Homemade Five Cheese Ravioli With Garlic Brown Butter Food

CHEESE RAVIOLI WITH BROWN BUTTER AND SAGE

Steps:

• Bring a large pot of salted water to a boil; add ravioli, and cook until al dente, according to package instructions. Drain, and divide among 4 plates.
• In a medium skillet, heat butter over medium. When it starts to foam, add sage. Continue to cook until butter is golden brown and sage is slightly crisp, 1 to 2 minutes; season with salt. Drizzle ravioli with brown butter and sage; serve.

RAVIOLI WITH BALSAMIC BROWN BUTTER

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook 4 to 5 minutes, until tender but still firm to the bite, stirring occasionally. Drain ravioli onto a large serving platter.
• Meanwhile, in a medium saucepan cook the butter over medium heat, stirring occasionally. When the foam subsides, and the butter begins to turn a golden brown, about 3 minutes, turn off the heat. Let cool for about 1 minute. Stir in the balsamic vinegar, salt, and pepper.
• Transfer the ravioli to the pan saucepan with the balsamic brown butter. Sprinkle walnuts and Parmesan over the top. Serve immediately.

RAVIOLI WITH PARMESAN GARLIC BUTTER

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt. Drain, reserving 1/2 cup pasta water.
• Melt butter in large skillet on medium-high heat. Add sage, lemon juice, pasta and reserved pasta water; stir to coat pasta. Cook 2 to 3 min. or until heated through.
• Sprinkle with cheese before serving.

5-CHEESE RAVIOLI MARINARA

Steps:

• Cook ravioli according to package directions. Meanwhile, in a large skillet, combine zucchini and marinara sauce; bring to a boil. Reduce heat; simmer, uncovered. 7-9 minutes or until zucchini is crisp-tender, stirring occasionally., Drain ravioli; add to zucchini mixture. Heat through, stirring gently to combine. Top with cheese.