I’m not much of a calorie counter, so I do not include that information for the recipes on my blog. (There are many great sites out there, however, that can help you do this!) It is a frequent question I get on recipes and I have decided to not include it because of the other sites that do it better for those who want comprehensive information. And just my time and interest. This is a meal for which you might be glad you don’t know the calories. But, butter tastes good.
BROWN BUTTER RAVIOLI WITH SAGE & WALNUTS
Serves 3-4
24 ounces ravioli, ravioli
1 cup walnuts
12 tablespoons butter
1/3 cup sage leaves
1 teaspoon paprika
1 tablespoon onion powder
2 cloves garlic, minced
1 tablespoon thyme
1/4 cup cranberries
1/4 cup parmesan
Prepare ravioli al dente, strain, and set aside. Toast walnuts with butter in a skillet over medium heat for 5-7 minutes.
Add garlic, onion powder, paprika, and thyme to butter sauce. Cook 2-3 more minutes, until butter has browned. Stir in ravioli and sage.
Top with cranberries and parmesan.
- 24 ounces ravioli, ravioli
- 1 cup walnuts
- 12 tablespoons butter
- ⅓ cup sage leaves
- 1 teaspoon paprika
- 1 tablespoon onion powder
- 2 cloves garlic, minced
- 1 tablespoon thyme
- ¼ cup cranberries
- ¼ cup parmesan
- Prepare ravioli al dente, strain, and set aside.
- Toast walnuts with butter in a skillet over medium heat for 5-7 minutes.
- Add garlic, onion powder, paprika, and thyme to butter sauce. Cook 2-3 more minutes, until butter has browned.
- Stir in ravioli and sage.
- Top with cranberries and parmesan.
Inspired by Kevin & Amanda.