Brown Butter Herb Ravioli with Diced Carrots
Ingredients:
1 package fresh or frozen cheese ravioli (about 9–12 oz / 250–350g)
4 tablespoons unsalted butter
1 small carrot, finely diced (or a few cherry tomatoes, diced)
2 cloves garlic, minced
1 teaspoon fresh thyme leaves or chopped parsley (plus more for garnish)
Salt and black pepper, to taste
Freshly grated Parmesan cheese (optional)
Instructions:
1. Cook the Ravioli:
Bring a pot of salted water to a boil.
Cook ravioli according to package directions (usually 3–5 minutes for fresh, a little longer for frozen) until they float.
Gently drain and set aside. Reserve a splash of pasta water (about 1–2 tablespoons).
2. Make the Brown Butter Sauce:
In a large skillet over medium heat, melt the butter.
Let it cook undisturbed until it foams and starts turning golden brown, about 2–3 minutes.
Add the diced carrots (or tomatoes) and garlic. Sauté for 1–2 minutes until fragrant and the carrots soften slightly.
3. Toss the Ravioli:
Add the cooked ravioli to the skillet.
Toss gently to coat in the butter sauce, adding a spoonful of reserved pasta water if it seems dry.
Sprinkle in thyme or parsley, and season with a pinch of salt and black pepper.
4. Plate and Serve:
Plate the ravioli casually on a white plate.
Spoon extra butter sauce and carrots over the top.
Sprinkle with a few more herb flecks and a dusting of Parmesan if you like.
Would you like me to also give you a quick variation using sage brown butter instead? 🍂 It’s heavenly!