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Posts Tagged ‘ravioli’

Ingredients:

  • Store-bought ravioli (pumpkin or butternut squash is best)
  • ¼ stick of butter
  • Frozen peas
  • Fresh button mushrooms, sliced
  • Fresh Sage
  • Olive oil
  • Grated parmesan cheese
  • cinnamon

There is no shame in using store-bought ingredients, as long as you elevate them to something exceptional. With these techniques, you can use the most simple of ingredients by getting the most out of them.

1. For the ravioli, salt a pot of water until it tastes like ocean water and heat to a boil.

2. With a drizzle of olive oil in a pan over medium heat, sauté the mushrooms with thin slices of garlic and season with salt and pepper. When the mushrooms are almost finished, add about five leaves of chopped sage (slapping the leaves in your palm will help release aromatic oils)

3. Add thawed peas in a few minutes later and, when the mushrooms have softened and browned, deposit the vegetables into a bowl.

4. Add the ravioli. They should take about 3-4 minutes. When they are cooked, strain thoroughly, but start the brown butter in the meantime.

5. For the brown butter, clean the pan and heat to medium-high. Whisk or stir pieces of butter in one at a time. The water in the butter will cook off, resulting in foam. The foam will subside and the hot fat will brown the milk solids in the butter.

6. When the butter has a golden brown hue and there are fine flecks of brown, the butter is finished. Congratulations! You’ve made a beurre noisette! I like to add a pinch of cinnamon for an earthy sweetness. For an extra sweet twist, add a touch of maple or agave syrup. Immediately mix the butter with the vegetables to prevent further cooking.

7. To serve, I just scatter chiffonaded (shih-phone-ODD-ed) sage  leaves (stack the leaves, roll, and slice into very thin strands) and sprinkle with parmesan cheese.

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