Tag Archives: browned butter

Ravioli with Spicy Browned Butter and Sage Sauce

Costco’s sampling program is brilliant. Meet the 10 pounds of tilapia in my freezer, the giant box of frozen “pizza bites” and a 3-pound bag of spinach and ricotta ravioli that everybody in our house considers the D-list dinner.

This post is about how to make the best out of frozen ravioli. I’ve boiled it and then topped it with cheese, dredged it in bread crumbs and fried it, and now I’ve topped it with a spicy sage brown-butter sauce. This sauce is nutty and warm and a great twist for ravioli, tortilini and gnocci.

Sage is usually too strong for my taste, but the plant growing in our garden somehow isn’t as potent as that you buy in the store – even though the leaves are twice as big. Grant has also declared that he “loves” sage, so I always know a recipe will be a winner if I mention that sage was involved.

I adjusted this for two people and majorly reduced the salt – Giada’s original recipe must have fed a crowd because I found 1 1/2 tsp salt to be almost dish-ruining.

Ravioli with Spicy Browned Butter and Sage Sauce

Ingredients (serves 2):

  • 16-18 large ravioli
  • 1/4 c. unsalted butter
  • 2 T chopped fresh sage
  • 1/2 tsp paprika
  • 3/4 tsp red pepper flakes
  • 1/2 tsp kosher salt
  • Parm-Reg cheese, or Romano

In large pot, boil ravioli in salted water until they float to the top – 5-7 min.

Meanwhile, melt butter in small saucepan and add sage, paprika and pepper flakes. Simmer until butter starts to turn brown – 2-3 min. Remove from heat and stir in salt.

To serve, drain ravioli and divide onto plates. Drizzle with browned butter sauce and top with extra fresh sage, if you have it, and shredded cheese.

There’s something really cool going on with the heat of the paprika and red pepper mixed with the sweetness of the butter and piney sage flavor moving through.

Tastes good with a cool glass of wine or a frosty beer, I must say.

Enjoy, friends! xoxo

Monkey Bread with Browned Butter and Cream Cheese Glaze

Monkey bread is like a bunch of little cinnamon rolls held together by a caramelized sugar coating. Individual balls of yeast dough are dipped in browned butter, then rolled in cinnamon and brown sugar and dropped into a beautiful Bundt pan. That’s right, I’m on Bundt pans again.

I chose a Smitten Kitchen monkey bread recipe and used my beautiful copper Bundt pan for it.

Adapted from Smitten Kitchen and Cooks Illustrated…

Monkey Bread with Browned Butter and Cream-Cheese Glaze

Ingredients:

Dough
4 tablespoons (1/2 stick or 2 ounces) unsalted butter, divided (2 tablespoons softened, 2 tablespoons melted)
1 cup milk, warm (around 110 degrees) – to me this is HOT!
1/3 cup water, warm (also around 110 degrees)
1/4 cup granulated sugar
1 package or 2 1/4 teaspoons rapid rise, instant or bread machine yeast
3 1/4 cups all-purpose flour, plus extra for work surface
2 teaspoons table salt

Brown Sugar Coating
1 cup packed brown sugar
2 teaspoons ground cinnamon
8 tablespoons unsalted butter (1 stick or 4 ounces), melted

Cream Cheese Glaze
3 ounces cream cheese, softened
3 tablespoons powdered sugar, plus extra if needed
2 tablespoons milk, plus extra if needed
1/4 teaspoon vanilla extract

Get oven and pan ready: Adjust oven rack to medium-low position and heat oven to 200°F. When oven reaches 200, turn it off. Butter Bundt pan with 2 tablespoons softened butter. Set aside.

Make dough: In large measuring cup, mix together milk, water, melted butter, sugar, and yeast. Let sit until foaming, about 10 min.

Mix flour and salt in standing mixer fitted with dough hook. Turn machine to low and slowly add milk mixture. After dough comes together, increase speed to medium and mix until dough is shiny and smooth, 6 to 7 minutes. Turn dough onto lightly floured counter and knead briefly to form smooth, round ball.

Coat large bowl with nonstick cooking spray or a tablespoon of neutral oil. Place dough in bowl and coat surface of dough with more cooking spray or oil. Cover bowl with plastic wrap and place in warm oven until dough doubles in size, 50 to 60 minutes.

Make brown sugar coating: Melt butter in small saucepan over medium, until browned and nutty-smelling, about 7-10 min. Place melted butter in one bowl. Mix brown sugar and cinnamon in a second one.

Form the bread: Flip dough out onto floured surface and gently pat into an 8-inch square. Using a bench scraper or knife, cut dough into 64 pieces (8 strips cut into 8 pieces each).

Roll each piece of dough into ball. Working one at a time, use fork to dip balls in melted butter, allowing excess butter to drip back into bowl. Roll in brown sugar mixture, then layer balls in Bundt pan, staggering seams where dough balls meet as you build layers.

Cover Bundt pan tightly with plastic wrap and place in turned-off oven until dough balls are puffy and have risen 1 to 2 inches from top of pan, 50 to 70 minutes.

Bake bread: Remove pan from oven and heat oven to 350°F. Unwrap pan and bake until top is deep brown, 30 to 35 minutes. Cool in pan for 5 minutes (no longer, or you’ll have trouble getting it out) then turn out on platter and allow to cool slightly, about 10 minutes.

Make glaze: Beat cream cheese with powdered sugar until smooth and light. Add milk and vanilla. Adjust with more powdered sugar or milk to get desired consistency.

Drizzle the glaze over warm monkey bread, letting it run over top and sides of bread. Serve warm.

This is best served warm, so if having leftovers, heat in microwave for 10-15 seconds. Finger-lickin’ good.

Enjoy, friends! xoxo

Sweet potato ravioli

One evening at the office, I quietly ate leftovers at my desk while finishing up some projects. Not five minutes later, I heard my boss yell from her office, “What smells so good?” and then the girls on the other side of the cube echoed her question.

“It’s just me and my sweet-potato ravioli with browned butter and sage sauce!”

One thing lead to another and I was soon promising to post the recipe for everyone.

I first ate this at the Pretentious Thanksgiving party. I normally hate sweet potatoes, but they are soooo good wrapped inside wanton wrappers and then drizzled with a sauce of nutty butter, earthy sage, a pinch of pepper flakes, pine nuts and fried shallots. What can’t be good with that combination of flavors? One thing everybody says is that the red pepper flakes add a nice balance to the sweetness of the sweet potato, so don’t leave those out. Also, fried shallots and toasted pine nuts are good on about anything.

Every time I make these, they take a bit of a struggle. I recommend making the ravioli the day before and then freezing them. Drop the frozen bundles into boiling water as you would any ravioli and lightly boil until done. Other than that, the sauce and fried shallots are easy.

Also, the ravioli stick together easily, so don’t cry if they tear. It will still taste wonderful. And don’t crowd the boiling water with them or they will most certainly seal together.

Taken from Epicurious, here it is:

Sweet potato ravioli with a browned-butter and sage sauce:

Ravioli

  • 2 1-pound red-skinned sweet potatoes (yams)
  • 2 tablespoons (packed) golden brown sugar
  • 2 tablespoons (1/4 stick) butter, room temperature
  • 1 12-ounce package wonton wrappers
  • 1 large egg, beaten to blend

Fried shallots and sauce

  • 1 cup vegetable oil
  • 4 large shallots, cut crosswise into thin rounds, separated into rings
  • 6 tablespoons (3/4 stick) butter
  • 8 large fresh sage leaves, thinly sliced
  • 1/2 teaspoon dried crushed red pepper
  • 1/3 cup pine nuts, toasted

For ravioli:
Preheat oven to 400°F. Place foil on a rimmed baking sheet. Cut sweet potatoes in half lengthwise; place cut side down on baking sheet. Roast until tender, about 35 minutes; cool. Scoop potato pulp out of skins into small bowl. Spoon 11/3 cups pulp into medium bowl. (Reserve any remaining potato pulp for another use.) Add sugar and butter; mash well. Season filling with salt and pepper.

Line large baking sheet with parchment paper. Place wonton wrappers on work surface. Using pastry brush, brush wrappers with beaten egg. Place 1/2 tablespoon sweet-potato filling in center of each. Fold each wrapper diagonally over filling, forming triangle. Seal edges. Transfer to parchment-lined baking sheet. Let stand at room temperature while preparing fried shallots and sauce. (Can be made up to 5 days ahead. Freeze, then cover and keep frozen. Do not thaw before cooking.)

For fried shallots and sauce:
Heat vegetable oil in heavy small saucepan over medium-high heat. Working in 2 batches, fry shallots until crisp and dark brown, about 2 minutes. Using slotted spoon, transfer shallots to paper-towel-lined plate to drain. Cook butter in large pot over medium heat until beginning to brown, about 3 minutes. Remove from heat. Add sage and red pepper.

Meanwhile, working in batches, cook ravioli in pot of boiling salted water until tender, about 3 minutes. Drain well. Add ravioli to pot with butter sauce; toss to coat. Transfer to plates, drizzling any sauce from pot over ravioli. Top with fried shallots and pine nuts; serve immediately.

Enjoy, friends! xoxo

Sage & browned-butter pumpkin bread

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Pumpkin recipe challenge #7! I apologize for being so behind on posting lately, but I promise to do a better job this week…

Martha Stewart Magazine describes this recipe as such: “Fall’s classic flavor combinations come together beautifully in these little loaves.”

Indeed, Martha. Truth is, I don’t have eight small bread tins. Instead, I have one big one, which just took a little longer to bake. Other than that, and the fact that I strained the sage-browned-butter mixture, I didn’t change the recipe at all. True to her description, the subtle sage flavor is a nice balance to the sweetness of the pumpkin bread. And the browned butter gives it a nuttiness that is lovely.

Ingredients:

6 oz. unsalted butter

1/4 c. sage leaves, sliced

1 2/3 c. flour

2 tsp baking powder

1/2 tsp cinnamon

1/4 tsp fresh nutmeg

1/8 tsp cloves

1 tsp salt

1 c. canned pumpkin

1 c. brown sugar

2 large eggs.

Oven at 350. Butter and flour your loaf pan.

Melt butter in saucepan over medium-low. Add sage and cook about 8 min., until butter is browned. Strain into a bowl and set aside.

Whisk together flour, baking powder, cinnamon, nutmeg, cloves and salt.

In another bowl, whisk pumpkin, sugar, eggs and browned butter. Add flour mixture until incorporated. Pour into pan and smooth the top.

Bake about 55 minutes, until tester comes out clean. Cool on wire rack for 15 min., then take out of pan to cool completely.

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This is good with your coffee in the morning or with a dollop of whipped cream after dinner. We are big quick-bread fans in this house, and Jesse likes to buy the pumpkin bread at Krankie’s. I think he’ll now just bug me to make it every time he gets a hankering.

Yum! Enjoy, friends. xoxo