Wondering what to do with the tasty brown butter crumbs I told you all about last week? Just tossing them with some buttery, cheesy pasta would be amazing, but if you really want to take it up a notch, stir them into a garlicky cream sauce and toss that with butternut ravioli and layer all that over some fresh greens, to (slightly) offset all that buttery, creamy richness.
Use the leftover brown butter from making the brown butter crumbs in the sauce if you have it. Otherwise regular butter will do.
Butternut ravioli on kale with brown butter sauce:
1 package butternut ravioli, or any cheese filled stuffed pasta
6 cups greens, I used arugula and finely shredded kale
3 tbs pine nuts
½ cup heavy cream
1 cup chicken stock
2 tbs brown butter
2 cloves garlic, minced
1 pinch crushed chili flakes
4 tbs brown butter crumbs, divided
½ cup shredded parmesan cheese
Toast pine nuts in a dry pan over medium-low heat, shaking the pan frequently, until light brown.
Saute the garlic in butter until translucent and just starting to colour. Add chili flakes and cook about one more minute. Add cream and broth; simmer on medium low frequently stirring, until the sauce thickens. Sprinkle half of the brown butter crumbs into the sauce.
While the sauce thickens, cook pasta according to package instructions. Pile up greens on a big platter. When the pasta is tender, drain and toss in cream sauce. Spoon the pasta over the greens. Dress with parmesan, pine nuts and the remaining brown butter crumbs, very finely crumbled
