It wasn’t too long ago that I tasted my first Raviolini from RP’s Pasta Company. As I perused the Dane County Farmers Market in Madison, Wisconsin. I happily stumbled upon their tent. As a working girl late night pasta was my good old reliable. And now I had found a way to enhance my recipes and support a local company.
Parmigiano Raviolini with Butternut Squash in a Sage and Truffle Brown Butter Sauce
Its 5:30 pm and all that remains in my hollow belly is the memory of columbian empanadas and a sweet corn arepa. I’m hungry and it is at this very moment, in my darkest hour, I resort to… dare I say it. Food Porn.
And I think I will share:
When I moved to Chicago I was happy to find that the Whole Foods here still carried RP. And on a cold fall evening G created this master recipe. But wait… What is brown butter exactly? As I watched him stir the butter in our pan I couldn’t help but think that he was ruining the whole recipe by burning the butter! But alas it was not burning, the darkening of the butter was due to the toasting of the milk solids in the butter(butter = water + butter fat + milk solids) which was in turn giving off a nutty aroma complementing the frying sage leaves. And the only thing that could make a sage brown butter sauce better? The addition of Parmigiano Reggiano, truffle oil and roasted butternut squash. 🙂