Lunch / Dinner
Browned Butter Ravioli with Sausage and Sweet Potatoes
Cooking butter until the milk solids toast—creating browned butter—develops a deliciously nutty flavor and aroma, perfect for pairing with sage and sweet potatoes.
Ingredients
Garnish: fresh sage
PRO TIP
Pre-measure homemade butter for easy use.
Instructions
Preheat oven to 400°.
Combine sweet potatoes, oil, and ½ teaspoon salt in a 12-inch cast-iron braiser.
Bake until tender, 20 to 25 minutes. Transfer sweet potatoes to a large bowl. Let pan cool; wipe clean.
Add ½ cup Homemade Cultured Butter to pan, and melt over medium heat.
Cook, stirring frequently, until butter turns a medium-brown color and has a nutty aroma, 7 to 10 minutes.
Remove from heat; stir in lemon juice, sage, rosemary, pepper, and remaining ½ teaspoon salt.
Add browned butter mixture to sweet potatoes, stirring until combined.
Add remaining 1 tablespoon Homemade Cultured Butter to pan, and melt over medium heat.
Add sausage, and cook, stirring occasionally, until browned and large pieces form, 6 to 8 minutes.
Add ravioli and reserved ¼ cup pasta water, scraping browned bits from bottom of pan with a wooden spoon.
Stir in sweet potato mixture; cook, stirring frequently, until heated through, 3 to 5 minutes.
Garnish with sage, if desired. Serve immediately.