Brown butter
Now that it is fall, I’d like to present a quick recipe for pumpkin ravioli with brown butter. To me, nothing comprises fall more than a dish with pumpkin. And brown butter is so decadent and adds a great fall taste to any pasta dish.
This is a recipe that calls for already prepared items that are easy to cook and to mix together. It’s also a “wow” dish because the flavors blend so well together.
Pumpkin Ravioli with Brown Butter
Ingredients:
1 package pumpkin ravioli (available at specialty grocery stores)
Half a stick of butter (4 tablespoons)
Optional: toasted pine nuts, fried sage
Directions:
Cook the pumpkin ravioli according to the package directions. While the ravioli is cooking, prepare the brown butter. Heat a small saucepan on medium heat. Add the butter and melt. The butter will begin to turn brown so watch carefully. The butter will sizzle and little brown particles will form at the bottom of the pan. Watch the butter carefully so it doesn’t burn. Brown butter should be a golden brown color with small brown dots in it. It should smell carmelized, but not burned.
Drain the ravioli and place in a serving dish. Toss the pumpkin ravioli with the brown butter and serve immediately. Top the ravioli with toasted pine nuts and fried sage for extra flavor and color. The sage can be fried lightly in a little oil (I recommend using a nonstick pan for this). Fried sage should look bright green and it should be placed on a paper towel immediately after frying.
Bon appetit!
November 1st, 2006 at 4:44 pm
Oh, yum.
Now, if only my husband liked squash.
*sigh*