BROWN BUTTER RAVIOLI WITH SAGE & WALNUTS
Author: Rachel Schultz
Serves: 3-4
- 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.
Recipe by Rachel Schultz at https://rachelschultz.com/2014/01/15/brown-butter-ravioli-sage-walnuts/
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