Last week I stopped at Eataly in Manhattan with some friends visiting from Florida. The place is a Mecca of all things Italian and I couldn’t pass up the pasta counter and the super cute butternut squash ravioli as I knew I’d be in a hurry to fix dinner for all of us when we returned to the burbs.
Well, dinner didn’t happen as we lunched at Barbuto and it was a feast and we simply weren’t hungry for dinner, so I made a quick lunch of the ravioli yesterday and the photo I took of that pasta had everyone liking and sharing on Facebook, Instagram and Twitter.
I couldn’t understand why folks would like this particular dish, yes, I can make my own ravioli, but what I didn’t grasp until later in the day is that so many of us who work longs days just crave delicious, elegant and simple to make meals during the week, albeit semi-homemade. Fair enough, here are the simple steps to making this pretty meal.
- ½ pound fresh ravioli (I used butternut squash as I love that in the winter)
- ½ stick (4 Tbsp.) butter
- 1 Tbsp. roughly chopped fresh sage
- ¼ cup Pecorino or Parmesan cheese
- Boil the pasta according to package directions, drain.
- In a medium skillet, melt the butter over medium heat. Cook the butter until brown and nutty in aroma, about 90 seconds.
- Add the sage to the brown butter, turn heat off, add the ravioli and shake the pan to coat the pasta in brown butter.
- Plate the ravioli and sprinkle with Pecorino or Parmesan.
Serves one famished dinner.