Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Ravioli with Brown Butter, Walnuts and Sage
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- Level: Easy
- Total: 20 min (4 servings)
- Active: 20 min
Store-bought ravioli can be a great way to get dinner on the table fast! And butter sauces are a great pairing for stuffed fresh pasta. This version involves toasting chopped walnuts, then adding butter and sage and cooking until a deep nutty brown. Add some fresh lemon juice for a bright finish.
- Level: Easy
- Total: 20 min (4 servings)
- Active: 20 min
Ingredients
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Directions
- Bring a large pot of salted water to a boil. Toast the walnuts in a large wide skillet over medium heat, tossing occasionally, until a shade darker, about 3 minutes.
- Add the ravioli to the boiling water and cook as the label directs for al dente. Reserve 3/4 cup cooking water, then drain.
- Meanwhile, add the butter and sage to the skillet with the walnuts. Cook over medium heat, swirling the pan, until the butter turns a nutty brown color, 3 to 4 minutes. (First it will melt and start to foam, then the foam will subside and the butter will start to brown.) Stir in the lemon juice. Add the ravioli and 1/2 cup of the reserved cooking water to the skillet. Cook, tossing, until the ravioli is evenly coated in the sauce; add more cooking water as needed, 1 tablespoon at a time.
- Add the cheese to the skillet and toss until combined; season with salt and pepper. Divide the ravioli among plates and serve with more Parmesan.
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