Sprouts Make Saucy Ravioli
October 23, 2003

I made a few cauliflower converts with the gratin recipe from last week’s column, so I thought I’d give you a compelling reason to buy those adorable little Brussels sprouts that are now appearing in our marketplace. Ravioli with Brown Butter Sage Sauce is a simple yet elegant starter, and is perfect for autumn cooking when Brussels sprouts are freshest. Buy the sprouts on the day you are eating them, you will fall in love with the flavor and texture of these little cabbages. I use fresh ravioli from Costco, or local supermarkets offer excellent choices. If you can find pink and white striped ravioli, buy it, the eye appeal of this dish will knock you out. The browned butter is rich and satisfying; it releases a nutty flavor that marries beautifully with the fried sage, Brussels sprouts and pasta.

Cook ravioli in salted boiling water according to package instructions. While pasta is cooking, melt butter in a non-stick sauté pan on low. Place Brussels sprouts in a microwave safe dish, cover with plastic and cook for 3 minutes on a high setting. Raise the pan heat, and when the butter is bubbling and slightly browned, sauté the drained ravioli and the Brussels sprouts along with the sage. Gently turn the pasta, coating with the butter and frying the sage, for one minute per side. Place 2-3 ravioli on small serving plates and drizzle butter and sprouts over each. Top with a swirl of Balsamic Syrup. Serves 4.

In a large son-stick skillet combine ingredients and boil until all water is evaporated and the result is a syrup-like consistency. At med-hi heat this takes about 15 –20 minutes; it will coat back of spoon. Store at room temperature.

Kim Dannies is a graduate of La Varenne Cooking School in France. She lives in Williston, VT with her husband, Jeff, and three college–aged daughters who come and go. ©2008