Trader Joe's Pasta Festiva Ravioli with Brown Butter and Sage
This is a refine holiday themed pasta dish that uses Trader Joe's Pasta Festiva ravioli and brown butter, sage, pancetta and toasted walnuts. This quick but elevated version of this classic dish will stop your family in their tracks.
Ingredients
- 1 package Trader Joe's Pasta Festiva Ravioli (can sub any ravioli)
- 3 oz Diced Pancetta
- 5 tbsp Butter
- 1 tbsp Olive Oil
- 15 Sage leaves
- 3 tbsp Chopped Walnuts
- 2 cloves Garlic, sliced
- Zest of one lemon
- 1 tbsp Lemon Juice
- Freshly grated Parmesan
- Salt and Pepper
Instructions
- Place walnuts in dry skillet over medium low heat. Shake the pan frequently and toast until browned. Transfer to bowl.
- Add 1 tbsp of olive oil to same skillet and add the pancetta. Cook for 5-6 minutes until golden brown. Transfer to bowl. Leave behind 1-2 tbsp of oil/fat
- Bring pot of salted water to boil for the ravioli. Have it simmering before you cook the sage in the next step. About the same time you cook the sage. Cook the ravioli for 4-5 minutes.
- Add 5 tbsp of butter to same skillet and melt on medium-high. Once melted add sage leaves. Stir and cook until butter is nutty brown and sage leaves turn crispy. 4-5 minutes.
- Add sliced garlic and cook for cook briefly. Less than a minute.
- Turn off the heat on the brown butter and sage. Add lemon juice. Add the cooked pasta. Toss to coat.
- Plate food. Arrange ravioli in shallow bowls. Spoon brown butter and sage over the ravioli. Scatter some pancetta, walnuts, lemon zest and parm over the ravioli. Salt and pepper. Serve!
Notes
- You can substitute pine nuts for walnuts
- Pair with a nice dry Italian white wine like Soave, Pinot Grigio or Arneis.
- Also, pair with a side salad for a complete meal or as a first course before a meat course if you want to be a real Italian.