My mind may not yet be ready for fall, but my taste buds are SO THERE.
Clearly, as this is really just a big bowl of comfort.
Roasted broccoli included.
That 100 percent counts as comfort in my book. I mean, have you ever had the stuff? It is basically as good as crack.
Not that I have a strong basis for comparison, but what I can say is that once I start sneaking pieces off the pan, it is impossible to stop.
And, I mean, based on what I’ve seen of crack addicts….that pretty much sums it up.
Ooookkaayyyy, now that I’ve confirmed for you all that I’m a total weirdo, let’s talk about this pasta!
I made it back when I was in the throes of moving this past May, so you know it’s basically everything you’ve ever wanted to emotionally eat, and then some.
We’ve already discussed the roasted broccoli in excruciating detail, but there’s also a buttered pine nut sauce that will give you palpitations (<– the good kind), sauteed baby spinach doused in that aforementioned sauce of dreams, caramelized shallots, and agnolotti (<– a fancy name for ravioli’s cheese-filled half moon cousins).
I don’t want to mislead you into thinking this is a weeknight meal of any sort. It uses far too many pots and pans to earn that distinction.
No, this falls firmly in the weekend/Sunday meal category (unless you have an especially idle Labor Day Monday in your future…you lucky dog you). It takes a little extra effort, but the end result is so worth it.
- 4 tbsp olive oil, divided
- 1 lb broccoli florets, cut into bite-sized pieces
- Salt, to taste
- ¼ cup pine nuts
- 3 shallots, thinly sliced
- 2 tbsp chiffonaded sage
- 2 lb fresh agnolotti or ravioli
- 6 tbsp butter
- 5 oz baby spinach
- ½ cup finely grated parmesan cheese
- Heat oven to 400F. In a large bowl toss together 2 tbsp olive oil, broccoli florets, and a pinch of salt. Spread on a parchment-lined baking pan and roast for 15 minutes, or until starting to caramelize. Remove from the oven and set aside.
- Meanwhile, bring a large pot of salted water to a boil. As water comes to a boil, heat the remaining 2 tbsp olive oil in a small nonstick skillet over medium-high heat. Add the pine nuts to the pan and cook until golden brown and toasted, about 3-4 minutes. Remove pine nuts from the pan and set aside in a medium bowl, leaving as much oil behind as possible.
- Heat the remaining oil and add the shallots to the pan. Cook until browned and crisp, stirring occasionally, about 4-5 minutes. Stir in the sage and cook until crispy, about 2 minutes. Remove from the heat and pour into the bowl with the toasted pine nuts. Stir to combine. Season to taste with salt and black pepper.
- Once water is boiling, cook ravioli until al dente. Drain, reserving ½ cup of the pasta cooking water.
- In the pot used to cook the ravioli, melt the butter. Add the ravioli and baby spinach to the pot. Saute until spinach is wilted, about 1-2 minutes. Stir in the broccoli, parmesan cheese, pine nut dressing, and enough of the pasta cooking water to form a sauce. Season to taste with salt and black pepper. Serve warm.