Thyme-Roasted Carrots & Potatoes with Steamed Cabbage
12 oz package of Valicenti Braised Beef Ravioli
3-4 potatoes, chopped into bite-sized pieces (we Adirondack Blue and Yukon Golden for this recipe)
3 heirloom carrots, quartered lengthwise and cut jullienne
6-8 cabbage leaves
2 tbsp butter
2-3 tbsp extra virgin olive oil
Several sprigs of thyme
Salt & pepper
Start with preparing the potatoes and carrots, then toss with olive oil, sprigs of thyme, salt, and pepper. Place evenly on a greased baking sheet lined with foil and place in the oven for 30 minutes. Make sure to stir half way through, and pull out and let stand for a few minutes once they’re done.
While the vegetables are cooking, start your pasta water, then get separate pot ready to steam the cabbage leaves. (If you don’t have the equipment specific for steaming, you can use a large sauté pan with some water, and place a custard cup right side up in the water, and put a plate on top to hold your cabbage.) Steam leaves over medium-high for about five minutes, or until tender.
Cook ravioli as the package instructs, then place butter in a pan over low to medium-low heat until melted and golden-brown. Toss ravioli in brown butter, then cover and set aside.
Next, place two or three leaves on plate as a bed for the roasted vegetables, with the ravioli on top. Garnish with thyme and serve.