Fall Pasta

When Carson isn't around for dinner, I typically eat what the kids eat.  Mac & cheese with a side of peas?  Sounds delicious, I'll take it.  I usually feel way too lazy for any type of real effort.  However, the other night my son requested ravioli with a side of crispy broccoli and cauliflower.  (In case you're wondering, my daughter requested chewing gum and peanut butter on a spoon.)  I realized this was something I could work with, and by adding some shaved brussel sprouts that I sautéed in browned butter, it became a very adult and very delicious meal...  

Fall Pasta

(Serves 2)

Printable Recipe

1 pkg. cheese ravioli

2 cups broccoli florets

2 cups cauliflower florets

2 T olive oil

1 cup shaved brussel sprouts

2 T unsalted butter

1/4 cup pine nuts, toasted

Parmesan cheese

Salt and pepper

Preheat oven to 450.  On a baking sheet, add broccoli and cauliflower florets.  Toss with olive oil and season with salt and pepper.  Roast in oven for 20 minutes, shaking pan halfway to make sure everything is cooking evenly.  In the meantime, prepare ravioli as directed on package (until al dente).  While pasta is boiling, heat butter over medium heat in a medium skillet until it begins to brown.  Add brussel sprouts and sauté for about 10 minutes, until golden, seasoning with salt and pepper.  Once pasta is cooked and drained, place back in pot.  Add brussel sprouts, roasted broccoli and cauliflower, and toss with pine nuts and Parmesan cheese.