Feast Friday: Pumpkin Ravioli in a Brown Butter Sauce, with Lemon Parmesan Broccoli and Roasted Potatoes

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I have been a little remiss with my cooking lately.  I don’t know what it is, but I have just not been in the mood to cook, so I’ve been relying on old boring standbys and meals quickly grabbed from the grocery store each day.  This week however, I found myself in the mood to do up a whole meal.  I built this meal around a pack of honey roasted pumpkin ravioli from Trader Joe’s, that I had in my fridge and needed to use up.  I decided to use it up and make this perfect fall meal of pumpkin ravioli with a brown butter sauce, paired with lemon parmesan roasted broccoli and garlic roasted potatoes.  I already did a post on the potatoes here, so this post is going to primarily focus on how to make the brown butter sauce and the roasted broccoli.

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Ingredients for the brown butter sauce:
1 stick of (unsalted) butter
2 1/2 TBSP balsamic vinegar
1 1/2 TBSP brown sugar
1/4 cup chopped pecans

Ingredients for the lemon parmesan roasted broccoli:
1 large head of broccoli
5 TBSP olive oil
1 1/2 tsp kosher or sea salt
1/2 tsp ground black pepper
4 cloves of garlic -OR- 1 tsp garlic powder
juice of 1 lemon
1/3 cup shredded parmesan cheese

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To make the roasted broccoli:
Begin by heating your oven to 425 degrees.  Cut your broccoli into florets.  You can see I even cut some of those florets into smaller pieces.  The smaller your broccoli pieces, the crispier they will come out.  I also did not wash my broccoli.  If you do wash it, dry it thoroughly.  If the broccoli is not dry, it will not get crispy.

In a bowl, combine your broccoli florets with the olive oil, salt, pepper, and garlic (or garlic powder).  Stir together until the florets are coated, then transfer to a foil lined baking sheet.  Make sure the broccoli is laid out in a single layer, so all the pieces get crispy.

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Bake the broccoli in the oven for 25 minutes, or until the broccoli begins to brown.

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Remove the broccoli from the oven.  Sprinkle it with your lemon juice and top with the parmesan cheese while it is still hot.

To make the brown butter sauce:
Melt your butter in a skillet over medium heat.  Once it is melted, continue to let the butter cook until it begins to brown, about 4 minutes.  Do not walk away from your cooking butter.  It can burn really quickly, so keep an eye on it.  Once the butter has browned, remove it from the heat.  Stir in the balsamic vinegar and brown sugar until combined.  Toss your cooked ravioli with the brown butter sauce and garnish with your chopped pecans.

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Then just serve it all up, along side the roasted potatoes and you have a really delicious, filling fall meal.  This is a great vegetarian option, but I could also see pairing the broccoli and ravioli with a roasted pork tenderloin instead.

Happy feasting!

 

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