Asparagus Gruyere Ravioli with Brown Butter
This shelf holds one dinner: a package of ravioli filled with asparagus, ricotta, and gruyere. Brown butter and sage bring out the cheese and vegetables; a quick sauce for a tired weeknight.
About 210 calories a serving, 1 g protein, 2 g carbohydrate, 23 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.
To buy
- 4 leaves fresh sage
From your shelf
- 1 package asparagus gruyere ravioli
Staples
- 4 tablespoons [56 g] butter
- to taste salt
- to taste pepper
- Bring a large pot of salted water to a rolling boil. While it heats, place 4 tablespoons of butter in a light-bottomed skillet over medium heat; it will melt, foam, and turn brown and nutty in about 4 minutes, at which point you should hear it smell like hazelnuts and see dark specks on the pan. Add 4 fresh sage leaves and turn off the heat.
- When the water reaches a boil, drop in the entire package of ravioli and stir gently to keep them from sticking. They will float to the surface when done, about 3 to 4 minutes; that is your cue to fish them out with a slotted spoon into the skillet with the brown butter.
- Toss the ravioli gently with the brown butter and sage, coating them well. Divide between two warm bowls, season with salt and pepper, and serve at once.
Note Swap the sage for fresh thyme if that is what you have. Leftovers keep in the fridge for one day and can be warmed gently in a low oven. Serve with a green salad dressed in lemon and oil, or a loaf of bread to finish the butter from the pan.
On the label
DURUM WHEAT FLOUR, RICOTTA CHEESE PASTEURIZED WHOLE MILK, VINEGAR, SALT), EGGS, BREAD CRUMBS (WHEAT FLOUR, SUGAR, YEAST, SALT, EXPELLER PRESSED CANOLA OIL, ASPARAGUS, WATER, MOZZARELLA CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES, POWDERED CELLULOSE), ROASTED RED BELL PEPPER PUREE, GRUYERE CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), ROMANO CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES, POWDERED CELLULOSE), SEA SALT, CHEDDAR CHEESE PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), GARLIC, PAPRIKA, BLACK PEPPER.
Archer Farms, pasta by shape & type, serving 95 GRM, package 9 oz/255 g. Ingredients as printed on the label.
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Cooks as asparagus, ravioli. Half of it left? Use up the asparagus.