Food and the City: Brown Butter Basil & Pepper Ravioli

March 06, 2013

Brown Butter Basil & Pepper Ravioli

I'm voting Brown Butter for president next coming election.

For realz. I think brown butter could easily improve and direct a nation. Because it definitely improves and directs this household. In fact, its starting to take over my life. Just a little. Ok a lot. I browned butter at 7am the other day. Guys, its that bad.

Brown Butter+Mel=BestFriendsForLyfe

And what better thing to do with brown butter then to add it to pasta? Nothing I tell you. Except I'm really wanting to solidify it, and spread it on a bagel. OMGZ how amazing would that be?

I'd appreciate if you browed some butter today.

Brown Butter Basil & Pepper Ravioli

1 lb package frozen Ravioli's
1 Stick of Butter
10 whole Basil Leaves
1 whole Red Bell Pepper
1 T Olive Oil
1/4 T Garlic Powder 
1/4 T Black Pepper

Bring a pot of water to a boil and cook your ravioli's according to the package. Drain and set aside.

Slice and cook your red bell pepper in a skillet with olive oil on medium heat until tender. Remove and set aside. To brown your butter, heat up the same skillet on medium-high heat and add in your stick of butter. Allow to melt, whisking every couple of minutes or so, until color is a light golden brown. Add back in your peppers as well as your basil leaves and cooked ravioli. Toss to combined making sure each ravioli is coated. Sprinkle on your garlic powder and black pepper.

Transfer to a serving plate and enjoy!