Dinner in 10: Cheese ravioli with tomato-basil brown butter sauce
20 oz. package of frozen cheese ravioli
16 oz. package grape or cherry tomatoes
7 TBS salted butter
1/2 cup fresh basil, chopped
1/2 tsp minced garlic
fresh mushrooms (optional)
Parmesan or Grana Padano cheese, freshly grated
1. Cook pasta according to package directions; put in large bowl and drizzle with olive oil, gently stirring to coat pasta. (can put in a gallon-sized ziploc storage bag and refrigerated up to three days in advance at this point.)
2. In a large skillet over medium heat, melt the butter. Reduce heat to low, and add tomatoes, and cook for 5-6 minutes until they begin to soften and release their juices. Butter will begin to brown at 6 or 7 minutes, which adds a richer flavor to this simple sauce.
3. Add the garlic, mushrooms (as much as you like) and basil, and season with salt and pepper, to taste. Stir for a minute or two, until the garlic is warmed and fragrant and the basil and mushrooms wilt.
4. Serve the sauce over warm ravioli. (warm gently in microwave on individual plates if you've had your pasta refrigerated).
Serve with a generous sprinkling of grated Parmesan or Grana Padano cheese.
Recipe adapted from a recipe by Lori Lange's The Recipe Girl Cookbook.