For today, let me tip my hat to Sandra Lee of Food Network's Semi-Homemade fame. While in Providence, Rhode Island the other day, Chris and I stopped at the fabulous Italian food emporium Venda Ravioli and bought gorgonzola-walnut ravioli for our “semi-homemade” dinner that went as follows.
We put salted water to boil. In the meantime, we melted approximately 2 ounces of unsalted Presidente butter in a small saucepan. Into the butter we stirred ½ jar (3 oz.) of Bella Cucina Artful Food's Walnut-Sage Pesto and let that simmer until the butter browned a bit. When the water was rolling, we put in the frozen ravioli and let them boil until they floated. To serve, we topped the ravioli with our brown butter sauce and garnished with some fresh sage from our herb garden.
Not only did dinner taste delicious, it was quick and easy! The pasta was al dente, the filling was creamy and slightly tart, and the pesto butter, although not necessarily light, enhanced the taste of the ravioli's filling.