Browned Butter Herb Ravioli

Name: Browned Butter Herb Ravioli
Cuisine: European, Italian, Mediterranean
Ingredients: fresh ravioli, Wegmans (zucchini, eggplant, red pepper filling); Land O' Lakes butter (I use the light one w green lid); white cooking wine (any dry white wine should work); zucchini (largest you can find); fresh rosemary; fresh thyme; dried Italian herbs, to taste; salt, to taste; pepper, to taste; breadcrumbs, optional

6 steps

A fairly simple browned butter and herb ravioli

Updated at: Thu, 17 Aug 2023 00:08:47 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories94.3 kcal (5%)

Total Fat7.4 g (11%)

Carbs5.1 g (2%)

Sugars0.8 g (1%)

Protein2.2 g (4%)

Sodium479.9 mg (24%)

Fiber0.9 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

fresh ravioli

zucchini, eggplant, red pepper filling

butter

I use the light one w green lid

white cooking wine

any dry white wine should work

Instructions

Step 1

Boil water and cook ravioli 2-3 mins. Remove from pan and set aside, spritzing with oil to keep from sticking together. Reserve 1 cup pasta water.

Step 2

In an empty pan, heat about half a tub of butter. I like to keep the heat low and brown the butter gradually. Add fresh thyme and rosemary, as well as any other seasonings (dried oregano, basil, etc) and salt and pepper to taste.

Step 3

While the butter simmers, wash and prep the zucchini. Use a vegetable peeler to shave the zucchini into wide ribbons. Set aside.

Step 4

Once butter begins to thicken and take on a darker tone, deglaze with the pasta water. Cook down once again, and now deglaze with your cooking wine, probably about a half cup or so. Cook down until there is no smell of alcohol.

Step 5

Add the zucchini and cook until softened and reduced. Add the ravioli back to the pan, stir, and cook 2-3mins more, until dish is well-combined.

Step 6

Serve with breadcrumb topping, if desired!