - they may get stuck together otherwise.