Growing Home Again

Brown Butter Sage Pumpkin Ravioli

Leave a comment

I love sage. Smelling it, cooking with it, gardening with it (cabbage bugs hate it), smudging my home (it cleans the air – mundane and magical too!). I officially love sage. I grow a dozen plus sage plants a year and sagealways have at least one growing indoors. It pairs with all foods fall and winter. Dries well too.

Ever so shockingly, I was craving sage the other day and apples. I was also super short on time as I am most evenings. Dinner must be either preplanned and set in granite or we’re eating something I can dump out of a canning jar.

Oh yeah, I also have an unhealthy obsession with Trader Joe’s.

Which brings us to tonight’s dinner. One sage craving + one shopping trip to Trader Joe’s + left over apple sausages in the freezer from the last bulk chicken processing.

Brown Butter Sage Pumpkin Ravioli

Ingredients

  • 2 packages of Trader Joe’s pumpkin ravioli
  • ½ cup butter – fresher the better
  • Handful of fresh sage leaves – thinly sliced
  • 3 to 6 garlic cloves – minced
  • Shredded Parmesan cheese
  • Salt and Pepper

Directions

Bring a large pot of water to boil and salt liberally. While the pot is heating up, in another pan on medium high heat melt ½ cup butter. Once the butter is melted, reduce heat to medium and let the butter burn a bit. This is how you get BROWN butter. It will take a few minutes to get there. Remember – light golden brown butter is the goal, not black butter! Reduce heat as low as your stove top will allow and let the temperature reduce. Hopefully, by now your water is boiling. Add the Trader Joe’s pumpkin ravioli. When the pot has returned to a boil, reduce the heat to a gentle boil and cook for about 2 minutes. You don’t want the ravioli to be mushy folks! Mushy ravioli is just gross. Bac1008161807k to the pan with the brown butter, add in the garlic and about 3/4th of the sage. Salt and pepper to taste. Under no circumstances should you add the parmesan cheese now. Bad things will happen (see pic)! By now, the pumpkin ravioli should be cooked. Drain and add to the brown butter. Carefully toss the pumpkin ravioli in the brown butter.

Plate as desired and add parmesan cheese. Toasted pine nuts are also a tasty addition. To toast pine nuts, place in a medium high skillet for a few minutes, stirring occasionally. I recommend serving with fresh green beans and apple sausages.

Enjoy!

1008161830

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s