This easy recipe for ravioli with brown butter and sage is a great way to use those fresh summer herbs in a delicious pasta dinner. So grab the best ravioli you can find and a handful of sweet-smelling sage and let’s make it!
I love lasagna, but let’s all admit that sometimes we just don’t have the energy. The noodles, the layering, getting the right proportion of ricotta to mozzarella so that it is neither too dry nor too soupy…it’s exhausting, I tell you! But I do love it. And then one day when we were having some fabulous ravioli for dinner (more on that later!) it occurred to me. Pasta. Ricotta. Sauce. All that I needed was the mozzarella and a square pan, and I could be on my way to lasagna heaven via a ridiculously easy short cut. And that short cut is named Ravioli Lasagna!
Well, we made it to the other side of almost all the holidays (I know, I know, New Year’s Eve)…are we tired yet? Happily, merrily, deliciously tired? Are we wishing that somehow dinner would magically cook itself, and that it would be full of warm, tomatoey, cheesy goodness? Well, you DO have to get out the slow cooker and you DO have to put a few things in it, but aside from that, this slow cooker tomato ravioli soup is your post-holiday wish come true!
I don’t know about you guys, but here in the Northeastern United States we have been on a roller coaster polar vortex thing for as long as I can remember. Which means that most days we wake up and the thermometer is in single digits. Sometimes with a minus sign in front of them. And if there isn’t a minus sign in front of whatever temperature it is, the wind chill makes sure it feels like minus sign weather. And to my friends in the Midwest, that probably sounds like summertime because it is even colder there! So in the face of a polar vortex (or an Arctic vortex – they seem to be interchangeable terms for “it is DANG COLD!!”) I pulled out my secret weapon. Ravioli soup.
I am usually helpless in the face of shrimp scampi on a restaurant menu. Tender shrimp, spicy garlic, sparkling lemon, all whisked together with a lovely amount of melted butter – what’s not to love? And usually shrimp scampi comes served with a mound of pasta…which got me to thinking. What if I made shrimpRead More & Get the Recipe
So…what is agnolotti, you may be asking? (Or you may not. You, unlike me, might already be totally best friends with agnolotti. But just in case…..) Agnolotti is like a very close cousin of ravioli…a delicious pillow of pasta filled with all kinds of wonderful things…cheese, meat, or in the case of those agnolotti upRead More & Get the Recipe