Brown Butter Alfredo Sauce Food
BUTTERNUT SQUASH RAVIOLI WITH SAGE-BROWN BUTTER SAUCE
This is an easy recipe that will amaze your guests with its elegance and complex flavors. The secret is using won-ton wrappers instead of pasta. This raviolis can also be prepared ahead and frozen, which makes it even more versatile! Try experimenting with acorn, pumpkin or another winter squash.
Provided by Lorna
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Time 1h20m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the squash cut side up on a baking sheet. Place 1 tablespoon butter in the hollow of each half. Sprinkle with salt and pepper to taste. Cover the squash with a sheet of aluminum foil tucking in the edges.
- Bake squash in preheated oven until tender and easily pierced with a fork, 45 to 65 minutes.
- Scoop the cooked squash into a bowl, and mash until smooth. Mix in the allspice, nutmeg, cinnamon, and Parmesan cheese until well blended. Season to taste with salt and pepper.
- Fill a deep pot with lightly salted water and bring to a boil.
- To make the ravioli, place a wonton wrapper on a clean, flat surface. Brush edges with the egg white. Place about 1 tablespoon of the squash mixture in the middle of the wonton. Cover with a second wonton wrapper. Repeat with remaining wonton wrappers and squash mixture until all have been used.
- Drop the ravioli into the boiling water, and cook for 3 to 5 minutes, or until tender. Remove, drain, and keep warm until sauce is prepared.
- To make the sauce, melt the butter in a skillet over medium heat. Stir in the sage. Continue to cook and stir until the sage is crispy but not browned. Add salt and pepper to taste. Place 6 to 8 raviolis on serving plates, and drizzle with sauce.
Nutrition Facts : Calories 270.7 calories, Carbohydrate 40.2 g, Cholesterol 26.8 mg, Fat 9.2 g, Fiber 3.2 g, Protein 7.9 g, SaturatedFat 5.4 g, Sodium 415.3 mg, Sugar 2 g
BUTTERY ALFREDO SAUCE
This is a rich, creamy, Italian-style Alfredo sauce perfect for chicken and seafood pastas! I discovered this recipe after relentless searching for an authentic Alfredo sauce that doesn't use cream cheese.
Provided by Crystal R. Ward
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Melt the butter in a large pot over medium heat. Stir in the garlic and flour, and cook and stir until the garlic is fragrant but not browned, about 1 minute. Whisk in heavy cream and milk, whisking constantly until the mixture is hot and slightly thickened, about 10 minutes. Gradually stir in the Parmesan cheese and fontina cheese. Season with salt and black pepper. Continue to simmer until the cheese has melted and the sauce is thickened, stirring often, 20 to 30 more minutes.
Nutrition Facts : Calories 770.6 calories, Carbohydrate 6.2 g, Cholesterol 253.5 mg, Fat 77.3 g, Fiber 0.1 g, Protein 15.7 g, SaturatedFat 48.4 g, Sodium 735.5 mg, Sugar 0.6 g
BROWN BUTTER GARLIC FRIED GNOCCHI
Brown Butter Garlic Fried Gnocchi are tender morsels tossed in a buttery herb sauce you are going to love! Super easy and quick, this is a perfect dish for busy nights or unexpected guests!
Provided by Alyssa Rivers
Categories Side Dish
Time 20m
Number Of Ingredients 6
Steps:
- In a medium sized skillet over medium hight heat add the olive oil. Add in the gnocchi and fry until golden for a few minutes until golden and crisp. Remove the gnocchi from the skillet and set aside.
- Add in the butter. Whisk until it starts to froth turns brown.
- Remove from the heat and add the garlic and thyme. Add the gnocchi back to the butter and toss. Top with parmesan cheese.
Nutrition Facts : Calories 369 kcal, Carbohydrate 42 g, Protein 9 g, Fat 19 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 39 mg, Sodium 686 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
BROWN BUTTER ALFREDO SAUCE
Some sauce tips: Always use real Parmesan cheese and grate it yourself. Canned Parmesan will result in a grainy texture in your sauce. Bring the Parmesan to room temperature by letting it sit on the counter for 15 to 20 minutes once it is shredded. Cheese that is at room temperature will melt and blend evenly, helping you attain a creamy and smooth texture to your sauce.
Provided by gailanng
Categories Sauces
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in a heavy bottomed deep skillet over medium-low heat. Swirl pan occasionally until the butter solids and garlic begin to turn light brown.
- Once butter starts to turn a medium brown color, slowly pour in cream. Continue to simmer for about 10 minutes over low heat stirring continuously until bubbly and thickened.
- Slowly sprinkle in cheese and continue stirring until cheese is completely melted and sauce is smooth.
- Season with salt and pepper.
Nutrition Facts : Calories 518.7, Fat 52.2, SaturatedFat 32.6, Cholesterol 164.5, Sodium 607.7, Carbohydrate 3.2, Sugar 0.3, Protein 11.2
SWEET POTATO RAVIOLI WITH BROWN BUTTER
Categories Pasta Potato Sauté Sweet Potato/Yam Winter Boil Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- For sweet potato ravioli:
- Pierce potatoes all over with fork. Cook potatoes in microwave on high until soft throughout, about 6 minutes per side. Cool slightly. Cut potatoes in half; scoop 2 packed cups potato flesh into large bowl. Mix in brown sugar and nutmeg. Season sweet potato filling with salt and pepper.
- Line large baking sheet with plastic wrap. Place 1 wonton wrapper on work surface. Using pastry brush, lightly brush wrapper with beaten egg whites. Place 1 tablespoon sweet potato filling in center of wrapper. Top with another wrapper. Press edges together to seal. Transfer to prepared baking sheet. Repeat with remaining wrappers and filling. (Can be made up to 4 hours ahead. Cover and refrigerate.)
- For brown butter sauce:
- Melt butter in heavy large skillet over medium heat. Cook until butter begins to brown, about 4 minutes. Remove from heat. Carefully mix in vinegar and thyme.
- Meanwhile, working in batches, cook ravioli in large pot of boiling salted water until just tender, about 3 minutes. Using slotted spoon, carefully transfer ravioli to hot butter sauce; spoon sauce over to coat ravioli. Transfer to plates. Sprinkle with pecans, if desired; serve immediately.
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- While pasta is cooking, melt butter in a heavy bottomed deep skillet over medium heat. Swirl pan occasionally to brown milk solids in the butter. Once butter starts to turn a medium brown color, turn heat to low and immediately pour in cream. Pan will sizzle, but as you stir it will subside. Sprinkle in cheese and continue stirring until cheese is completely melted and sauce is smooth. Taste and add in salt and lots of pepper, as desired.
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- Continue to cook the butter, stirring frequently. The butter will start to foam and when the foam subsides, look for the butter solids to start turning brown.
- When the solids are a nice golden brown, stir in the cream and bring to a simmer for about 3-4 minutes or until the sauce has thickened up to your liking.
- Stir in parmesan cheese, mixing to combine, followed by the pasta. If the sauce seems thick, thin it with some of the reserved cooking water from the pasta.
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- Fill a large pot with water and place over high heat. Once water comes to a boil, add pasta and a small handful of salt.
- Boil pasta, stirring occasionally until al dente, about 7 minutes. Drain and toss with a small drizzle of extra virgin olive oil. Set aside.
- Place a large skillet over medium heat and melt butter. Continue to cook butter until browned and a nutty flavor comes through, 4 to 5 minutes.
- Add garlic and cream and increase heat to medium-high to bring to a boil. Lower heat and simmer until mixture reduces by 1/3, 5 to 7 minutes. Season with salt and pepper.
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Reviews 10Calories 230 per servingEstimated Reading Time 7 mins
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Reviews 10Calories 230 per servingEstimated Reading Time 7 mins
- With a Fork stab the butternut squash 8-10 times, then place the entire squash in the microwave on high for 5 minutes.
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- While water is heating, melt butter in a heavy-bottomed deep skillet over medium heat. Swirl pan occasionally to brown milk solids in the butter. Once the butter starts to turn a medium brown color, turn heat to low and immediately pour in the cream. Pan will sizzle, but as you stir it will subside. Sprinkle in cheese and continue stirring until cheese is completely melted and sauce is smooth. Taste and add in salt and lots of pepper, as desired.
- Add fresh ravioli to boiling water and cook according to package directions. Should be around 3 minutes or so. Drain completely and place ravioli into a buttered casserole dish. Pour alfredo sauce over top hot ravioli and stir gently to coat all ravioli in the sauce.
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- In a medium saucepan, combine butter and garlic. Cook and stir over medium heat until butter is melted. Cook for 5 to 8 minutes or until butter is lightly browned, stirring occasionally and skimming foam as necessary. Remove from heat. Stir in herb(s) and pepper.
- Drizzle sauce over cooked pasta, as a dipping oil, over popcorn, or other creative uses. Sprinkle with cheese.
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4.9/5 (27)Total Time 30 minsCategory Dinner, PastaCalories 317 per serving
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- Melt butter (4 tablespoons) in a large skillet with a lid (or pot) over medium heat. Bring a pot of salted water to a boil for the pasta.
- Turn heat to high and stir constantly; butter will begin to foam on the surface and turn brown after about 2 minutes.
- Once butter begins to brown, immediately turn heat to medium and add the diced onion and chopped fresh rosemary (1 tablespoon). Sauté over medium heat until softened (about 3 minutes).
- Add the chicken stock and diced butternut squash. Bring to a boil, cover pot, and simmer on low, until squash is fork-tender (this will take about 10-20 minutes- the smaller it's diced, the shorter time it will take).
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- Melt butter in a large skillet over medium heat. Continue to stir over medium heat for 3-4 minutes until butter reaches golden brown color (once brown move on to the next step right away so it doesn't burn).
- Sprinkle flour over melted butter. Stir until mixture clumps together. Gradually whisk in milk. Bring to a boil (stirring constantly) and whisk until mixture is smooth.
- Stir in salt, garlic powder, and black pepper. Add parmesan cheese and stir until melted and combined with the sauce.
- Serve sauce over your favorite noodles. (fettuccine noodles are pictured) Store chilled in airtight container up to 1 week.
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- Bring a pot of water to a boil and add the cubed sweet potatoes and cook until fork tender. Carefully place sweet potatoes into a blender and puree until smooth.
- In a large pot over medium heat, add the brown butter and whisk together with flour for 30 seconds. Turn the heat up to medium-high and carefully add the milk and continue whisking until mixture thickens, about 3-4 minutes. At this time, add the pureed sweet potatoes and 1 1/2 cup of water. Let the mixture simmer for 5-7 minutes until thickened then add the Parmesan cheese, cayenne, salt, pepper, and turn off the heat. If the mixture seems too thick, you can add the remaining 1/4 cup of water to thin it out.
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- Preheat oven to 425 degrees F. Peel, seed, and chop the butternut squash into ½-inch pieces. Place on a rimmed baking sheet and toss with the olive oil, garlic, Italian seasoning, ½ teaspoon salt, and a few grinds of black pepper. Roast in the oven for 25 minutes, until tender, stirring halfway through. Remove from the oven and lower oven temperature to 350 degrees F.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta shells and cook according to package directions for al dente, about 12 minutes. Drain and lay shells on a sheet of parchment paper to cool.
- In a medium saucepan, melt the butter over medium-low heat. Add the sage and continue to cook, stirring constantly, until brown flecks appear in the butter. Be very careful as the butter can go from brown to burned very quickly. Remove the pan from the heat and add the garlic. Slowly whisk in the flour; return the pan to the heat and whisk in the milk. Cook, stirring, until sauce thickens. Remove from the heat and stir in the Parmesan, nutmeg, and salt and pepper to taste.
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- When the pasta is ready, transfer it over with tongs along with 3/4 cup pasta water to the skillet. Alternately, reserve 3/4 cup of pasta water, then drain and transfer to skillet.
- Turn the skillet to high and continue cooking your pasta, stirring and flipping with a soft silicone spatula, for another 3 minutes. Flip your pasta every minute or so to ensure that all strands are evenly cooked.
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A few tips for making this rich & creamy Alfredo sauce: I simply paired this homemade Brown Butter Pumpkin Alfredo Sauce with fettuccine, but it would also be amazing served over gnocchi or cheese ravioli. Not a big fan of pumpkin? Trying swapping out the pumpkin puree in this sauce for pureed butternut squash instead.
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BROWN BUTTER ALFREDO SAUCE RECIPES
Brown Butter Alfredo Sauce Recipes BUTTERNUT SQUASH RAVIOLI WITH SAGE-BROWN BUTTER SAUCE. This is an easy recipe that will amaze your guests with its elegance and complex flavors. The secret is using won-ton wrappers instead of pasta. This raviolis can also be prepared ahead and frozen, which makes it even more versatile! Try experimenting with acorn, …
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ROMA® GNOCCHI WITH BROWN BUTTER ALFREDO
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BROWN BUTTER BUTTERNUT SQUASH FETTUCCINE ALFREDO - TACOMA BOYS
Preheat & Prep. Preheat the oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper. Toss the cubed butternut squash with the avocado oil and a dash of salt and pepper. Arrange the squash in a single layer on the prepared baking sheet. Bake for 25-20 minutes, flipping halfway, or until fork tender.
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From alltypesofbowls.com
20 BEST SAUCE FOR BUTTERNUT SQUASH RAVIOLI - BEST RECIPES ...
Wound up adding carrots while food preparation and afterwards blending every little thing together to include a little bulk. 11. Butternut Squash Ravioli with Brown Butter Sauce. Best Sauce For Butternut Squash Ravioli from Butternut Squash Ravioli with Brown Butter Sauce. Source Image: community.qvc.com. Visit this site for details: community.qvc.com. I used fresh …
From delishcooking101.com
From delishcooking101.com
PASTA WITH BROWN BUTTER ALFREDO SAUCE | RECIPE | RECIPES ...
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