Tuesday, August 17, 2010

Frozen Ravioli with Brown Butter Sauce

There was a bag of squash frozen ravioli in my freezer for a while, and they became a bit frosty. It was the time to use them before they become completely freezer burned. I was tired and didn't want to spent too much time making a sauce, but a store bought marinara sauce was too strong for the delicate squash flavor. Fortunately, I had some fresh herbs and a stick of butter at hand, so I simply browned a few tablespoons of butter and added chopped herbs. The nutty flavor of the browned butter nicely complemented the squash ravioli. This very simple sauce kicked up the frozen raviolis a notch, and made my husband say,”wow, we are having a gourmet dinner!”

Ravioli with Brown Butter SaucePrint Recipe

12frozen ravioli
3 Tbspunsalted butter
1 Tbspfinely chopped herbs (thyme, oregano, basil etc.)  

  1. Cook the raviolis according to the directions on the package.
  2. Melt the butter in a stainless-steel pan over medium heat (do not use a dark colored pan. You have to be able to see the color of the butter changing!) Cook, stirring frequently, until the milk solids sink to the bottom and the butter turns medium brown color. Once the butter starts changing color, it darkens quickly, and overcooking it results in a bitter taste, so watch it closely.
  3. When the butter becomes medium brown, remove the pan from the heat and add herbs and the raviolis, and season with salt and pepper.
serves 2