Monday, January 9, 2012

Post Holidays Simplicity: Part 2

We're still keeping it simple while we try to calm down from the last couple of months.  So, over the weekend we went semi-homemade with Butternut Squash Ravioli in a Brown Butter Sauce.  A couple of years ago my mom and I tried to tap into Grandma Madalene from up above and make authentic homemade butternut squash ravioli with her pasta dough recipe.  Boy, did that go wrong.  Either Grandma just couldn't be there with us that day or we just couldn't focus, but the dough came out thick and gummy... We haven't had to courage to try again, but I think we're gearing up for it soon!  But until then, we rely on Trader Joe's ravioli instead.  Rather than pour on a jar of sauce, I decided to give it some homemade flare with a simple and quick butter sauce to make it even tastier.  

What you'll need: serves 2-3

1 pkg ravioli
1/2 stick of butter/margarine (4 tbsp)
A few sprinkles of poultry seasoning (thyme, sage, marjoram, rosemary and nutmeg)
Ground black pepper
 A sprinkle of parmigiano reggiano
Tomatoes for garnish

While the ravioli is cooking (about 5 min) in a pot of boiling water, start the butter sauce.  On medium heat, melt the butter.  Once melted, throw in the poultry seasoning and black pepper and stir.  Let the butter get a little brown and slightly foamy because that's when you can taste the nuttiness than just a melted butter flavor.  But don't burn the butter!  After your raviolis are done, drain them and toss them into the butter so they are all coated with the sauce.  Plop them on a plate and drizzle a little more of the sauce on top.  Sprinkle the top with parmigiano reggiano for a salty but sweet bite!  Garnish with sliced tomatoes.  

This meal takes about 15 mins!  It's so great to come home from a long day of work and know that you'll be eating a comforting plate of food... in no time.

1 comment:

  1. mmmm this looks so divine. Thanks for sharing love. if you get a second, I'd love to hear what you think of my latest. xo