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RAVIOLI WITH SAGE BROWN BUTTER SAUCE, SPINACH, AND CASHEWS

This is a recipe for when you are on the run. Pick up a package of ravioli on the way home and you’ll likely have the rest you need in your fridge. In 20 to 25 minutes, most of that getting the water up to boil, you are done.

Dried sage is fine, but fresh minced sage leaves are even better!

RAVIOLI WITH SAGE BROWN BUTTER SAUCE, SPINACH, AND CASHEWS

Serves: 2
Cooking Time: <25 minutes

Ingredients

  • 9 oz. package of "fresh" ravioli
  • 1 tbsp of minced garlic
  • 1/4 cup chopped cashews (not raw)
  • 4 Tbsp butter
  • 3 diced leaves of fresh sage or 1/2 tsp dried sage
  • 1/2 cup baby spinach and/or broccolini/shaved sweet potato - use what you have.
  • salt and pepper to taste
  • 2 Tbsp grated Parmesan

Instructions

1

Set a pot on the stove to high heat. Once it is boiling follow package directions for cooking ravioli. Drain ravioli once cooked, then set aside

2

If you are using and veggies beyond the spinach, pre-cook them just a bit, as there will be very little cooking time with the butter and other ingredients.

3

While waiting for the pot to boil, gather all ingredients. Set your electric skillet or stove top skillet to medium heat. Add butter, then garlic, cashews, and sage and saute until the butter starts to turn darker. Add the spinach along with a few tablespoons of water.

4

Once the spinach is wilted, add all ingredients except the cheese to the original water pot and mix together. Once done, transfer to a serving platter. Sprinkle cheese over the top, sprinkle a bit of pepper and salt over that, and serve.

Notes

This is a page about cooking with gizmos. And you can use a crepe griddle as I did, or not. I used it since I wanted to pre-cook the veggies a bit.

Let the garlic, nuts and spices get to the point that they are browning right along with the butter.
Briefly cook the veggies, turning off the skillet as you add them. Keep stirring so nothing burns.
Meanwhile, pasta cooks for about 5 minutes. Then, add the ravioli to the fry pan, coating the ravioli in the butter/veggie/spice mixture. Turn the skillet briefly if you’d like the ravioli lightly browned.
Serve with a salad and sprinkle cheese over the ravioli/veggies. This was delicious.

Gizmos Used:

Nonstick 12” Electric Griddle – Pancake Maker, Batter Spreader, Wooden Spatula – Crepe Pan for Roti, Tortilla, Blintzes – Portable, Compact, Easy Clean – I use this thing almost every day. I rarely used a pan anymore.

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