Apparently,
four days is my limit before I need to discuss pumpkin, squash, and all other
fall foods with you. I
tried to be patient and ignore the fact that I have pumpkin ravioli sitting in
my freezer just waiting for their dinner debut but I succumbed to them (let's
just say it didn't require much). I
have been thinking a lot about the sauce I wanted to pair them with, and
inspiration struck while up in the Catskills perusing the menu at Cucina.
(Which is so good I would suggest driving up there solely to eat at the
restaurant and then you can stand outside, admire how beautiful it is with its
soft colors and loads of candles and exposed wood, and imagine your rustic fall
wedding there. Not that I
did any of this. Oh! And if you need a place to stay while in the Catskills I
recommend the Roxbury Motel because it's so quirky and amazing.) I knew a simple butter sauce would be
ideal but it only occurred to me after analyzing the menu that a brown butter
sauce would be even better. Let
me tell you brown butter is better; it's nutty and fragrant, the fall version
of plain butter and atop pumpkin ravioli it’s kind of perfect.
Pumpkin Ravioli with Brown
Butter and Sage
I made
this with pumpkin ravioli but this would be just as delicious with plan ravioli
or with pumpkin tortellini or sweet potato gnocchi. Really the possibilities
are limitless.
Serves
2, generously (actually in serves almost 3)
1 pound
pumpkin ravioli
2
tablespoons unsalted butter
6 - 8 sage leaves
1 tablespoon balsamic vinegar
Salt and pepper (a lot of pepper)
to taste
1/3 cup parmesan/pecorino plus
more for dusting
Bring a large pot of water to
boil for the pasta. Pour
salt in the water when the water as come to boil and then add the pasta. Cook
the pasta as per the package (generally for ravioli you cook until they begin
to float). When the pasta
is cooked, set aside 1 cup of pasta water, then drain the pasta and set aside.
In a large heavy bottomed
skillet, turn the heat to medium and place the butter in the pan. When the butter is melted, add the
sage leaves and cook until crispy, about 1 minute. Remove the sage leaves from the pan
and set aside on a plate. Continue
to cook the butter until it begins to smell nutty and turns brown. Watch it carefully as it can burn
quickly! Should take about
2 to 3 minutes. When the
butter is browned, add in the balsamic vinegar and stir, then add in ¼ cup of
the pasta water. Taste and
adjust seasonings as necessary. If
you find it too thick, add more water. (I
found a little more then ¼ cup of water was ideal.) Add pasta to the skillet and toss to
coat with the sauce. Add ½
cup cheese and toss to coat. Place
ravioli on the plate and garnish with sage leaves, a dusting of cheese and a
little more black pepper.
No comments:
Post a Comment