JimCook
Senior Member
- Joined
- Feb 19, 2007
- Messages
- 792
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With almost any dish, the right sauce can take the food to the nextlevel. I have spent a lot of time this year working on sauces for different dishes and while this has ruined many restaurants for me, it has made dinners at home much better. To that end, I have come up with a relatively simple brown butter sauce that works very well for store-bought ravioli (I don't know many people that make their own ravioli) and other pasta. Here's the skinny...
In a small saucepan, add one tablespoon of butter and turn to medium heat. When the butter has melted, add some freshly ground black pepper (I use a couple of twists here and generally more than less, but it's up to your personal preference). Begin to brown the butter, stirring continuously with a fork (put as much of the 'botton' of the fork in contact with the bottom of the pan as possible) or whisk while after the butter has been 'clarified' and starts to brown.
Once the butter is lightly browned, remove from heat and continue to whisk/stir. Add about 1 teaspoon of dried grated Parmesan cheese (Kraft, etc. - just not shredded). The sauce will foam up at this point - continue to stir/whisk until the foam goes down, then take once clove of pressed garlic and add to sauce. At this point, the sauce should be cool enough not to burn the garlic when it is added. If you add the garlic before this point, it will likely turn brown, hard, and bitter. I use a hand-held garlic press (Pampered Chef) for this. Stir/whisk for a little bit more to homogenize and then serve immediately over your pasta/ravioli of choice.
Enjoy,
- Jim
In a small saucepan, add one tablespoon of butter and turn to medium heat. When the butter has melted, add some freshly ground black pepper (I use a couple of twists here and generally more than less, but it's up to your personal preference). Begin to brown the butter, stirring continuously with a fork (put as much of the 'botton' of the fork in contact with the bottom of the pan as possible) or whisk while after the butter has been 'clarified' and starts to brown.
Once the butter is lightly browned, remove from heat and continue to whisk/stir. Add about 1 teaspoon of dried grated Parmesan cheese (Kraft, etc. - just not shredded). The sauce will foam up at this point - continue to stir/whisk until the foam goes down, then take once clove of pressed garlic and add to sauce. At this point, the sauce should be cool enough not to burn the garlic when it is added. If you add the garlic before this point, it will likely turn brown, hard, and bitter. I use a hand-held garlic press (Pampered Chef) for this. Stir/whisk for a little bit more to homogenize and then serve immediately over your pasta/ravioli of choice.
Enjoy,
- Jim
