Skip to main content

Brown butter and corn ravioli


 Tis the season for brown butter and ravioli. Instead of pumpkin, I am enjoying late summertime corn and basil. Delicious!

Ingredients:  

1 bunch fresh basil, torn into small pieces

Parmesean cheese, shredded

5 ounces corn

12 ounce package cheese ravioli

Salt, olive oil, pepper, butter


Method: 

Bring a large saucepan of salted water to a boil.

Heat 2 teaspoons oil in a medium skillet over medium-high heat. Add corn and a pinch of salt; cook until browned in spots, about 3 minutes. Transfer to a bowl. 

Add ravioli to boiling water and cook, stirring gently, until al dente, about 4 minutes. Reserve 1⁄3 cup pasta water, then drain ravioli.

Melt 2 tablespoons butter in same skillet over medium-high heat. Cook, swirling often, until dark golden flecks appear and the butter smells nutty and toasty, 2–4 minutes. Remove skillet from heat and slowly swirl in reserved pasta water.

Add ravioli and corn to brown butter . Continue to cook over medium-high heat until sauce thickens and coats pasta, about 2 minutes. Remove skillet from heat; add half of the basil to ravioli and stir until wilted. Season to taste with salt and pepper.

Top brown butter and corn ravioli with grated Parmesan and any remaining basil. Enjoy!


Comments

Popular posts from this blog

Leftover Cranberry Sauce Cookies

Like many of you, I made an entire Thanksgiving Day feast for only my husband and I. As such, I have an inordinate amount of leftovers. Expect my blog to largely star ways to dress up leftovers, because I have freezer meals of Thanksgiving day to last a lifetime. In this recipe, I was looking for a way to use up cranberry sauce and leftover walnuts from my apple crisp. Cranberry sauce drop cookies seemed the perfect thing to make; enjoy it with a cup of hot cocoa. I plan on gifting some to my parents; a way to break bread near the holiday without breaking protocols. Enjoy!  Ingredients: 3 3/4 cup all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 teaspoons cinnamon 1/2 teaspoon nutmeg 2 sticks of butter, softened 1 1/2 cups sugar 3 eggs 1 cup cranberry sauce 1 teaspoon vanilla 1/2 cup chopped nuts Method: Preheat oven to 350 degrees F. Set aside a rimmed baking tray. Whisk together all of the dry ingredients in a medium bowl; set aside. With ...

Samosas with Yogurt Sauce

I love exploring many kinds of cuisine in my kitchen because I can control the spice level, and in the case of this recipe, the use of cilantro. Cilantro lovers out there- sub it info the parsley here. I have the gene that makes cilantro taste like soap, which limits my ability to enjoy some dishes in restaurants, but is easily rectified in my own kitchen. I hope you enjoy! Ingredients:  3 russet potatoes 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 teaspoons curry powder 5 ounces peas Six 8 inch flour tortillas 4 ounces Greek yogurt Oil, salt, pepper, vinegar 4 tablespoons butter Method: Preheat oven to 425 degrees F. Lightly oil a rimmed baking sheet. Scrub potatoes and cut into 1⁄2-inch pieces. Place in a large saucepan with a generous pinch of salt and enough water to cover by 1 inch. Cover and bring to a boil over high; uncover and cook until tenderDrain potatoes and transfer to a bowl.  Heat 2 tablespoons oil in reserved saucepan over medium. Add chopped garl...

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar.  My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together.  I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 ...