Sunday, August 21, 2011

Ravioli with Sage Balsamic-Brown Butter

18 to 20 ounces store-bought fresh ravioli (cheese or mushroom)
6 tablespoons unsalted butter
2 tablespoons slice fresh sage
2 tablespoons balsamic vinegar
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/3 cup toasted, chopped walnuts
1/4 cup grated Parmesan
crushed red pepper flakes

Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook 4 to 5 minutes, until tender but still firm to the bite, stirring occasionally. Drain ravioli onto a large serving platter.

Meanwhile, in a medium saucepan cook the butter over medium heat, add the sage stirring occasionally until browned. Do not let it burn. When the foam subsides, and the butter begins to turn a golden brown, about 3 minutes, turn off the heat. Let cool for about 1 minute. Stir in the balsamic vinegar, salt, and pepper.
Transfer the ravioli to the pan saucepan with the balsamic brown butter. Sprinkle walnuts, Parmesan and red pepper flakes over the top Serve immediately. Serves 4

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