Browned Butter & Sage Pumpkin Ravioli

433.  It's Autumn and I love when the seasonal options are made available.  Trader Joes never disappoints with a variety of spice, pumpkin and squash flavored items.

The pumpkin ravioli in the fresh refrigerated section was a must have!  

In a large frying pan I melted 1 stick of salted butter and let it bubble away until all the foam disappears and the butter turns a nutty brown color.  All the milk solids drop to the bottom and toast to wonderful buttery bits.  I then placed my fresh sage leaves in the butter and they crisp up rapidly.  Then remove them to a paper towel to use as garnish.  The sage flavors the browned butter.

On the side I have water boiling and add the fresh Pumpkin Ravioli.  It is so brightly colored yellow on one side and orange on the other filled with pumpkin.

After the sage is removed I added chopped garlic, about 2 cloves.  It will simmer and cook quickly.  

Spoon the finished pasta into the browned butter and turn the ravioli over to coat with the yummy butter.

You can add any vegetable or no vegetable at all to the dish.

Then place the crispy sage on top as a garnish and sprinkle with parmesan cheese.  WOW!!!  

"Why are terms of endearment always food? Honey, cookie, sugar, pumpkin."

- Jodi Picoult.

Lobster Ravioli

191. Happy New Year!

My first recipe of the year 2011 was Lobster Ravioli!

I found a lovely recipe on "Foto Cuisine's" blog for "Lobster Ravioli with Champagne Cream Sauce". It was perfect! I made a few adjustments, like using Lidia's Pasta Dough Recipe, adding fresh basil and omitting the wine.

I made my pasta dough in my new Cuisinart Food Processor. Thank you Santa!

I boiled my lobster tail shells for stock. It really added tremendous flavor.

The sauce was fantastic! So easy but so deliciously wonderful!

This dish was a first course in a New Years dinner with family.

"The object of a New Year is not that we should have a new year.

It is that we should have a new soul."

~ G. K. Chesterton