Big J was signing up little j for swim lessons today and the classes fill up quickly, so he had to be there right at 5:30. That meant I was in charge of dinner. From our weekly menu I chose cheese ravioli. This is a very easy dinner with all nutritional elements and big taste.
We get frozen cheese ravioli from Whole Foods. It is easy to use, tasty, and a good canvas for whatever you might want to add to it. In this case kale, roasted butternut squash, brown butter and fresh sage. This is sort of my own recipe so here goes:
Cheese Ravioli with Kale and Roasted Butternut Squash
1 bunch cleaned, ribbed and chopped kale
4 Tbs butter
1 medium butternut squash cut into 1/2 inch dice
2 cloves garlic, minced
3 servings (about 36) frozen cheese ravioli
1 Tbs minced fresh sage
Place the diced squash on a small sheet pan and roast in a 400 degree oven for about 20 minutes or until just beginning to brown. Meanwhile, bring a large pot of water to boil and cook kale for 10 minutes in salted water.
At the same time, place the butter in a pan over medium low heat to brown.
After kale is done, remove from pot (use a slotted spoon or something similar and keep water in the pot for the ravioli).
Heat about 1 tbs of olive oil in a 12 inch sautee pan over medium heat, add and sautee garlic until fragrant. Add kale and cook until warmed through, about 6 minutes.
While the kale is cooking, cook the ravioli to al dente.
Divide the sauteed kale in dishes.
Place browned butter in sautee pan, add ravioli and toss, then add butternut squash.
Plate the ravioli and butternut squash on top of the kale and sprinkle with sage.
Serve with grated Parmesan and course ground black pepper.