Ravioli W/Browned Butter, Sage or Basil and Pine Nuts

Submitted by Chicagoland Chef du Jour

"The recipe is easy and I hope you love it as much as my family does. I first got this recipe from the Food Network/ Giada DeLaurentis and tweaked it some & omitted some ingredients. I would suggest using a ravioli that has a delicate flavor so that it is not overpowering (mushroom, chicken) It is so tasty it makes a nice dinner for guests."

 

• Ready In: 25mins
• Ingredients: 6
• Serves: 4

ingredients

• 44.37 ml pine nuts, more if you like
• 311.84 g package smoked chicken and mozzarella ravioli, Costco, fresh
• 118.29 ml unsalted butter, salted works
• 59.14 ml fresh basil or 59.14 ml fresh sage leaf, chiffonade
• 78.78 ml parmesan cheese, freshly grated
• salt (optional)

directions

1. Toast pine nuts in a dry fry pan over low/medium heat on the stove top until golden brown. Careful not to burn! Set aside.
2. Bring a large pot of water to a boil, add salt to the boiling water. Meanwhile, while waiting for the water to boil --.
3. In a large frying pan melt the butter over medium/high heat until pale golden brown flecks appear. About 4 minutes.
4. Add the ravioli to the boiling water until they are cooked through, stirring occasionally, about 5 minutes, drain.
5. NOTE: Once ravioli rises to the top of the boiling water, give it another minute or two and they are done. Careful not boil too vigorously or they will fall apart.
6. Add the cooked ravioli to the butter mixture, toss in pine nuts, sprinkle in basil or sage leaves and top with some grated parm-reggiano. Place on plates or in a covered casserole dish for serving.
7. Serve with freshly grated cheese at the table.