Browned Butter Ravioli with Blanched Broccoli

Browned Butter Ravioli with Broccoli

  • Servings: 2
  • Difficulty: easy-medium
  • Print


Ingredients

  • 500g ravioli
  • 2 garlic cloves, chopped fine
  • 1/4 cup butter
  • dash of tarragon
  • salt and fresh ground pepper, to taste
  • 1/4 cup chicken broth
  • 1/2 cup pasta water
  • 1/4 cup toasted pecans, chopped
  • 2 Tbsps parmesan, grated
  • 3 cups broccoli florets

Directions


Set a pot of heavily salted water to boiling. Cook the ravioli according to instructions. At the same time, place the butter in a large pan. Allow to melt and heat until it starts to foam. Add the garlic and cook until butter and garlic has started to brown. Add the broth and allow to cook down. Just before the ravioli is done cooking, add 1/2 cup of the pasta water to the pan, allow to reduce. Transfer the ravioli from the water to the pan. Cook until the liquid is completely reduced and the ravioli just starts to brown in the pan. While the ravioli is cooking, place the broccoli in the pasta water and blanch until just cooked. Remove everything from the stove, sprinkle the toasted pecans and the parmesan cheese over the ravioli. Serve.

And now for the details…

Here we are at day 11 of 14 of the daily post during my personal quarantine challenge. Today’s post is fairly simple, and will rely heavily on another’s production. In this case… I am relying on the fabulous production of Let’s Pasta. It seemed only appropriate that I go with an Alberta producer. We are probably going to be relying heavily on items produced closer to home in the next little while, so I used pasta obtained from a local company, and paired it with a beer that is also locally obtained, from the Establishment. In this case, the pairing I chose was with the Sky Rocket, version V. It was the perfect pairing with this brown butter sauced Lobster, Shrimp & Lemon ravioli from Let’s Pasta. The richness and potency of flavour of the pasta and sauce paired beautifully with the citrusy, fresh, and slightly bitter flavour of the NEIPA.

Let’s get to cooking, shall we? I may or may not strongly suggest the influence of the beer while you are cooking *raised eyebrows*

We start everything off by boiling a pot of water. This water is going to be for your pasta. While that pot is starting to boil, heat the butter in a large pan.

Heat the butter until it starts to foam. What does this mean exactly? Hopefully the next photo will help bring some clarity to what the butter looks like as it foams.

Now I jumped the gun just a little bit here; I added by garlic a little early. Wait until your butter starts to foam, then add your garlic. Next, cook the garlic and butter until they brown. Add the dash of tarragon. As soon as the butter and garlic brown, add the broth, and 1/2 cup of the pasta water, and allow this liquid to boil down to at least half.

Next, add the pasta to the pan. Use a wire strainer to pull the ravioli out of the water and drain before placing in the pan. Then, stir the pasta into the sauce until coated well, and cook down until almost no liquid remains and the ravioli starts to brown slightly.

Add he broccoli to the already simmering pasta water in order to blanch/steam the broccoli.

Sprinkle the chopped, toasted pecans over the pasta, as well as the shredded parmesan cheese.

Finally, plate the pasta and the broccoli, serve with the deliciously paired SRV 🙂

Happy eating.

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