Taylor requested Butternut Squash Ravioli with a brown butter sage sauce for her birthday dinner back in December. I was happy to oblige, but had never made it before. I bought ready made raviolis at Whole Foods and found a recipe for the sauce online. OMG…it was amazing..if I do say so myself!
So, this past week I was hankering for that taste again, but this time I made it with Chunky Portobella Mushroom Ravioli from Trader Joe’s. In fact, all the ingredients were from TJ’s. The recipe is from Food Network’s Mario Batali and it was just as amazing the second time around. I’m embarrassed to say that I actually licked the plate with the brown butter sauce when I was done eating the raviolis..and had some leftover for lunch the next day. I can’t believe I’ve never made browned butter…the difference in flavor from plain butter is astonishing…so nutty and irresistible! I’m re-printing the recipe below, with a few tweaks I made, for your convenience (..or you can click on the link above).
Important note is that I only use European butter…I switched over about a year ago and the difference is night/day. So much more flavorful than anything I used to use. I usually use the brand Plugra, and always salted version, but I was all out and got this one at TJ’s…just as good
Brown Butter Sage Sauce
4 TBS butter
8 Sage leaves (I prepared mine chiffonade style…where you roll them and then slice)
1/2 lemon juiced (I used meyer lemon)
1/4 cup grated Parmigiano-Reggiano
pasta of your choosing…
Cook pasta according to package instructions and while that’s boiling make the sauce.
Melt the butter in a saute pan and continue cooking until a golden brown color appears in the thinnest liquid of the butter. (I had it on medium heat…slow & steady browning, stirring somewhat frequently) Add sage leaves and remove from heat. Add the lemon juice. You can either toss your ravioli in the pan or just place them on a plate and pour the sauce over. Add the cheese and toss to coat.
Stuffed ravioli and this rich sauce goes a long way, so each person only needs three to five ravioli..and throw in a salad too! So easy!
You cannot direct the wind, but you can adjust the sails!
Sounds yum – and oh so simple!
Jeanine, you need to be eating IRISH butter – not that French muck!!!