Tell me if this sounds familiar. You walk in the front door and hear:
“Hey (insert name of choice, wife/mom/you) what’s for dinner?”
Gosh, let me at least set down my bag.
Enter, the semi-homemade dinner: Ravioli with Parmesan Cauliflower
Roast some cauliflower dressed with olive oil, parmesan cheese and ground pepper. Mmmm, fresh veggies!
Then toss with fresh ravioli and a healthy spoonful of basil-liscious pesto for the sauce.
Done. In less than 15 minutes.
Maybe right now you’re wondering why that picutre is so small. Well, pesto doesn’t look awesome when photographed (by me) up close. Let’s leave it at that.
Ravioli with Parmesan Cauliflower
- 1 head cauliflower, about 2 1/2 cups
- 1 9 ounce package of fresh ravioli (I buy one that cooks in 4 minutes)
- ground pepper
- parmesan cheese (from the green can of course)
- 2 tbl pesto
- olive oil
Heat oven to 400. Cut up the cauliflower into manageable pieces and then spread onto a foil lined baking sheet. Drizzle with enough olive oil to decently coat the cauliflower and sprinkle with parmesan cheese and ground pepper. Toss it well so the cauliflower is coated, roast in oven for about 15 min. Stir halfway through. The cauliflower will get some nice crispy spots if you do this, yum.
Meanwhile, cook the ravioli according to package directions and return to pot when finished. Stir in the pesto. When the cauliflower is done, gently fold it in with the ravioli. Enjoy!
P.S. I’d like to send some love out to Sandra Lee, the semi-homemade pioneer, right now. Check her out at http://www.semihomemade.com/