Earlier in the week I made a Roasted parsnip and cauliflower soup that I thought was delicious, but was not as well received by the kids. I wanted to repurpose that into a healthy pasta, so I bought some wonton wrappers this week in the produce section. I took a cup of the soup (it was thick) and mixed it with one cup of ricotta cheese, some freshly grated parmesan, two cloves of garlic, kosher salt, pepper and some fresh (chopped) thyme and rosemary from our herb garden we just planted this week. I put a teaspoon of the ricotta mixture in the center of a wrapper, folded it in half to make a triangle and then folded the tips together to make a hat.
I placed the “pasta pillows” (as my kids like to call ravioli) in boiling water for three minutes in batches. Meanwhile, I made a brown butter sauce by placing a stick of butter and two more cloves of garlic in the pan with the butter. After it browned, I put the cooked ravioli in the pan with the sauce. I served it with some sauteed asparagus and crescent rolls. Though it took me awhile to fill the ravioli, it was light and fresh and allowed me to get some veggies into the kids they might otherwise not have eaten!