Mother's Day weekend is the perfect time to show your mom some love with a delicious dish she'll never forget.  But what to make? Don't worry, I've got you covered with the most mouthwatering meal that's both elegant and easy.  Ravioli and Brown Butter Sage Sauce looks and sounds like a little more than the everyday chef can master but honestly, it's one of the simplest dishes I've made with an incredible flavor payout.    I mean, brown butter alone makes everything golden, right?  The original recipe was done with butternut squash pasta but I've found the cheese filled version to be a scrumptious replacement as well.  All you need are a few kitchen staples that you likely already have on hand.  A few quick steps later, voila! You have a new go-to that everyone will ask for again and again.   Hello family favorite!


RAVIOLI AND BROWN BUTTER SAGE SAUCE

Serves 4–6

Ingredients:

  • 2 (9-oz) packages ravioli, cooked according to package directions

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  • 1/4 cup butter

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  • 1 cup heavy cream

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  • 1 Tbsp chopped fresh sage or 1/4 tsp dried

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  • 1/4 cup grated Parmesan cheese

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  • 1/2 tsp salt

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  • 1/4 tsp black pepper

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  • 1 Tbsp chopped fresh parsley

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  • 1/2 cup chopped walnuts or pinoli, toasted


 Directions:

Melt the butter in a large skillet heated on medium heat. Continue to cook the butter until it turns golden-brown in color, about 5–8 minutes.  

Add the cream and sage and let simmer for about a minute. Add in parmesan cheese, salt, pepper, and parsley. Simmer for another minute, add precooked raviolis and let heat for a minute or two.

Plate and sprinkle with deliciously toasted nuts.



   Mom will be wishing everyday was Mother's Day!  The best part is that this gem is so simple to make she will want to whip it up for herself anytime!  Add in a sweet glass of prosecco and you'll have made her day.  Pass this recipe along to your husband if you're a mom too and so he can make your day...bon appetit! 


Wishing a blessed and very Happy Mother's Day to all the beautiful mamas out there!!

xx,

~K







*Photo taken by The Organic Kitchen