SAUCE RECIPES
PASTA AND RAVIOLI SAUCE RECIPES
IT'S SIMPLE........THE THINNER THE PASTA, THE THINNER THE SAUCE - THE THICKER THE PASTA, THE THICKER THE SAUCE!
BROWN BUTTER SAUCES
Walnut Brown Butter Sauce
1 stick unsalted butter
1/2 cup roughly chopped walnuts
2 TBSP chopped fresh Italian parsley
2 teaspoons chopped fresh tarragon or ¼ TSP dried
1/4 cup heavy cream
1 teaspoon fresh lemon juice
1/4 cup finely grated Parmesan, plus more for topping if desired
Cook the butter without stirring until it starts to darken to a golden color. Add the nuts and cook until the butter is golden brown and the nuts are fragrant, 30 seconds to 1 minute. Add the herbs, cream, and lemon juice, and stir to combine. Cook for 30 seconds.
Season with salt and pepper. Add pasta or ravioli (with slotted spoon) to the skillet with the butter, swirling to coat. Sprinkle with the Parmesan, spooning the sauce over pasta to melt the cheese.
Easy Brown Butter Sauce
3/4 cup (1 1/2 sticks) butter
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons chopped fresh thyme
Melt butter in heavy large skillet over medium heat. Cook until butter begins to brown, about 4 minutes. Remove from heat. Carefully mix in vinegar and thyme.
Brown Butter-Sage Sauce
8 tablespoons (1 stick) butter
5 sage leaves
1 pound fresh ravioli or pasta.
1/4 cup Parmigiano-Reggiano, grated
In a skillet over medium-high heat, warm the butter and sage. Cook until butter turns golden, being careful not to burn it. Toss with Pasta or Ravioli. Serve with grated Parmigiano.
WITH HELP FROM CLAUDIA AT COOKEATFRET.COM HERE IS THE BEST METHOD FOR BROWNING BUTTER.
Cut up cold butter and set it over moderate heat. When it is all golden liquid, start stirring as the butter begins to simmer. Next, a froth appears on the top; this soon gathers into little clouds, which then dissipate as the milk proteins separate from the fat, cook, and harden into tiny grains that fall to the bottom of the pan. There they’ll sit, turning brown-first pale caramel (beurre noisette), then tea-leaf (beurre noir), and finally, after about ten seconds, black (garbage). I always leave the pan on the stove a few beats beyond rosy caramel to give a deeper flavor to the cookies. Nerves of steel, I say to myself, stirring vigilantly. At the very last second, I take the pan off the stove and set it in cold water.
Walnut Cream Sauce: (Perfect with our goat cheese with Pear Ravioli)
4 tablespoons butter
Handful chopped walnuts
1/2 cup finely dice shallots
1/2 teaspoon finely chopped garlic
1/2 cup white wine
2 cups whipping cream
1/4 cup chopped fresh basil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup freshly grated Asiago or Parmesan
Melt half the butter in large skillet over medium heat. Add walnuts stirring until brown and fragrant - maybe 3 minutes. Remove nuts. Add remaining butter, shallots and garlic. Saute 1 minute. Add wine and cream, and bring to a boil. Cook over medium until liquid thickens and reduces by half. Stir in the basil, salt and pepper. Remove from the heat and keep warm.
Pancetta and Brodo Sauce: (Goat cheese with Pear Ravioli, Gorgonzola Ravioli)
2 cups quality chicken stock
1/4 cup white wine
1 tablespoons butter
Handful rough chopped cooked pancetta cubes
Dash white pepper
Salt to taste
Handful chopped fresh Italian Parsley
Melt butter in skillet over medium heat. Add stock and white wine stirring - maybe 3 minutes. cook 5 minutes more. Add remaining ingredients. Saute 1 minute. Sauce will gradually reduce; cook until desired thickness. Season with salt and pepper. Remove from the heat and keep warm.
