{pumpkin ravioli with crispy sage & brussel sprouts}

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
• butter
• vegetable oil

1. 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. 
2. Boil water in medium saucepan and cook ravioli for about 6 minutes. Strain and set aside. 
3. 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. 
4. 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. 
5. Place pasta and brussel sprouts alongside each other on plate.  Garnish with crispy sage and roasted pepitas.
6. Never eat a boring salad for dinner again.