Porcini and Wild Mushroom Ravioli with a Browned Butter and Garlic Sauce

I love pasta, and I really LOVE ravioli. I didn't make the ravioli, but a bunch of sweet Italian gamma's did, and I purchased it from them. Ha ha!

I wanted a quick and simple meal that tasted gourmet, but did not break the bank or the clock. I settled on Porcini and Wild Mushroom Ravioli with a Browned Butter Garlic Sauce.

What you'll need:
  • 1 lb mushroom ravioli. You should be able to get this from a decent market.
  • 1/2 cup butter
  • 1 clove garlic, minced
  • 1/2 tsp Italian seasoning
  • 1/4 tsp fresh ground black pepper
What you'll do:
  • Bring 4 quarts lightly salted water to a boil.
  • Drop in ravioli, and cook until they rise to the top. If they are meat or veggie stuffed, be sure to cook them an additional 4 minutes after rising.
  • Drain and set aside.
  • In a sauce pan, melt butter and garlic together, stirring frequently as the butter begins to brown.
  • Add in the Italian seasoning and black pepper, and stir another minute. 
Toss the ravioli with the browned butter and enjoy! This is so delicious, decadent and EASY!




















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