Pasta Dishes forum: Butternut Squash Ravioli with a Brown Butter, Sage and Walnut Sauce
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They had a recipe for a brown butter sauce on the back of the package which I embellished with a few little additions. The ravioli came in 2-16oz packs - about 16 to a package and I cooked both and doubled the sauce. Here's what you need for a single 16oz serving.
3/4 cup of butter + 1 tablespoon for walnuts
1/2 cup of chopped walnuts
8 fresh sage leaves - chopped
2 tablespoons fresh chopped Parsley
3 tablespoons of finely chopped onion (or shallot)
1 tablespoon fresh lemon juice
16 oz package of Butternut Squash Ravioli
Salt and pepper to taste
Fresh grated parmesan for topping.
In a small saucepan, heat the tablespoon of butter and add the walnuts. Saute them breifly until they start to toast a bit but be really carefull as they can burn quickly. Remove from heat.
Heat the butter in a large heavy saucepan over moderate high heat until the foam subsides.
Add the onion, sage leaves and parsley stirring until the onion is soft and transparent and the butter has turned a golden color. Add in the toasted walnuts and cook for another 1-2 minutes to combine flavors. When the butter starts to turn a light brown, add the lemon juice. This will halt the browning (butter will foam). Taste and season with salt and pepper if needed. Remove from the heat.
Drop the Ravioli into salted boiling water and cook for about 5 minutes. Drain and return to the pot and add some of the sauce to coat. Shake it up to distribute. Put the ravioli on individual plates or a platter and top with the additonal sauce and sprinkle with a little fresh grated Parmesan.When you finally bite into this, you'll think you died and went to heaven!
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