Lately, whenever I'm at a loss as to what to make for dinner, I peruse my Pinterest boards. Seeing a visual of a recipe usually gives a meal idea to an unnamed craving, or in the very least, triggers an idea or two for ingredients that I might have sitting in the fridge.
Such was the case tonight. It's mighty chilly and rainy outside -- one of those nights where we're just on the verge of snow, yet instead experiencing bitterly cold rain. And something warm and Italian seemed to be calling my name. And I've had a thing for brown butter recently.
I decided on a ravioli recipe from a blog I keep on my reader. And wow ... it hit the culinary spot.
Let me add that I'm not a huge fan of nuts in savory cooking. I love candied walnuts and pecans in pear and gorgonzola salads. Beyond that, I can do without them; however, they so work in this recipe. So give it a shot, even if you're turning up your nose at the idea.
It's worth sharing.
Cheese Ravioli with Crispy Brown Butter Sage Leaves
approximately 1 lb rotesserie chicken meat
package of fresh cheese ravioli
1/2 cup of walnuts
1/2 stick of butter
1/3 cup fresh sage leaves
salt and pepper, to taste
grated Parmigiano Reggiano, to top
Remove the white breast meat from a rotesserie chicken. Cube into bite-sized pieces.
Cook ravioli according to package directions. Set aside.
Wipe the skillet clean, and melt butter over medium heat. Just as the butter starts to turn brown, add the sage and stir constantly for one minute. I actually took the pan off the burner and held it off the heat as I stirred, to prevent the butter from burning.
Immediately add the ravioli and stir to combine. Mix in the chicken, most of the chopped walnuts, and salt and pepper, as desired. Spoon ravioli into a bowl, top with the remaining walnuts, a touch of salt and pepper, and freshly grated Parmegiano Reggiano.
The buttery, crispy pieces of sage are so delicious.
1 hour ago