1/1 Photo of Ravioli W/Browned Butter, Sage or Basil and Pine Nuts
Chicagoland Chef du Jour's Note:
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.
My Private Note
Units: US | Metric
- 1Toast pine nuts in a dry fry pan over low/medium heat on the stove top until golden brown. Careful not to burn! Set aside.
- 2Bring a large pot of water to a boil, add salt to the boiling water. Meanwhile, while waiting for the water to boil --.
- 3In a large frying pan melt the butter over medium/high heat until pale golden brown flecks appear. About 4 minutes.
- 4Add the ravioli to the boiling water until they are cooked through, stirring occasionally, about 5 minutes, drain.
- 5NOTE: 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.
- 6Add 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.
- 7Serve with freshly grated cheese at the table.
Browse Our Top Ravioli/Tortellini Recipes
You Might Also Like...View All Ravioli/Tortellini Recipes
Nutritional Facts for Ravioli W/Browned Butter, Sage or Basil and Pine Nuts
Serving Size: 1 (30 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 282.5
- Calories from Fat 267
- Total Fat 29.7 g
- Saturated Fat 16.3 g
- Cholesterol 68.3 mg
- Sodium 130.6 mg
- Total Carbohydrate 1.2 g
- Dietary Fiber 0.2 g
- Sugars 0.3 g
- Protein 4.3 g
The following items or measurements are not included:
smoked chicken and mozzarella ravioli