Are you a busy parent looking for a delicious weeknight dinner idea?!
I think some of you guys think I cook these time consuming extravagant meals for my family all the time during the week….but it really couldn’t be further from the truth!! Honestly, I am doing the same things you all are doing. When dinner time comes around, I’m usually juggling getting Grayson settled in front of his little tv show and holding Luke while I stir a pot. Having two kids has made me REALLY efficient at doing many tasks one-handed, cooking included! The truth of the matter is that I love cooking but, during the week, I’m always trying to make for simple healthy meals everyone likes (keyword: simple).
I was recently asked to give Buitoni new pasta a try and I happily obliged! We have been fans of the product for years and, while I love making homemade pasta when I have time, I also am not above grabbing a package of ravioli from the store and sprucing it up with some ingredients from our local farmers market. ?
For this recipe, I used Buitoni Parmesan and Black Pepper Ravioli that I found in the refrigerator section of my local store. I added some chopped, roasted root veggies and did a SUPER fast brown butter sage sauce. The whole meal was on the table in about half an hour and it was a big hit. I sent leftovers with school to Grayson the next day and let’s just say there wasn’t a trace left that day in his lunchbox.
Roasting veggies in the fall makes me very, very happy. I used my favorites here, most of which came in my weekly CSA box. Carrots, butternut squash, beets and parsnips!
This is definitely a meal I can see myself making on repeat this season. I hope you guys enjoy it as much as we did! I know you’re always asking for more weeknight dinner ideas so, busy mamas, this one is for you.
Roasted Veggie Ravioli with Brown Butter Sage Sauce
Course: Main Course
Servings: 4 servings
- 1 package Buitoni Black Pepper and Parmesan Ravioli
- 2 small beets, scrubbed and small diced
- 1/4 whole butternut squash, peeled and small diced
- 1 whole parsnip, peeled and small diced
- 2 whole carrots, peeled and small diced
- 2 tbsp olive oil
- 6 tbsp salted butter
- 5 whole fresh sage leaves, shredded
- freshly ground black pepper to taste
Preheat oven to 400 degrees. Place all of the small diced root vegetables on a sheet tray and drizzle with olive oil. Sprinkle with salt. Roast vegetables for 25 minutes, or until soft and beginning to caramelize. Set aside.
Bring a large pot of water to a boil. Cook the ravioli according to package directions. Drain.
While your pasta is cooking, melt the butter in a large saucepan over medium heat. Cook the butter until it smells toasty and is beginning to brown (be careful not to burn!). Add the shredded sage leaves and cook for 20 more seconds.
Add the pasta and the roasted root vegetables to the brown butter sauce and toss to coat. Serve immediately!