An easy brown butter sauce, although humble in its simplicity, is perhaps one of the most elegant ways to serve ravioli. The browning of the butter creates a nuttiness that will make your taste buds pretty happy. We've seasoned ours with rosemary and a bit of sage for a little something extra in the flavor department. Recipe from Martha Stewart's Marley Spoon
1. Prep ingredients. Bring a pot of salted water to a boil. Cover and keep warm over low. Chop rosemary.
2. Add ravioli to boiling water, one by one. Cook, stirring gently, until al dente, about 4 minutes. Reserve 1/3 cup pasta water, then drain.
3. Melt butter, rosemary, and sage together in a medium skillet over medium-high heat, stirring often. As butter browns, dark golden flecks will appear and the butter will smell nutty and toasty, about 2-4 minutes. Remove pan from heat and swirl in reserved pasta water.
4. Add ravioli to butter, place over medium high heat and cook. gently tossing ravioli in the sauce, until sauce has slightly thickened and coats pasta, about 2 minutes. Serve ravioli into a bowl. Add pepper to taste and garnish with Parmesan before enjoying!
Other flavors that go well with this recipe: lemon, spinach and ricotta ravioli, mushrooms, and garlic.
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|Serving Size: 1 Serving (174g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 1226 (100%)|
|Amt Per Serving||% DV|
|Total Fat 138.4g||184 %|
|Saturated Fat 87.6g||438 %|
|Monounsaturated Fat 35.8g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 366.2mg||113 %|
|Sodium 19.7mg||1 %|
|Potassium 64.5mg||2 %|
|Total Carbohydrate 0.8g||0 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 0.3g|
|Protein 1.6g||2 %|
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Calories per serving: 1226
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