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BROWN BUTTER & SAGE RAVIOLI

June 12, 2013

There are many recipes out there for homemade ravioli. This is not one of them. You know those days that your either just not in the mood or you just don't have time, but you are so hungry, you don't know what to eat? This is a recipe for that kinda day. This dish is something I learned when I was in Tuscany, Italy. It is a simple & very yummy Tuscan recipe. Browning butter is an easy way to take a recipe that relies on butter up a notch in flavor. This process brings out a wonderfully nutty aroma. Just be sure to keep your eye on it while cooking; it’s pretty easy to go from browned to burnt. You'll have a meal on the table in 10-15 minutes!

 

 

Ingredients:

  • 3/4 stick butter

  • 1/2 bunch sage, shredded

  • 1/8 teaspoon chicken bouillon 

  • sprinkle of red pepper

  • sprinkle of black pepper

  • 2 tblspns grated Parmesan cheese

  • Ravioli of choice

Directions:

  1. Melt the butter and add sage. Fry until crispy and butter begins to brown.

  2. Add chicken bouillon, red pepper, and freshly ground black pepper. Mix well.

  3. At the same time, boil ravioli and drain.

  4. Add ravioli to sauce, stir, & enjoy! (I also top it with a splash of white truffle oil, fresh ground black pepper, and a sprinkle of parmesan cheese!)

If you make this recipe, be sure to snap a photo and hashtag it #EATDRINKPLAYLA. I'd love to see how yours turned out!

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