SPINACH RAVIOLI
IN BROWN BUTTER WITH SAGE & GARLIC SAUCE
Brown butter is a traditional French sauce made simply of heated, unsalted butter. Called beurre noisette in French, which translates to hazelnut butter, named for its rich, nutty flavour.
- SERVES 2
- 10 MINS PREP
- 15 MINS COOK
- 513 PER SERVING
- EASY
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INGREDIENTS
Pack spinach & ricotta ravioli
8 tablespoons butter
1 clove clove garlic, crushed and chopped
1/4 cup coarsely chopped sage leaves
1/8 teaspoon ground black pepper
1/4 tsp salt
METHOD
Cook the ravioli according to pack instructions.
FOR THE BROWN BUTTER:
1
Melt the butter in a medium saucepan set over low-medium heat. When the butter begins to get just slightly bubbly, add the chopped garlic clove.
2
Stir the garlic in the butter for 1 minute. Add the chopped sage to the garlic butter and continue stirring and cooking the mixture for 1 to 2 additional minutes, until the butter has turned very light brown and has a rich, nutty aroma.
3
Season the sage brown butter sauce, ground black pepper, and salt, to taste.
