Ravioli in Brown Butter Sauce

A similar recipe with peas has frequently graced our table. On finding a similar recipe with asparagus I combined the best of both, as shown below. A subsequent find suggested using zucchini and almonds. This option proved to be the best.

For ravioli we prefer spinach and cheese filled from Costco. We cook 9 ounces in the microwave in about 36 ounces of water for a total of 15 minutes, stirring after 8 minutes. This produces less steam and uses less energy which is important for RVers.

Once the ingredients for the toppings are chopped, they can be cooked about as fast as the ravioli.

Cook time: 15 minutes; Total time: 15 mins

Serves: 2 people

Option: Balsamic Vinegar

This option uses almonds, balsamic vinegar, and mint.

Ingredients

• 9 ounces fresh/frozen ravioli
• 1 pound total of zucchini, broccoli, green beans, etc. cut into bite sized pieces
• 2 Tablespoons balsamic vinegar
• 4 Tablespoons butter
• 4 Tablespoons almonds, chopped
• 2 Tablespoons mint, chopped
• 2 Tablespoons Parmesan cheese, shredded

Procedure

1. Gather and chop all ingredients.
2. Prepare ravioli according to its instructions, or as described above.
3. In a large skillet lightly toast the almonds.
4. In the same skillet, melt the butter over medium heat until frothy.
5. Add vegetables to the pan, stir slightly to coat with butter. Cook until tender, about 5 minutes.
6. Add the ravioli, vinegar, almonds, and mint.
7. To serve, divide the ravioli between plates and add Parmesan cheese to taste.

Option: Lemon and walnuts

Ingredients

• 9 ounces fresh/frozen ravioli
• 1 pound of asparagus, cut into 1.5 inch pieces
• 3 Tablespoons lemon juice
• 4 Tablespoons butter
• 4 Tablespoons walnuts, chopped
• 4 Tablespoons parsley, chopped
• 2 Tablespoons Parmesan cheese, shredded

Instructions

1. Gather and chop all ingredients.
2. Prepare ravioli according to its instructions, or as described above.
3. In a large skillet lightly toast the walnuts.
4. In the same skillet, melt the butter over medium heat until frothy.
5. Add chopped asparagus to the pan, stir slightly to coat asparagus with butter. Cover the skillet and cook until tender, about 5 minutes.
6. Add the lemon juice to the skillet. Cook over low heat uncovered until butter browns.
7. To serve, divide the ravioli between plates, layer with asparagus, walnuts, parsley, and Parmesan cheese to taste.