brown butter sauce for pumpkin raviolli

Name: Brown Butter Sauce for Pumpkin Raviolli
Prep time: 15 min
Cuisine: American
Ingredients: 1 stick(s) butter; 2 1/2 tablespoon(s) basalmic vinegar; 1 1/2 tablespoon(s) brown sugar; 1/4 cup(s) chopped,toasted pecans

(1 RATING)

15 Pinches

Teresa M

West Carrollton, OH

Updated on Oct 3, 2013

I love pumpkin raviolli but never knew what sauce to put on them. 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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prep time 15 Min

cook time

method Stove Top

yield

Ingredients

1 stick butter
2 1/2 tablespoons basalmic vinegar
1 1/2 tablespoons brown sugar
1/4 cup chopped,toasted pecans

How To Make brown butter sauce for pumpkin raviolli

Step 1

Preheat oven to 350. Toast pecans for 10 minutes until slightly browned, let them cool off and then chop them finely.

Step 2

Melt 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.
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