ravioli with brown butter sauce

brown. butter. sauce.

'nuff said!! this isn't going to win any awards for eating healthy. but it's delicious in all the right ways. we had some store bought (but very good - raffetto's is one of my favorites and as close to home made as it's going to get right now) raviolis that needed to be used up.



after an afternoon of procrastinating (two papers due tomorrow) on food network online, i found a recipe for brown butter that just sounded like a perfect way to dress them up. there's really nothing to it, but the addition of toasted walnuts and cranberries to the classic brown butter and sage was a brilliant touch of flavor.



if it makes you feel any better about the butter consumption, it makes the pasta so rich and decadent, you can barely eat a normal serving size. a big bowl of spaghetti and marinara this is not. we also coupled it with a side of sautéed broccoli rabe and garlic, so the bitterness of the broccoli rabe complemented the richness of the butter sauce nicely.



brown butter sauce: for 6 servings of pasta
from giada de laurentiis (originally with squash tortellini)

1 1/2 sticks butter
2 tb torn fresh sage leaves
1/2 cup toasted walnuts, chopped
1/2 cup dried cranberries or cherries
salt + pepper

1. melt the butter in a large skillet over medium heat. when the butter is just about all melted, add the sage, walnuts, and cranberries. cook until the butter starts to brown, about 3 minutes. remove from heat and season with salt and pepper.