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Thursday, December 2, 2010

Pumpkin Ravioli with Sage Brown Butter: The Easy Way

I’m going to keep this one simple. It’s amazingly delicious and only takes about 15 minutes to make – unless you decide to make the ravioli from scratch.

- Fresh Pumpkin Ravioli (Butternut Squash Ravioli also works fabulously)
- Fresh Sage Leaves (1 per ravioli)
- Salted Butter (1 Tbs. for every 8-10 ravioli)
- Parmesan Cheese, grated
- Pepper (to taste)

Sage Brown Butter
While the pumpkin raviolis are cooking, in a sauté pan, melt the butter on medium-low heat until it begins to foam and then add the sage leaves. Continue cooking until the butter becomes light brown. This process takes about 5 minutes.

Hopefully you already know how to prep ravioli, but in case you don’t… Fill a pot with 2/3 of water. Place on the stove. Turn the burner on high. Bring water to a boil. Reduce heat to medium and add the ravioli. Boil for approximately 3-5 minutes (or until the ravioli in tender). Remove the pot from the stove and pour the water/ravioli through a strainer. Make sure to strain all of the water from the ravioli.

Plate the pumpkin ravioli. Spoon the butter and sage over the ravioli, sprinkle some parmesan cheese on top and grind a touch of pepper. Voila! A great meal in 15 minutes.


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