Pan Fried Ravioli with Brown Butter Herb Sauce
I’m not going to lie. The Homemade Roasted Carrot Ravioli with Mascarpone Thyme Filling I shared earlier this month are the best ravioli I’ve made to date and I hope you do give them a try. The finishing touch to those babies was the simple brown butter herb sauce that accompanies it. It’s quick, simple and IF you already happen to have a batch of ravioli in the freezer (because honestly if you’re going to take the time to make homemade ravioli why not double it and freeze some. You’ll thank yourself later when the craving hits.) it comes together in no time at all. Fast food at it’s finest.
I think you’ll like this sauce so much you’ll be trying it out on different types of pastas or eating it with a spoon. I don’t recommend that but I couldn’t blame you if you did. Once your sauce is all tan and gorgeous you’ll carefully add the drained ravioli (drain it please water and hot butter don’t really go too well together) to the party. They’ll get a little crispy and golden and get your taste buds on a tare. I know you’re going to want to shove them into your mouth immediately but wait. There’s nothing sexy about sticking your tongue out with a ravioli on it because it’s too hot to eat. Don’t ask me how I know.
Once you’ve plated the ravioli and admired their beauty, finish them with a delicate drizzle of lemon infused olive oil. Don’t get heavy handed a little goes a long way. You don’t want the ravioli to taste like furniture polish.
Lemon and thyme it’s a natural combination and well butter it goes with just about anything. Brown it and fry it up with perfect pillows of ravioli and you’ve got yourself a special little dish.
Now if you’ll excuse me I’m going to check my freezer to see if there are any ravioli left. I suddenly have a craving.
- 1 recipe Roasted Carrot Ravioli with Mascarpone Thyme filling - cooked
- 8 tablespoons unsalted butter
- kosher salt
- 1 tablespoon fresh thyme leaves
- 2 tablespoons lemon olive oil
- Prepare ravioli.
- Place butter into a medium sauce pan and let it melt over medium heat. Continue cooking until foam subsides and you can see brown flecks. Season with salt. Add thyme.
- Add drained, cooked ravioli to pan (do not crowd pan, do this in batches). Continue cooking until ravioli have a slight crust to them and appear golden. Flipping once half way through. Transfer ravioli to plate.
- To plate: add 5-6 ravioli per plate, drizzle with lemon olive oil and garnish with additional fresh thyme.