Easter Break: Butternut Ravioli with Browned Butter Sage Sauce
Our daughter visited us for a few days during Easter break; as short as it was we had a good time. We went to see the Hunger Games which as usual for me, movies are never as good as the books. We took a nice walk through the neighborhood parks and down to the local grocery to pick up a few items for dinner. I love that she has gotten into the whole fitness, healthy food craze at a young age. I did not get into the fitness scene until just about four years ago. As for food, not till she was a few years old and then not always on the healthy spectrum. She is a vegetarian so we opted to make butternut squash raviolis with a browned butter sage sauce.
Success meter (1-3): 3
These were good.
I used the filling from this recipe and the pasta dough from here. The pasta dough recipe definitely had the wrong dry to liquid ratio for Ash had to add a whole lot more water. You may want to find another recipe for the dough. I also did not add the full amount of onions the recipe called for. I just eyeballed it. As for the sauce I melted one stick butter with three tablespoons chopped sage plus a few whole sage leaves, salt and pepper till the butter turned brown and fragrant.
A light sprinkling of salt just before serving really brought out the flavor of the sauce.
Cathleen | My Culinary Mission