BROWN BUTTER RAVIOLI RECIPES
SAGE & BROWNED BUTTER RAVIOLI RECIPE: HOW TO MAKE IT
After enjoying a similar dish in Italy, we came home and planted sage in our garden to be sure we could recreate the brown butter sage sauce. This quick and easy dinner always brings back fond memories of our trip. —Rhonda Hamilton, Portsmouth, Ohio
Provided by Taste of Home
Categories Dinner
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Cook ravioli according to package directions. In a large heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Immediately stir in sage and salt; remove from heat., Drain ravioli, reserving 2 tablespoons pasta water. Add ravioli, pasta water and lemon juice to butter mixture; gently toss to coat. Serve with cheese.
Nutrition Facts : Calories 621 calories, FatContent 34g fat (21g saturated fat), CholesterolContent 120mg cholesterol, SodiumContent 1103mg sodium, CarbohydrateContent 58g carbohydrate (2g sugars, FiberContent 3g fiber), ProteinContent 23g protein.
BROWN BUTTER AND BALSAMIC RAVIOLI | RECIPE - RACHAEL RAY SHOW
Brown Butter and Balsamic Ravioli
Provided by The Rachael Ray Staff
Number Of Ingredients 15
Steps:
- Bring a large pot of water to a boil for ravioli
- Once boiling, salt water and drop in ravioli
- Cook according to package directions, until ravioli expand, float to the top and are al dente
- Drain thoroughly
- While the ravioli are cooking, melt the butter in a medium-size skillet over low heat and let it begin to brown -- you will smell a nutty aroma
- Add the cooked ravioli to the skillet, raise the heat and turn ravioli in butter to heat through
- Add balsamic vinegar to the pan and cook a minute or two longer to reduce the vinegar and glaze the ravioli
- The vinegar will become thick and syrup-like
- Add cheese, salt and pepper to the pasta and transfer to a platter or serving plate
- Garnish with some of the basil and strawberries
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- Bring a large pot of salted water to a boil over high. Add half of the ravioli to pot, adding 1 at a time. Cook until ravioli are tender, 1 to 2 minutes. Remove from water with a slotted spoon, and drain excess water. Transfer cooked ravioli to a plate. Repeat procedure with remaining ravioli. Divide cooked ravioli evenly among 4 plates, and drizzle with reserved sage brown butter-and-oil mixture. Garnish servings with crispy sage leaves.
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