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Recipe Thursday-Forest Mushroom Ravioli in Browned Butter

Posted on March 21st, 2013 | Posted in Main Course, Recipes

Personally the second best option to making homemade ravioli is dining on Deer Park’s handmade ravioli! Deer Park’s complete line of ravioli is absolutely delicious and available through Hometown Provisions. The Forest Mushroom and Smoked Gouda Florentine Ravioli with Toasted Pignoli Nuts in Spinach Pasta are two of my favorite flavors.

I made a delightfully simple dinner using the Forest Mushroom Ravioli in Browned Butter with Onions. If you wish to kick a recipe up a notch try using browned butter in place of regular melted butter. This addition adds a nice nutty flavor to your recipe or in this case to the ravioli. The earthy flavor of the mushrooms comes through with this simple sauce and the smoothness of the Semolina pasta keeps you coming back for more!

Forest Mushroom Ravioli in Browned Butter

Deer Park Ravioli

Yield 4 Servings

32 Deer Park Forest Mushroom Ravioli (559014)
1 teaspoon salt (991862)
1/4 cup butter, salted (880025)
1 cup onion, diced (990195)
pepper, freshly grated (CQP071)
1 ounce Parmesan (LCF701)

Bring water and salt to a boil. Add ravioli and boil for 8 minutes. While pasta is boiling brown butter. Heat a thick-bottomed skillet on medium heat.  Add the sliced butter (sliced so that the butter melts more evenly) whisking frequently.  Continue to cook the butter. Once melted, stir in the diced onion, the butter will foam up a bit, then subside.  Watch carefully as lightly browned specks begin to form at the bottom of the pan.  Smell the butter; it should have a nutty aroma.  Remove from heat and place on a cool surface to help stop the butter from cooking further and perhaps burning.

Strain ravioli and place them into the browned butter pan. Gently turn over ravioli to thoroughly coat them. Dish 8 ravioli per serving and top with onions and a little extra butter, freshly grated pepper and parmesan.

**Another nice addition to this recipe would be to make sage brown butter sauce, add some fresh sage leaves to the butter once it has melted. Allow the butter to brown and remove from heat.

Recipe from the kitchen of Kristy Mellinger

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