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Browned Butter Ravioli with Broccoli

A complete and easy dinner that comes together quickly!
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Course Main Course
Servings 2 people

Ingredients
  

  • 500 g ravioli
  • 2 garlic cloves (peeled and minced)
  • 1/4 cup butter
  • 1 dash tarragon
  • salt and pepper (to taste)
  • 1/4 cup chicken broth
  • 1/2 cup pasta water
  • 1/4 cup pecan pieces (toasted)
  • 2 Tbsps parmesan cheese (grated)
  • 3 cups broccoli florets

Instructions
 

  • 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.
  • Using a slotted spoon, 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.
Keyword Broccoli, Butter, Dinner, Pasta