I picked up these frozen butternut squash ravioli from the organic frozen food aisle and I made a little brown butter sauce to go over them. Delicious.
To make our meal a little more complete, I grabbed a bunch of asparagus and the bake at home Pepperidge Farm bread.
This meal was so easy. I roasted up the asparagus - drizzle it with a little olive oil, add salt, pepper and parmesan cheese - roast for 20 minutes flipping halfway through. When I flipped the asparagus I threw the bread in the oven and when there were 8 minutes left on the timer, I added the ravioli to the slightly boiling water. I melted the butter on low, low heat starting around the 12 minute mark and by the time everything else was finished, I had perfectly browned butter. Can I just tell you that dinner is never this easy for me. I am typically unorganized and messy in the kitchen but this meal was a totally different story.