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Mushroom Ravioli in Brown Butter

with Sliced Almonds
Ingredients:

1 – 12 oz. pkg. Giovanni Rana Mushroom Ravioli
3 Tbs. sliced almonds
4 Tbs. unsalted butter
1 generous pinch kosher salt
¼ cup Parmigiano Reggiano
2 tsp. fresh parsley, chopped

Toast almonds in a dry pan over medium heat, constantly tossing until fragrant.  Transfer to a cool dish. 

Add butter to pan and melt with a pinch of kosher salt over medium heat until milk solids are browned and foam subsides; remove from heat. 

In the meantime, prepare ravioli according to package instructions.  Immediately add ravioli, cheese, almonds, and parsley to brown butter, constantly tossing pan to coat ravioli in butter.  Plate and finish with more Parmigiano, if desired.

***Alternately, try this recipe with Giovanni Rana Spinaci e Ricotta Ravioli.