Ratio of pasta sauce to frozen ravioli?

I just put however much I want on there. =) Eat and enjoy!

Edit: I cook pasta all the time for myself here at home. You put the pasta in a bowl and just pour the sauce into the bowl until you feel there is enough in there for your taste. There isn't really any specific instructions on that, even on the food network channel, if you watch all the chefs they don't measure, they just eyeball it.

how many people are eating? heat up the whole bottle of if you are feeding a family and save the bottle for any leftovers. after you boil and drain the ravioli toss it with a little oil -- olive oil preferably, vegetable oil in a pinch. ladle the sauce over the ravioli until it looks like enough. if you mix them together the leftovers will be kind of nasty. traditionally tomato sauces are used like gravys -- the only time i can remember it being mixed like that is for things you bake like lasagna and ziti.

I'd make it all. If the sauce ends up too thick, thin it down with some chicken broth or tomato sauce. Eat what you want, put the rest in a casserole and top with cheese, and freeze for the future.