I am obsessed with this recipe.
And that is a bad thing because there is nothing remotely healthy about it. Serve with a giant bowl of spinach and make yourself feel better about the 1/2 cup of butter you are about to consume.
By the way, I use only real butter when I cook. I am the granddaughter of a dairy farmer, what can I say?
Sage & Browned Butter Ravioli
|From magazine||Taste of Home: Simple & Delicious|
- 1 package (20 oz) refrigerated ravioli
- 1/2 cup butter (cubed)
- 1/2 cup fresh sage (coarsely chopped)
- 1/2 teaspoon salt
- 2 tablespoons lemon juice
- 1/4 cup shredded parmesan
- 2 garlic cloves
|Cook ravioli according to package directions. In a large heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Immediately stir in sage and salt; remove from heat.|
|Drain ravioli, reserving 2 Tbsp. pasta water. Add ravioli, pasta water and lemon juice to butter mixture; gently toss to coat. Serve with parmesan cheese.|