What I cook when I don't feel like cooking!
Add the baby kale, nuts, Parmesan, and olive oil to a small blender and pulse until the ingredients become a paste.
If you haven't already roasted the butternut squash. Roast at 450 for 30 minutes.
Put a medium pot of water on the stove to boil.
Thinly slice the shallot.
Clean and wash the mushrooms.
Add the olive oil to a medium skillet. Add the shallots, mushrooms, and cooked butternut squash to the pan. Cook for 5-7 minutes.
Add the kale and cook for another 2-3 minutes until wilted.
Add the pesto to the vegetables and mix in.
Once the water is boiling, add the ravioli. Cook for 3 minutes.
After 3 minutes, turn the heat off and scoop ravioli into the skillet.
Mix together the ravioli and the vegetable together.
Serve with Parmesan, and anything else have on hand. I add ricotta and balsamic glaze if I have it.)