Roasted Brussels Sprouts Ravioli

Preheat oven to 400 F.

On a rimmed baking sheet, toss the sliced sprouts and garlic cloves with 2 tablespoons of oil and a good pinch of salt and pepper. Roast in the preheated oven for 30 minutes.

Place the roasted sprouts in the bowl of a food processor. Squeeze the roasted garlic out of each skin and toss the garlic into the processor as well. Add the cheese and the last tablespoon of oil. Pulse until combined, just shy of a puree. Taste it. Need salt? Add a pinch.

Put your wonton wrappers on a work surface. Place a little dollop of the sprout mixture in the corner of each wonton wrapper. Wet the edges of the wrapper (I had a little bowl of water so I wasn’t constantly licking and licking) and fold the wrapper over to form a triangle. Then take two corners and fold them in, wetting to close the edges together and form little purses. You can’t say these aren’t adorable. Continue until you’ve used all of the filling and/or wonton wrappers.

Bring the pureed tomato sauce to a light simmer in a saucepan over medium heat. Toss in a little pinch of salt and pepper and keep it going on medium-low.

Bring a large pot of salted water to a boil. Slide each ravioli into the boiling water, a few at a time and boil for only 30 seconds. Using a spider or slotted spoon, transfer raviolis to a plate. Repeat with the remaining raviolis.

Top with a light coating of the tomato sauce. Then garnish with basil and experience serious salvation.