Sometimes food is about simplicity. Rather than put 85 different ingredients into a dish, the best dishes (in my opinion) come together when you marry a few simple fresh ingredients together and allow their own flavors to do the job for you. Today’s dish is just that. This ravioli dish literally only has the ingredients that are called out in the actual name (aside from water and the pasta dough but let’s be real I didn’t make this pasta from scratch) that’s all it is. But in that simplicity you have a perfect harmony of savory ingredients working together with the saltiness to form a divine union in your mouth. HOW’S THAT FOR FLOWERY FOOD LANGUAGE?! BECAUSE NOTHING IS MORE IMPORTANT THAN FOOD PEOPLE! (or so the foodie industrial complex that we have all collectively created would like you to think)
Okay back to flowery food writing.
Ravioli as we’ve discussed before on the blog is a centuries old dish that had it’s start in Italy around the 14th century. The word itself comes from the Italian word “to wrap” and it does just that by wrapping tasty filling in a luscious pillowy pasta blanket. Pasta blanket is what I prefer to call ravioli, I mean who wouldn’t just to wrap themselves in literal carbs?
Back to this dish.
Did I mention how simple this dish is? You can pull the whole thing together for really less than 15 dollars. My favorite part of this dish is the brown butter and sage, which add intoxicating aromatics to an already super satisfying meal. Meanwhile, the crispy pancetta adds a little whimsy to the dish as you get crispy morsels of essentially bacon in each bite.You’re going to love this dish, and if you don’t love it, well then I’ve failed you and this WHOLE THING HAS BEEN A WASTE! (but you’re gonna love it, I promise.)
Recipe-Ravioli & Pancetta with Brown Butter & Sage
Ingredients
1 package of fresh ravioli (if you want to make your own, go nuts)
4 oz of diced pancetta
4 Tbsp. of unsalted butter
1 Sprig of Fresh Sage (diced)
Method
Step 1- Crisp up your pancetta and sage, in a large saucepan start rendering your pancetta. Heat the pancetta at a low heat in the pan until the fat starts oozing out and then increase the heat slightly and then cook the pancetta until it turns nice and crispy.
Step 2- Prepare the ravioli, in a large pot boil water, once the water has begun to boil add the ravioli and cook until al dente (about 3 minutes depending on your preference, if you prefer it softer cook it a touch longer).
Step 3- In a large saucepan (separate from your pancetta), heat your butter you’ll know if you hit the sweet brown butter spot when you get that almost floral smell of the butter. That’s when you know you’ve hit the sweet spot, any longer and the butter will have burned.
Step 4- Now add back in your ravioli, pancetta, and sage. Saute for about a minute and then serve immediately. Enjoy!
- 1 package of fresh ravioli (if you want to make your own, go nuts)
- 4 oz of diced pancetta
- 4 Tbsp. of unsalted butter
- 1 Sprig of Fresh Sage (diced)
- Step 1- Crisp up your pancetta and sage, in a large saucepan start rendering your pancetta. Heat the pancetta at a low heat in the pan until the fat starts oozing out and then increase the heat slightly and then cook the pancetta until it turns nice and crispy.
- Step 2- Prepare the ravioli, in a large pot boil water, once the water has begun to boil add the ravioli and cook until al dente (about 3 minutes depending on your preference, if you prefer it softer cook it a touch longer).
- Step 3- In a large saucepan (separate from your pancetta), heat your butter you’ll know if you hit the sweet brown butter spot when you get that almost floral smell of the butter. That’s when you know you’ve hit the sweet spot, any longer and the butter will have burned.
- Step 4- Now add back in your ravioli, pancetta, and sage. Saute for about a minute and then serve immediately. Enjoy!
