Imagine transforming a simple package of ravioli into a restaurant-worthy masterpiece that will have your dinner guests swooning! This Browned Butter Mushroom Ravioli is not just a meal; it's a culinary adventure that combines the rich, nutty flavor of browned butter, the earthy depth of sautéed mushrooms, and the delicate crunch of toasted pine nuts. In just 40 minutes, you'll create a dish that looks like it took hours of preparation, proving that gourmet cooking can be both simple and spectacular.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 package ravioli
- 1 cup mushrooms, sliced
- 1 cup spinach
- 1/4 cup pine nuts
- 1/2 cup unsalted butter
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 1 package of ravioli, 1 cup of sliced mushrooms, 1 cup of spinach, 1/4 cup of pine nuts, and 1/2 cup of unsalted butter. Ensure you have salt and pepper ready for seasoning.
- In a large pot, bring salted water to a boil over high heat. Once boiling, carefully add the ravioli and cook according to the package instructions until they are al dente. This usually takes about 3-5 minutes. Stir occasionally to prevent them from sticking together.
- While the ravioli is cooking, heat a large skillet over medium heat. Add the pine nuts and toast them for about 3-4 minutes, stirring frequently, until they are golden brown and fragrant. Be careful not to burn them. Once toasted, remove the pine nuts from the skillet and set aside.
- In the same skillet, add the unsalted butter. Allow it to melt over medium heat. Continue to cook the butter, stirring frequently, until it turns a golden brown color and develops a nutty aroma. This should take about 5-7 minutes. Keep an eye on it to prevent burning.
- Once the butter is browned, add the sliced mushrooms to the skillet. Sauté the mushrooms for about 5 minutes, or until they are tender and have released their moisture. Season with salt and pepper to taste.
- Next, add the spinach to the skillet with the mushrooms. Cook for an additional 2-3 minutes until the spinach is wilted and tender. Stir well to combine all the ingredients.
- Once the ravioli is cooked, carefully drain it in a colander, reserving a small cup of the pasta cooking water. Add the drained ravioli to the skillet with the browned butter, mushrooms, and spinach.
- Toss the ravioli gently in the skillet, adding a splash of the reserved pasta cooking water if needed to help coat the ravioli with the sauce. Adjust the seasoning with additional salt and pepper if desired.
- Finally, sprinkle the toasted pine nuts over the top of the ravioli and give it a gentle toss to incorporate them. Remove the skillet from heat.
- Serve the Browned Butter Mushroom Ravioli hot, garnished with extra pine nuts if desired. Enjoy your delicious Italian-inspired meal!
Tips
- Butter Browning Technique: The key to this recipe is perfectly browned butter. Watch it carefully and stir frequently to achieve that golden-brown color without burning.
- Toasting Pine Nuts: Toast pine nuts separately and watch them like a hawk! They can go from perfectly golden to burnt in seconds.
- Pasta Water Magic: Always reserve a little pasta cooking water. Its starchy goodness helps create a silky sauce that clings perfectly to the ravioli.
- Fresh is Best: While this recipe works with packaged ravioli, using fresh ravioli can elevate the dish even further.
- Seasoning Secret: Add salt and pepper gradually, tasting as you go to achieve the perfect flavor balance.Pro Tip: For an extra touch of elegance, garnish with fresh herbs like basil or parsley just before serving to add a pop of color and fresh flavor!
Nutrition Facts
Calories: 550kcal
Carbohydrates: 45g
Protein: 15g
Fat: 38g
Saturated Fat: 22g
Cholesterol: 110mg
