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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 shade. The top 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 proper 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 suggest utilizing refrigerated ravioli for comfort and fast cooking. However any ravioli must be nice right here! Select your favourite filling equivalent to cheese, spinach and ricotta, or butternut squash. Brown butter goes properly with all the pieces!
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 possibly can change unsalted butter with salted butter in a pinch, lowering the quantity of salt indicated within the recipe, and including to style.
Brown butter, often known as beurre noisette in French, is made by gently cooking unsalted butter till caramelized into deep golden brown shade with silky, nutty and toasted flavors.
Walnuts could be an incredible substitute for the pecans!
- 2 (9-ounce) packages refrigerated ravioli
- ½ cup unsalted butter, cubed
- ⅓ cup loosely packed recent sage leaves
- 3 cloves garlic, minced
- 1 tablespoon lemon zest
- 2 teaspoons chopped recent 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
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In a big pot of boiling salted water, cook dinner ravioli in line with package deal directions; drain properly.
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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 ceaselessly, till aromatic and butter is deep golden brown in shade, 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.
