in the kitchen, new
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in the kitchen // a little brown butter

Growing up, I was a butter and noodle kind of girl. Forget the sauce, I just wanted butter. Fast-forward about 30 years, and I still love the simplicity of a butter sauce. Only this time I am stepping it up a notch and taking butter to a new toasty, nutty, all grown up kind of level. All you need is a package of ravioli (I always have a couple different types in the freezer), some butter, a little cheese, and you are in business. Keep this one on deck for last minute dinner guests or if you are like me, a cozy dinner alone watching House of Cards (obsessed!).
What you need:
         1/2 cup butter
2 sprigs of rosemary
ground black pepper
2 tablespoons grated or shredded Pecorino Romano and/or Parmesan cheese
In a medium saucepan melt butter over medium heat. 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 ravioli. Sprinkle with cheese and a little more rosemary to garnish.

Leftovers? Store in the fridge and pan fry the ravioli in the butter sauce until light brown and a little crispy.

recipe adapted from


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