Supermarket ravioli is great for a speedy dinner. They’re often on the shelves alongside a ready-made sauce, but I much prefer to make one at home and this is a super-quick option. Plus brown butter sounds fancy, so you’ll feel like an Italian nonna in no time (although they would definitely make the ravioli themselves). This is where frozen peas really come into their own.
Serves 2
Ingredients
- 75 g butter
- Handful of sage leaves (around 10 leaves), sliced or 1–2 tablespoons of picked thyme leaves
- 1 × 300 g pack prepared ravioli (vegetarian if necessary, I tend to use spinach and ricotta)
- 175 g frozen peas (frozen spinach also works well)
- Parmesan or vegetarian or vegan Italian hard cheese, finely grated (shredded), to serve
- Freshly ground black pepper
Method
- Melt the butter in a frying pan over a low heat and then cook for 6–8 minutes or until the butter starts to show brown specks (this is the milk solids in the butter toasting).
- Carefully stir in the sage or thyme leaves (they will sizzle), cook for 30 seconds longer and then leave to stand with the heat off.
- Bring a large saucepan of salted water to the boil and then tip in the ravioli and frozen peas and cook for 2–3 minutes (or however long the packet says to cook the pasta).
- Drain the pasta and stir it into the sage brown butter in the frying pan. Alternatively, pop the ravioli back in the saucepan and stir the sage brown butter into the pasta.
- Serve the ravioli in bowls with a scattering of freshly grated (shredded) Parmesan and a good grind of black pepper.
Other recipes you may be interested in:
Images and text from The Frozen Peas Cookbook by Samuel Goldsmith, photography by Mowie Kay. Murdoch Books RRP $39.99.
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