Butternut Squash Ravioli with Beet Greens

It’s totally appropriate to eat an entire package of ravioli in one sitting, right? How about when you’re home alone watching 4+ episodes of The Walking Dead in a row? I wandered around the store one night, desperate for something easy to cook, that wouldn’t be boring, and would hopefully utilize the three bunches of beet greens I kept from the roasted beets. I took a page from Eileen at Ham Pie Sandwiches, and ravioli fit the bill. Especially when it was of the butternut squash, feta, and hazelnut variety. Especially when it was on sale for $3 [it was the Rising Moon Organics brand, in case you were wondering].

I actually made a really valiant effort to save half of it for lunch the next day. Promise. I put my “dinner” portion on a plate [the benefit of shooting a photo] instead of just picking it out piece by piece from the pan with my fingers a fork. I didn’t make it to the table with a proper table setting, though. That rarely happens. I took up residence on the couch. That’s more my style when I’m dining alone. Roma stares at me from the other couch. It’s tradition. I figure if I’m far enough away from the pan, and I get sucked into TWD, then maybe I’d leave it alone.

Wrong.

I definitely went back for seconds while pretending I was going to put my plate in the dishwasher. Cue stabbing ravioli with my fork straight from the pan for a few minutes. At that point, there was 1/4 of the pasta left. I scooped the rest of it onto the plate, and went to the couch to continue an episode. The plate stayed on the coffee table for a good ten minutes before I finished it off. A+ for effort.

I sort of wished I had caramelized the onions before mixing in the beet greens, but that defeated the whole point of making something quick and easy. Softening them still kept them somewhat sweet, which worked well with the somewhat bitter greens. I used a really heavy hand with the olive oil and chile flakes. You know that’s just how I roll. Go big or go home.

Ingredients

• 1 package frozen or fresh ravioli
• 3 bunches beet greens, torn, rinsed, and patted dry
• 1/2 sweet onion, sliced
• 1 garlic clove, minced
• 3-4+ tablespoons olive oil
• 1+ tablespoons chile flakes

Preparation

Cook the ravioli according to package directions. Reserve 1/2 cup of the pasta water before draining and setting aside.

While the pasta cooks, heat two tablespoons of olive oil in a pan on medium high heat. Add the onion, stirring to coat in the oil. Allow it to cook 5-7 minutes, stirring occasionally until soft, translucent, and starting to brown. Add the garlic clove for a minute until fragrant. Reduce heat to medium low, and add the beet greens in batches, if necessary. Stir occasionally and cover with a lid [speeds up the wilting]. By the time all of the greens wilt, the pasta should be ready. Add it to the greens mixture. Top with another tablespoon or two of olive oil and chile flakes. Combine with the beet greens, coating everything with the oil. Add more olive oil or pasta water to sufficiently coat everything.

Top with salt, pepper, and/or Parmesan cheese if handy.

Good luck not eating it all.