Fall coziness brought to you by way of 4-5 ingredients! I loved that this one not being too heavy since we’ve had some 70-80 degree days lately plus, fall flavors don’t have to mean pumpkin!
This comes together soooo fast – the longest part is waiting for the water to boil!
Ravioli with Brown Butter, Corn & Sage
Ingredients: (for 4 servings)
6 tablespoons butter (real butter, not margarine/substitute)
24 oz package cheese ravioli, frozen
1 cup corn
4-5 sage leaves, fresh
Bring a big pot of salted water to a boil.
In a large skillet or pan, melt the butter over medium low heat.
Add the ravioli into the water and cook for about 5-minutes, or as the package instructs.
When the butter bubbles and foams up, carefully keep stirring. The butter browns quickly and gives off a nutty flavor. (Don’t let it burn! Try a le creuset/pan with white inside or a white/light colored spatula to stir)
Add in the sage to the butter and be sure to remove the pan from the heat once it starts to brown. Toss the corn in too to warm.
When the ravioli begin to float, they are cooked. Scoop from the water directly into the brown butter sauce, give a sprinkle of salt and pepper and toss well.
Sprinkle with some grated parmesan.
I loved this. The brown butter has so much flavor without looking like much. The kids liked it but for whatever reason, the kindergartener wasn’t interested in the corn. We cut from the ear and froze it back in peak farmer’s market corn season. It was about 50% thawed when I threw it in. We all like pasta and I always want the little ones to experience all the shapes pasta can take, all the sauce types, etc.
The sage leaves were whole because a little sage can be a lot to me so they were easy to pick out or whatever. Adding them to the brown butter brings some good flavor without a punch in the face. Our sage plants are flourishing so in it went.
This would be an easy one to make for a big crowd- do people see big crowds these days? It also would be great halved for a meal for 1!