What We Ate: Roasted Vegetable Ravioli in Brown Butter Tarragon-Sage Sauce
Probably one of my all-time favorite meals. I will fess up right now & tell you that I do not make the ravioli. (Who’s got the time for that with 2 toddlers?!!) A local shoppe carries some really good, fresh ravioli. This time we chose the roasted vegetable type. Mmm, mmm good! We picked up an in-season squash & zucchini (why it’s important to eat fresh, local, in-season foods) & I sauteed them with sliced onions in a little olive oil, salt & pepper. Then I added a tad of dark brown sugar to caramelize them a bit 🙂 YUMMO! The ravioli was drizzled with a brown butter tarragon-sage sauce…couldn’t be easier. Melt about 1/2 a stick of butter (for a family of 4) with about 1/2 tsp. each of crushed sage & tarragon. If you’re using fresh herbs, you can use a little more. (I am considering an herb garden this year, do you think I’ll have enough time to tend to it?!!) Let the butter melt over medium heat & bubble/sizzle. Once the bubbling subsides, the butter will begin to turn brown. Take it off the heat & drizzle it over the ravioli. So so SO good! I also made a salad with lots of different fresh & local veggies, threw in some walnuts & dried cranberries then tossed it in my own dressing. I won’t share that recipe quite yet 😉 Top it off with a delicious Sam Adams Blackberry Witbier & this meal was a 10!
Lots of great flavors. This is one of our more indulgent meals. A little heavy in oils & fats, though they are all good oils & fats so it can still be catergorized as guilt-free.
The kids love the raviolis. At one meal, our then one-and-a-half year-old ate 10 of them! And we let her 🙂
Ok, it’s your turn now! What delish dish did you divulge in this week?!