During the holiday season our schedule seems to fill up quickly. Throughout these busy weeks we definitely have to rely on quick weeknight meals. This brown butter & apple cider ravioli is about as fast as you can get thanks to premade ravioli. Despite the short prep time, this dish is full of flavor. The hazelnuts and brown butter are deliciously nutty, and the apple cider vinegar balances the richness in the best way.
Brown Butter & Apple Cider Ravioli
Prep time
Cook time
Total time
Serves: 2
Ingredients
- 1 (8 ounce) package butternut squash ravioli
- 4 tablespoons unsalted butter
- 1.5 tablespoons apple cider vinegar
- 12 sage leaves
- ⅓ cup chopped hazelnuts
- Salt and freshly ground black pepper
- Freshly grated Parmesan, for topping
Instructions
- Bring a large pot of salted water to a boil. Add ravioli and cook according to package directions. Remove ravioli.
- While pasta cooks, start the sauce. In a medium saucepan over medium heat, melt the butter. Add hazelnuts. Continue cooking butter and hazelnuts, stirring frequently and adjusting heat as needed, until hazelnuts are lightly browned in spots and butter becomes a golden brown color, about 2-3 minutes. Add sage leaves and cook for 1 minute. Add apple cider vinegar and cook for another minute until sauce is fragrant and browned. Remove from heat. Season with salt and pepper, to taste. Add ravioli to the pan, stirring to coat pasta in sauce. Top with freshly grated parmesan and serve.
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