With the second jar, I've taken my time. Sparingly, lovingly, I've rationed this sucker out to the bitter end. It needs to last me until Tuesday evening, after which our kitchen cupboards will be bare. Tonight I used it to finish off the quickest, most simply delicious meal you can cook up.
Add your scallions and about a tablespoon (more or less) of La Bomba to the pan. Add your pasta to the boiling water and watch it carefully. It should be fully cooked in about two minutes. Drain and quickly add it to the pan with your butter. Throw the parmesan over the top and lightly swirl in the pan to coat. I don't dare stir it because the ravioli will rip apart. Divide between two plates and finish with any remaining pan sauce and an extra sprinkle of parmesan. Dig in.