Nothing is more romantic than homemade pasta (especially when it is shaped like a heart) and brown butter. Okay well freshly made pasta is one of the top 5 days to my heart.
This meal is satisfying, delicious, and really shows your loved ones how much you truly appreciate them.
Homemade pasta is a bit of work, but it is work every bite.
The creamy rich filling pairs so beautifully to a delicate homemade pasta and the deliciousness of brown butter. Need I say more.
Yields 4 servings
1 batch of Red Pepper & Goat Cheese filled ravioli (recipe below)
3-4 tablespoons unsalted butter (I used President butter) - this is a wonderful French butter!
1 tablespoon fresh sage - minced
A pinch of salt and pepper
Fresh Basil -chiffonade
Heat a large pot of water, once the water begins to boil, add a lot of sea salt.
Meanwhile in a large skillet pan over medium heat, add the butter (about 2 1/2 to 3 tablespoons).
Allow the butter to melt, then add the sage, season with a pinch of salt and pepper.
Bring this to a light simmer, be vigilant of the butter because it can burn.
Once the color becomes golden, remove it from the heat, Add another 1/2 to 1 tablespoon of butter, stir.
You really want to make sure that your pasta water is very well seasoned.
Add the pasta and allow this to boil for 2-4 minutes, until the pasta is al dente.
Place the sauce pan back on low heat, warm the sauce.
Once the pasta is cooked, add the ravioli to the brown butter sauce and 2-4 tablespoons of pasta water.
Adding the pasta water to your sauce will help to season the sauce and bring the sauce together.
Gently coat the ravioli with the sauce.
A key to serving pasta is to warm your plates, this will help to keep the pasta warm while you eat it.
Serve the pasta, garnish with basil and freshly grated Parmesan cheese.