Brown Butter Sauce for Pumpkin Raviolli
I made this usng light brown sugar and end up adding more (I have no idea how much, maybe 3 TBSP) to cut the acidity. Perhaps dark brown sugar would work better.
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- 1 stick
- 2 1/2 Tbsp
- basalmic vinegar
- 1 1/2 Tbsp
- brown sugar
- 1/4 c
- chopped,toasted pecans
1Preheat oven to 350. Toast pecans for 10 minutes until slightly browned, let them cool off and then chop them finely.
2Melt butter in a large skillet over medium heat. Cook until butter just begins to brown, about 4 minutes. Do not overcook or butter will burn. Remove from heat. Mix in balsamic vinegar and brown sugar. Add ravioli to the hot butter sauce, spoon sauce over to coat ravioli. Transfer to plates. Sprinkle with pecans.