Recipe courtesy of Ree Drummond
Maple Brown Butter Ravioli
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- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 776
- Total Fat
- 37 g
- Saturated Fat
- 22 g
- Carbohydrates
- 88 g
- Dietary Fiber
- 4 g
- Sugar
- 8 g
- Protein
- 24 g
- Cholesterol
- 138 mg
- Sodium
- 876 mg
If you like the combination of sweet and savory, then this delicious pasta sauce is for you! The addition of maple syrup to the garlic, sage, crushed red pepper and cream sauce lends a mild sweetness that works so well, and it is a great way to elevate store-bought ravioli.
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 776
- Total Fat
- 37 g
- Saturated Fat
- 22 g
- Carbohydrates
- 88 g
- Dietary Fiber
- 4 g
- Sugar
- 8 g
- Protein
- 24 g
- Cholesterol
- 138 mg
- Sodium
- 876 mg
Ingredients
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Directions
- Bring a large pot of salted water to a boil.
- Melt the butter in a large skillet over medium-low heat. Add the sage and red pepper flakes. Let cook, stirring, until the butter browns and starts to smell toasted, about 4 minutes. Add the garlic and cream, then bring to a boil. Remove from the heat, then stir in the maple syrup. Season with salt to taste.
- Drop the ravioli into the boiling water and cook according to the package instructions. Transfer the pasta to the skillet and toss to coat. Grate over the fresh Parmesan and serve.
