The Trials and Tribulations of a Baker-Turned-Cook

Tuesday, December 11, 2007

Sage Brown-Butter Balsamic Ravioli

There hasn't been much noteworthy cooking going on in my house lately, with the end-of-the-semester grind as well as the craziness associated with our first IVF cycle (see my other blog). I finally made something blogworthy today.

It is interesting that this is a recipe from the Rachael Ray show, since I am not really a huge Rachael Ray fan (I know -- I'm like the ONE person in America!). After tasting this, however, my husband told me I have to take back anything mean I've ever said about her. ;) This meal was so quick and easy -- came together in about 20 minutes, which includes boiling water for the ravioli. Perfect weeknight meal.

Sage Brown-Butter Balsamic Ravioli

  • 1 package (about 24 to 30 small ravioli) fresh wild mushroom ravioli (I used four-cheese, as my husband hates mushrooms)
  • 3 Tbsp. butter
  • 2 Tbsp. sliced fresh sage
  • 2 Tbsp. aged balsamic vinegar
  • 1/4 C (about a palmful) chopped parsley
  • A dash freshly grated nutmeg
  • Grated Parmiggiano-Reggiano or Romano cheese
  • Salt & freshly-grated black pepper, to taste

    1. Bring water for ravioli to a boil. Once water comes up to a boil, add some salt and drop in the ravioli. Cook according to package directions.
    2. While the ravioli are boiling, melt butter in a small skillet over medium-high heat. Add the sage and cook until browned but not burnt.
    3. Drain the ravioli and toss them in the brown butter mixture along with the balsamic vinegar, parsley, and nutmeg. Season with salt and freshly-ground black pepper, and sprinkle with cheese.