Wednesday, October 17, 2012

Brown Butter Raviolis with Walnuts and Snap Peas (plus Roasted Asparagus)

One of my friends came over for dinner so we made a variation of the brown butter raviolis with chicken and walnuts. We wanted something lighter, so we omitted the chicken and added in snap peas. We also made a side of roasted asparagus. I've never had roasted asparagus is pretty darn tasty. You should make some too. Roasted veggies are a very easy way to prepare veggies too.

Brown Butter Raviolis with walnuts and snap peas (plus roasted asparagus)
Serves 2
8 jumbo frozen cheese ravioli
1/2 cup walnuts, toasted
1 tsp olive oil
1/4 cup diced onion
1 clove garlic, minced
2 tbsp butter
Snap peas (2-3 handfuls, peeled the ends to get rid of the strings that are along the bean)
1/3 cup fresh sage leaves, sliced into ribbons
Asparagus (peeled from the base of the spiky top to the bottom of the stalk)

Cook according the to package directions.

Toasting Walnuts
Place the walnuts in frying pan on medium heat and toast for ~5 minutes, stirring frequently. Remove and chop.

The Rest of the Meal
Heat a tablespoon of olive oil in the frying pan. Add onions and garlic, saute until soften. Add butter and let it melt. Add the snap peas and the sage. Add the cooked raviolis and walnuts then stir to combine.

Roasted Asparagus
Put on cookie sheet, drizzle with olive oil. Sprinkle salt and pepper if you would like. Roast at 425F for 15 minutes.


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