RAVIOLI WITH SAGE BROWN BUTTER SAUCE

Brown Butter Ravioli

RAVIOLI WITH SAGE BROWN BUTTER SAUCE


Ingredients

4 tablespoons Grassland butter

9 oz ravioli (you can use butternut squash, cheese or pumpkin ravioli)

1 clove garlic, minced

¼ cup walnuts, chopped

½ teaspoon dried sage

¼ lb. fresh spinach

1 tablespoon grated parmesan cheese

Salt and pepper to taste


Instructions

Bring a pot of water to a boil for the ravioli. Cook according to package instructions. Once cooked, reserve ¼ cup of the water, then drain.

While the ravioli is cooking, mince the garlic and chop the walnuts.

Add Grassland butter to a large skillet and melt over medium-low heat, stirring constantly. Once the butter begins to foam (2-3 minutes), add the garlic and walnuts. Continue to cook over medium heat stirring until the mixture turns golden brown (3-5 minutes). Remove from heat and add the sage.

Add the spinach and the reserve water from the ravioli, and return to the heat. Cook until the spinach is wilted (about 2 minutes). Salt to taste.

Add the drained ravioli to the skillet and toss to coat.

Serve with a sprinkle of parmesan cheese and cracked pepper.