I have a major love affair with ravioli. A few years ago I went to dinner with my sister shortly before her wedding. They offered, on special, a butternut squash ravioli in a brown butter sauce. It was absolutely amazing. I don’t think at that time I had ever even tried a brown butter sauce. I am a fan of pumpkin so I thought I would give it a try. Boy was I freaking happy about my choice. I am not one of those people who often change up their selection at a restaurant or tries something new so I really went out of my comfort zone.
Since that day I have really wanted to figure out how to duplicate this amazing dish. Well, I think I finally figured it out. I had heard about brown butter sauces but I had no idea how to create this on my own, or if it would even taste good if I tried. My first attempt I felt like I was burning the butter. Little did I know this would end up tasting delicious!! I’ve struggled to duplicate the sauce as I am constantly changing up or adding ingredients. I feel that I have finally gotten a handle on this sauce.
This sauce is very versatile. I’ve used this to cover ravioli, tortellini, perogies, and fettucini noodles. Coat noodles and toss in a protein and boom you will have an amazing dish. All in all, I would say it might take you 30 minutes depending on your protein.
For this dish I used shrimp but in the past, I have used my Lazy Baked Chicken Cutlets, or a grilled steak works as well. You could also use this sauce on Meatless Monday and toss in some vegetables.
- Butter – 1 Stick
- Heavy Whipping Cream – 1/4 cup or desired thickness
- Onions – 1/4 cup – chopped
- Garlic – 4 Cloves – minced
- Rosemary – 2 sprigs
- Salt & Pepper – To taste
- Parmesan Cheese – optional
- Your favorite pasta, or carb substitute
- Protein – Optional
Since I was using shrimp as my protein I chose to use my main ingredients butter, garlic, and onions to give me some seriously awesome shrimp. I’ve always been intimidated by raw shrimp. In the past, I’ve cooked shrimp that were pre-cooked and frozen. This time these babies were uncooked.
I started this meal by adding the butter, minced garlic, and chopped onions to my pan. Once the butter was melted and fragrant I tossed in my shrimp. Thank God for Stella, who cleaned the shrimp and removed their tails.
After 3 minutes I flipped the shrimp to find a nice pink color. I let sit for another 2-3 minutes sauteeing in my pan. Once all shrimp were nice and pink/orange. I pulled out of my pan and set aside. Let me tell you!! These suckers were amazing!! I mean for real!! I would have to compare them to the shrimp you get at Bennihana’s with the Yum Yum sauce. It took everything for us not to eat them all right on the spot.
Once all of my shrimp were removed from the pan I continued to let the mixture saute until the butter started turning a darker color. At this point, I added the cream. I was a bit impatient in waiting for my butter to brown. You definitely do not want to overcook your butter as this will result in burnt butter and a sauce that tastes very bitter.
I was also more interested in making this version a bit creamer to go with the butternut squash I had boiling and the shrimp.
Once my sauce was the consistency I wanted Stella plated our ravioli, covered them in sauce and topped with shrimp and parmesan. MMMMM!! We also tossed some frozen breadsticks in the oven to accompany our dish.
- Melt Butter over medium heat.
- Add minced garlic and chopped onions.
- Stir until color is desired. The longer you cook the browner your sauce.
- Add Rosemary sprig.
- Add cream until desired thickness.
- Stir until the butter and cream are incorporated.
- Remove Rosemary.
- At this stage, if you would like more of a thicker sauce you could add parmesan cheese here until desired thickness. You may also want to increase the cream.
- Coat your favorite carb, protein, or vegetable.
- Garnish with Parmesan.
To see more recipes from Stella and Jay click here: Recipes
-Stella & Jay