This week I nearly set off my fire alarm three times. I burned so many things Tuesday night that I actually barred myself from my kitchen. Browning butter was to blame for most of my frustration this week. For some reason, it burnt every single time I tried. They're not lying when you say you have to watch it the entire time. I stepped away for one second and it burnt to a black crisp, making me spastically wave a potholder under the fire alarm.
Can you just imagine if my fire alarm went off and I had to be like: Sorry guys, my browning butter took a turn for the worse.
Miraculously, I still have some fabulous recipes to come from this week's cooking. Tuesday night I made a ravioli dish that I could literally eat every night of the week. But then I wouldn't be able to fit through revolving doors. I bought pumpkin ravioli from a small Italian shoppe called L'Appetito back in October when I was hoarding all things orange and gourdy. I knew what I wanted to do with them but always settled on a different dish when it came time to actually cooking. When I was at Whole Foods this week, though, I found some fresh sage and decided that I would finally use my overpriced seasonal ravioli.
Al dente ravioli filled with ricotta, pumpkin and parmesan is paired with crisp fried sage and pan-roasted almonds. It is finished off with a slurry of extra virgin olive oil. I want this served at my birthday, wedding, and funeral. I also would like an endless supply in the afterlife. Please and thank you.
Pumpkin Ravioli with Fried Sage and Almonds
1 lb store bought pumpkin ravioli
1/4 cup slivered almonds
1/8 cup olive oil, plus 1 tsp
1/3 cup sage leaves, chopped
Boil the ravioli according the package instruction, roughly 12-15 minutes. In a dry skillet, saute the almonds until fragrant, roughly 5 minutes. Heat 1/8 cup of olive oil in the skillet and add the chopped sage leaves. Fry until crisp and remove to a paper towel covered plate. When the ravioli is finished remove to a serving bowl and add the fried sage and almonds. Finish with the 1 tsp of olive oil.