Brown Butter Alfredo Baked Ravioli
Description
Once in awhile, you just shouldn't look at calories in a meal. You just need to make something decadent and delicious. This pasta dish is that dish. It's ready in less than 30 minutes. Serve it with a simple side salad and a vegetable, if desired.
Ingredients
1/2 c. salted butter
1 c. heavy cream
1 1/2 c. freshly grated Parmesan cheese
salt and freshly ground black pepper, to taste
20 oz. fresh four cheese ravioli, from the refrigerator section
Directions
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Bring a large pot of well salted water to boil. Cook ravioli according to package directions. Add fresh ravioli to boiling water; cook according to package directions, around 3 minutes or so. Drain completely.
While ravioli is cooking, melt butter in a heavy bottomed deep skillet over medium heat. Swirl skillet occasionally to brown the milk solids in the butter. Once the butter starts to turn a medium brown color, turn heat to low; immediately pour in the cream. (Once it starts foaming, you should be getting close. The butter should get brown speckles in it and it should smell nutty.) The pan will sizzle, but it will subside while stirring. Sprinkle in Parmesan cheese; continue stirring until cheese is completely melted and sauce is smooth. Season with salt and pepper, to taste.
Preheat oven to broil.
Place cooked ravioli into a buttered casserole dish. Pour the Alfredo sauce over the top of the hot ravioli; stir gently to coat all ravioli with the sauce. Place under the broiler to brown. Remove from oven.
Serve immediately.
4 servings.
*If needing to keep this warm, cover it with aluminum foil after the top has browned and place in an oven heated to 200 degrees.