Brown Butter Ravioli
Delicious and simple, this pasta is perfect for a quick weeknight dinner.
Sometimes cooking an elaborate pasta dish simply isn’t in the cards but you still want to make something. Enter brown butter ravioli. The simple butter sauce is decadent with minimal effort, with a bit of basil for color and crunch. Make sure you’re using unsalted butter here or you’re in for an unpleasantly salty experience—and try to find some high quality fresh pasta from a farmer’s market if at all possible.
This recipe comes from Tony Curet of Dough Boys wood-fired pizza truck in Austin. Our Stainless Clad Saucier is the perfect pan for browning the butter and also gives you plenty of room to toss your ravioli.
Brown Butter Ravioli
Delicious and simple, this pasta is perfect for a quick weeknight dinner.
Tony Curet
Place your Pasta Insert Set over medium high heat and bring to a boil. Season with 1 heaping tablespoon of salt per 3 quarts of water. Add pasta to boiling water and cook according to package directions until al dente. You will need ½ cup of the pasta cooking water for the sauce.
Set your Saucier over medium heat. Add in the butter and let it cook, swirling occasionally, until it stops foaming and the milk solids turn golden-brown. This should take 3-4 minutes and the butter should smell nutty and toasty. Do not leave your butter unattended. If it burns, you will have to start over.
Remove browned butter from heat immediately and stir in basil leaves. They will begin to pop and crisp.
Add the cooked pasta to the Saucier and toss with the brown butter until fully coated. Stir in the cheese until melted. Stir in pasta water, 1 tablespoon at a time, until the pasta is glossy with sauce (you probably won’t need the full 1/2 cup).
Serve with black pepper and top with more Parmesan.
