I have owned up to it in the past, but Chris definitely handles waaaay more of the cooking around here than I do (but I do think I am valuable support staff!). When I'm left on my own for dinner, I generally opt for some sort of ready made meal like Trader Joe's salads or sandwiches- which is fine, but let's be honest it just not that exciting.
I decided to try out elevating a some pre-made Trader Joes pumpkin ravioli and brussel sprouts with a few simple cooking steps (something even I could handle). In addition to the pack of pumpkin ravioli and brussel sprouts, I picked up a pack of fresh sage and saved some of the pepitas from these arrangements. Rather than boring ravioli and steamed veggies, I created pan-fried pumpkin ravioli topped with crispy sage and roasted pepitas alongside pan-fried brussel sprouts (full explanation at the bottom of the post).
This dish serves two, but could easily be doubled or tripled to use for a dinner party which means you have no excuse to not host a few friends over this holiday season!
what you need:
- 1 pack pumpkin ravioli
- 1 pack par-boiled and seasoned brussel sprouts
- fresh sage leaves
- roasted pepitas
- vegetable oil
- Pull off about two to three sage leaves per person and quickly fry in oil following these directions. Set aside on paper towel to drain excess oil.
- Boil water in medium saucepan and cook ravioli for about 6 minutes. Strain and set aside.
- While ravioli water is boiling, place a healthy tablespoon of butter into a pan on medium-high heat. Toss in brussel sprouts until they get slightly browned on each side- about 8 minutes. Set aside.
- In a separate pan, place another tablespoon of butter of medium-high heat. Gently toss in pasta until slightly crispy on edges- about 2 minutes.
- Place pasta and brussel sprouts alongside each other on plate. Garnish with crispy sage and roasted pepitas.
- Never eat a boring salad for dinner again.