Tuesday, December 23, 2008

Ravioli with Browned Butter and Pine Nuts

Browned butter sauce is perfect for ravioli because you can make it in the time it takes for the ravioli to cook, and, the subtle flavor of the sauce doesn't mask the flavor of the ravioli.

The amount of butter to use depends on how much ravioli you are making. I made one big package of fresh spinach ravioli and used about one stick of butter. Top the ravioli with freshly grated Parmigiano-Reggiano for added flavor and a little saltiness.

While the ravioli is cooking, melt the butter in a small saucepan. When the butter turns light brown, after about three minutes, take the pan off the heat and toss in a handful of pine nuts. Add salt and pepper to taste. Pour the sauce over the cooked ravioli and top with cheese.

No comments:

Post a Comment