Ravioli with Brown Butter and Sage

This is a recipe I’ve been sitting on awhile. I finally decided to make it. The ravioli I had in my freezer was a bigger bag than this called for, so I saved about 1/3 of it and put it back in the freezer. Toby looked at all the ravioli in the pot and then at my pan of butter, shallots, and sage, and didn’t think I would have enough sauce for all the pasta. I proved him wrong! I didn’t think this would have much taste, but let me tell you, it was great! I just thought it would be all bland, and wasn’t sure I wanted to use whole sage leaves, but this just had a really good flavor. I will definitely make this again. With this, we had garlic bread and a green salad (with some leftover Colin Cowie vinaigrette).

rating: 8.5

Ravioli with Brown Butter and Sage
(from the January 2007 issue of Real Simple magazine)

1 24-ounce package fresh cheese ravioli
6 tbsp unsalted butter
2 medium shallots, thinly sliced
16 fresh sage leaves
1/4 tsp kosher salt
1/4 tsp black pepper
3/4 cup (3-ounces) grated Parmesan

Cook the ravioli according to the package directions. Meanwhile, heat the butter in a large skillet over medium-low heat until it foams. Add the shallots and cook, stirring, until golden, 1-2 minutes. Increase heat to medium, add the sage, and cook until the leaves turn crisp, about 1 1/2 minutes. Remove from heat. Season with the salt and pepper. Return the drained ravioli to the pot, add the butter and sage, and toss gently. Add 1/2 cup of the Parmesan and toss again. Divide among individual bowls and top with the remaining cheese.

serves 4

Chocolate of the Gods Mousse

I didn’t post anything last Thursday because I had house guests. My mom and her friend came to stay with us for the weekend. I planned to serve the Mile-High Tortilla Pie to them, but they ended up missing dinner and arriving later than I had expected. Toby and I enjoyed the Mile-High Pie anyway! This is such an easy dish to make that really impresses people. Anyway, to make up for not posting last Thursday, I am posting twice today. For dessert last night I made this Chocolate of the Gods Mousse. It tasted so rich and decadent and was simple to make…the hardest part was fitting it all in my little food processor. You usually don’t say avocado and dessert in the same breath, but here it is! It’s chocolaty, delicious, and vegan! I did not add any of the optional ingredients listed below. I also did not add mint. Toby said it was really good, but needed a little sugar. I disagree.

rating: 8

Chocolate of the Gods Mousse
(from the July 2008 issue of Shape magazine)

2 large Haas avocados, cubed (about 2 cups)
1/2 cup plus 2 tbsp maple syrup
2-4 tbsp organic evaporated cane juice or organic sugar, available in health food stores (optional)
2 tbsp Omega Nutrition coconut oil, available in health food stores (optional)
1-2 tsp vanilla extract
1 tsp balsamic vinegar
1/2 tsp low-sodium soy sauce
1 cup cocoa powder
1 pint raspberries
1 handful fresh mint leaves, chopped
shaved dark chocolate (optional)

Place first seven ingredients in a food processor and pulse until smooth. Sift coca powder with a metal strainer to remove lumps, then add to avocado mixture and blend until smooth. At this point you can refrigerate in a tightly sealed container for up to a week or freeze it for up to a month.

When ready to serve, evenly distribute half the raspberries among four wine goblets or martini glasses. Add a dollop of mousse to each, followed by a sprinkle of the mint, the remainder of the raspberries, and another dollop of mousse. (If you have more mousse than you need to serve four, the extra can be refrigerated or frozen). Top with more mint and shaved chocolate, if desired, and serve.

Serves 4.