buttery brussel sprouts and ravioli;

A delicious and simple meal, perfect for one or two people.  Brussel sprouts cut thin and charred in a pan with mushrooms, tossed with raviolis in garlic butter sauce for a quick and delicious weeknight meal!

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I’ve been on a kick of dinners Tyler hates because he’s been gone on work so much! It’s like FREEDOM. Haha, not really there’s so much work to do around the house and I miss him a lot! But on the bright side I can make things for dinner without considering his preferences nearly so much which can be kind of nice sometimes. Here’s a quick dinner that I’ve had twice in two weeks because it’s easy and delicious! Plus added bonus, if you don’t like Brussels sprouts, just swap them for your favorite veggie.

Basically all you’re doing is sautéing veggies and cooked fresh ravioli together and adding some seasonings. It’s simple, and a perfect size for me to get 2-3 portions, so perfect for when you’re on your own.  It would also be perfect for date night when you want something delicious and elegant but aren’t up for hours of prep!

I’ve now tried with two different types of ravioli, the spinach and Asiago (green ones pictured) and some more traditional four cheese ones. I’m a little sorry to say that I liked the four cheese one better. Usually I love spinach in dishes when it’s worked in, but these just didn’t have that sharp Asiago flavor I was expecting and I wanted more. The more traditional filling seemed more flavorful to me, so it just shows you sometimes simple is best! Especially in this dish, because everything is simple.

If I was making this for a crowd, I’d throw the chopped veggies into the oven to roast, then just throw the pasta and veggies into a pan at the end to mix all the flavors together. But when it’s just me, I don’t mind taking the time to wait for the char and stir occasionally.  Added bonus, then there’s only one pan to wash!

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