Maple Brown Butter Ravioli
- Level: Easy
- Yield: Serves 4 to 6
- Nutritional Information Per Serving (1 of 6 servings): Calories 776, Total Fat 37 g, Saturated Fat 22 g, Carbohydrates 88 g, Dietary Fiber 4 g, Sugar 8 g, Protein 24 g, Cholesterol 138 mg, Sodium 876 mg
- Total Time: 15 minutes
- Active Time: 15 minutes
Craving a irresistible fusion of sweet and savory? This luxurious brown butter sauce, infused with maple syrup, garlic, sage, a hint of crushed red pepper, and velvety cream, transforms humble store-bought ravioli into a restaurant-worthy masterpiece that'll have everyone clamoring for seconds!
- Kosher salt
- 6 ounces salted butter
- 10 to 12 fresh sage leaves
- 1 teaspoon crushed red pepper flakes
- 2 cloves garlic, minced
- 2 tablespoons heavy cream
- 3 tablespoons pure maple syrup
- Two 18-ounce packages ricotta ravioli
- Parmesan wedge, for grating
Cook Mode (Keep screen awake)
- Bring a large pot of salted water to a rolling boil.
- In a large skillet over medium-low heat, melt the butter. Add the sage leaves and crushed red pepper flakes. Stir occasionally and cook until the butter turns brown and emits a toasted aroma, around 4 minutes. Add the garlic and cream, then bring to a gentle boil. Remove from heat and stir in the maple syrup. Season with salt to taste.
- Drop the ravioli into the boiling water and cook according to package directions. Once cooked, transfer the ravioli to the skillet and gently toss in the sauce to coat evenly. Finish with a generous grating of fresh Parmesan and serve immediately.
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