Thursday, September 11, 2008

Ravioli with Brown Butter and Sage

This is similar to other recipes we've made, but we obviously like the flavor and the simplicity. It also helped to use the prepackaged ravioli because it made it super-quick. We even had time to watch some TV after dinner before I had to head out to class! Not only was it quick and easy, it was very tasty and we enjoyed it. We used spinach-ricotta ravioli and it worked great with the flavors. We would definitely make this again.


Ravioli with Brown Butter and Sage
Real Simple, January 2007

1 24-ounce package fresh cheese ravioli
6 tablespoons unsalted butter
2 medium shallots, thinly sliced
16 fresh sage leaves
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
3/4 cup (3 ounces) grated Parmesan

Cook the ravioli according to the package directions.

Meanwhile, heat the butter in a large skillet over medium-low heat until it foams. Add the shallots and cook, stirring, until golden, 1 to 2 minutes. Increase heat to medium, add the sage, and cook until the leaves turn crisp, about 1 1/2 minutes. Remove from heat. Season with the salt and pepper.

Return the drained ravioli to the pot, add the butter and sage, and toss gently. Add 1/2 cup of the Parmesan and toss again.

Divide among individual bowls and top with the remaining Parmesan.

Yield: 4 servings

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