Kate Jones demonstrates a quick but elegant weeknight meal; Mushroom Ravioli with Garlic Asparagus. You can have this on the table in under 15 minutes.
Mushroom Ravioli with Garlic-Sage Browned Butter and Asparagus
4 Servings
2 8-oz. packages mushroom ravioli
4 Tbsp. salted butter
8 cloves peeled garlic
1/4 c. sage
1 lb. asparagus, trimmed of woody stems
Cook ravioli according to package directions (or have it pre-cooked). In a large skillet, heat a little olive oil over medium-high heat. Add trimmed asparagus and garlic and cook until garlic is fragrant and asparagus is tender crisp. Place on an oven-safe plate and place the plate in the oven on the lowest setting to keep warm.
Wipe skillet out with a paper towel. Stirring constantly, melt butter over medium heat until it becomes light brown and fragrant. Add garlic and sage. Continue cooking (and stirring constantly) until garlic is very fragrant and tender. Be careful not to burn the butter or the garlic. When done, remove from heat.
Toss butter sauce with ravioli and season with salt and pepper. Serve alongside asparagus.
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