PASTA. i never ate so much until i fell in love with an Italian.
BIG NOTE TO SELF:
while we take the time to make all this food it gets eaten up so quick and sometimes I forget the great dishes we’ve made since its gone in one hungry and tired breath. also, there is usually some wine involved. SO I’VE DECIDED to DOUBLE most recipes that can be. or to double it and cook it twice since the prep work is the same.
’tis what i did tonight by buying two large containers of fresh butternut squash ravioli.
Sage Brown Butter: While raviolis are cooking, in a large saute pan, melt 4tbsp butter with the 10leaves of fresh sage and a pinch of salt & Pep and cook until it foams and becomes light brown (med heat). Add pinch of sugar when done.
toss ( toasted or raw) walnuts and parmesan before eating!