default dinner: brown butter sage ravioli
This Butter & Sage Ravioli certainly qualifies as a default dinner: it is easy, quick, mindless AND delicious. It is perfect for a weaknight meal (weak as in: out of time/energy/ideas to figure out ‘what’s for dinner?’).
And I say ‘weak’ lightly; by no means am I suggesting you are not an iron chef. It is simply an acknowledgment that midweek meals have a reputation for being an afterthought, or may even feel like just one more requirement in the middle of our harried routines. When not imitating iron chef on weekends, as I am sure you all do, have your list of default dinners—brilliantly easy midweek meals—on the ready:
Butter & Sage Ravioli
5 T Butter
12 or so Sage leaves, whole
10 oz. Ravioli, cooked
(optional): Parmesan for dusting
Place butter in skillet on medium; when foam subsides—and before butter is brown—add sage leaves. Cook for under a minute, flipping leaves once. Pour over ravioli and serve.
Tags: Default Dinners
Comments
That looks heavenly! Hey, I’m the queen of FAST food (well, cooking fast, you know?). This sounds easy and delicious!
You know, the first time I ever had this dish was in downtown Sacramento when I met Sher from What Did You Eat. It was sooo incredibly good that anytime I’ve seen it on a menu since I just stop right there and order it. It has such good memories for me. Thanks for the recipe–can’t wait to make it on my own.
I think that’s why my husband and I have pizza so much! That and anything with chicken tenders (I typically cut them off when preparing chicken breasts for my clients and if I can’t use them in another recipe, I take them home). Your “default dinner” is my “whatcha got” meal.
Funny how default dinner can be better than the ones we slave over. That looks wonderful!
It’s a good default to have!
I’m with Peabody…not a bad default.
Looks delicious!!
I love this! Simple and easy. The sage is perfect, but I have pots of basil…
Funny - I just looked up recipes for this last week and made it with butternut squash-filled ravioli. Heavenly! My son loved it, too! Love your postings! I’m a foodie and anjoy witty writing. Think I’ll subscribe!
Jennifer: try it and see!
Glenna: You met Sher?! How great! I hope it bring the memories home:).
Ovens to Betsey: I like “whatcha got.” I call it ‘weaknight meals’ and ‘mensa meals’ too. Fun to try and name ’standbys’…
Sher: and it feels a bit like cheating, yet not:).
Peabody: especially when you forget about it for a while, then happily remember!
Kirsten: thanks!
Sandi: Mmmmm, basil. Lots of frozen pesto? My son loves basil on sandwiches instead of lettuce:).
Mooksma: you are too kind! I will try it wiht the butternut ravioli! Yum.
OK - THIS IS GOING TO SOUND CRAZY
but you have to trust me on this
i also make this recipe on occasion
the secret to making it a total wow is this:
get a very high quality dark chocolate - at least 70% and with a very fine microplane grater just dust some of the chocolate on top… i know i know - but it’s really seriously amazing. enjoy it!
one last thing if i may…
i also suggest that you buy the pumpkin ravioli’s - or are they butternut squash? well either way… i’ve never tried it with anything but those for this particular recipe… and don’t forget the chocolate dusting…
Ha! I am making this now! Its going to be freaking amazing.
Claudia: oooooooh, that is a must try! Any excuse to mix in dark chocolate and my microplaner in one whirlwind event! OH I usually just use the cheese or ricotta filled, but have tried it with many varieties; tis the season!
Sarah: LOL!
[...] This is not a picture of our ravioli…I found this yummy picture here…it’s the work of Janelle at Talk of Tomoatoes. [...]