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The quickest (BEST!) 25 min dinner. With a nutty garlicky brown butter sauce, crispy sage & toasted pecans!
Fall is in full swing and sage brown butter takes the entire glory right here. And I actually do imply, ALL OF THE GLORY. With the assistance of some ravioli, in fact.
SO WHAT IS BROWN BUTTER?
In a nutshell, brown butter is magical liquid gold, made by gently heating unsalted butter till caramelized into deep golden brown coloration. The tip result’s silky, nutty, toasted goodness. Its wealthy flavors can be utilized to boost so many recipes, from each savory to candy dishes.
However we use it right here to cook dinner our sage leaves, swimming and crisping in all of that toasted brown butter heaven. It’s the right marriage of autumn, fall flavors into one cozy dish. Tossed in pillowy, fast cooking cheese ravioli alongside completely toasted pecans (or walnuts) and a wholesome sprinkle of shaved Parmesan.
WHAT TO SERVE WITH RAVIOLI
Ravioli with Sage Butter Sauce: Steadily Requested Questions
We advocate utilizing refrigerated ravioli for comfort and fast cooking. However any ravioli must be nice right here! Select your favourite filling corresponding to cheese, spinach and ricotta, or butternut squash. Brown butter goes effectively with every thing!
Unsalted butter permits you to add as a lot salt (or as little) salt in your dish. It permits for extra management and consistency.
You may exchange unsalted butter with salted butter in a pinch, lowering the quantity of salt indicated within the recipe, and including to style.
Brown butter, also called beurre noisette in French, is made by gently cooking unsalted butter till caramelized into deep golden brown coloration with silky, nutty and toasted flavors.
Walnuts can be an excellent substitute for the pecans!
- 2 (9-ounce) packages refrigerated ravioli
- ½ cup unsalted butter, cubed
- ⅓ cup loosely packed contemporary sage leaves
- 3 cloves garlic, minced
- 1 tablespoon lemon zest
- 2 teaspoons chopped contemporary thyme leaves
- â…“ cup finely chopped pecans
- 1 tablespoon freshly squeezed lemon juice
- Kosher salt and freshly floor black pepper, to style
- ½ cup shaved Parmesan
Forestall your display screen from going darkish
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In a big pot of boiling salted water, cook dinner ravioli in line with bundle directions; drain effectively.
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Soften butter in a giant forged iron skillet over medium warmth. Add sage and cook dinner till sage is crispy and butter begins to foam, about 2-3 minutes. Switch sage to a paper towel-lined plate; put aside.
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Add garlic, lemon zest, thyme and pecans. Cook dinner, stirring regularly, till aromatic and butter is deep golden brown in coloration, about 2 minutes.
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Stir in ravioli till heated by way of, about 1-2 minutes.
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Stir in lemon juice; season with salt and pepper, to style.
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Serve instantly with Parmesan and sage.
