Fresh spinach & cheese ravioli with brown butter sage sauce

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The Spotted Pig in New York was masterful with their browned butter butter over home made gnudi and it was delicious.  You can google the recipe if you want to go through the painstaking process of making the gnudi or you can also go to a specialty store and buy  spinach & cheese ravioli and top with your own browned butter sage sauce, red pepper flakes, sage leaves, freshly ground parmesan cheese, kosher salt and freshly ground black pepper.  It is very rich so better to serve in small amounts as an appetizer.  The dish really captures a fall/winter lunch or dinner atmosphere.

Serves 4

Ingredients 

  • 12 tablespoons of unsalted butter
  • 16 small fresh sage leaves
  • 16 freshly made spinach and cheese raviolis from a specialty market
  • Red pepper flakes
  • Kosher salt and freshly ground black pepper

Making It

  • Put a large sauté pan over medium heat, add the of butter and sage and cook for about 6 minutes, the kitchen will have a nutty and delicious scent, do not let burn and it is a very fine line so keep a constant eye as the butter browns
  • At the same time bring a salted pot of water to boil (be sure the water is boiling when you start the butter so the it is ready for the freshly cooked pasta to be added), add the pasta to the water and cook for 3 minutes, gently remove with a slotted spoon and set
  • When the butter is browned layer the pasta in the pan and top with the butter, let sizzle for a minute then place the four dishes, top with a tablespoon or two of the butter sauce, sprinkle with the parmesan,  red pepper flakes, kosher salt and pepper to taste, evenly divide the crisp sage leaves on top and serve immediately

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