Tuesday, March 2, 2010

Wild mushroom ravioli with brown butter sauce, sage, toasted walnuts

I made this for dinner tonight. It was delicious! Savory, nutty, sweet, and light. And the best part is that it was super easy to make!

Wild mushroom ravioli with brown butter sauce, sage, toasted walnuts

6 oz fresh wild mushroom ravioli* (See below for butternut squash ravioli)
3 tbsp butter
10 sage leaves
sea salt
fresh ground pepper
1/4 cup toasted walnuts (see below)
1/4 cup parmesan, grated

On moderately low heat, add walnuts to a dry skillet. Stir frequently until lightly browned and fragrant. Remove from heat and let cool.

Bring water to a boil to cook the pasta.

Meanwhile in a skillet, melt butter on medium-low heat. When the butter starts to sizzle, add sage, sea salt, and pepper. Turn heat down to low and let the butter brown.

Plate cooked pasta. Drizzle with brown butter sauce and crispy sage. Sprinkle with grated parmesan and walnuts. Serve immediately.

*For butternut squash ravioli: Make brown butter sauce with sage the same way. Add 1/2 tsp ground nutmeg to sauce before plating. Garnish with grated parmasan and skip the walnuts.

Serves 2.

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