Classic Ravioli with Brown Butter Sauce

Bring a pan of water to a boil. Drop your ravioli in, and cook until done.

While the ravioli cook… Heat your stick of butter in a saute pan, get it very hot until it foams but not burns. As soon as you smell a touch of burned butter remove pan from heat, turn heat down to medium/low and add your shallots and garlic. Let them sweat for about 5 minutes. Make sure to keep removing the pan and swirling it to keep it from burning – very tricky here!

Your ravioli’s should be floating at the top of the pan of water by now. Drain them and add them to the saute pan, crank up heat again and add your wine… With the heat up you want to deglaze the ravioli mix, so let it boil down to 1/4 of the wine you started with. Once everything is deglazed and boiled down, add your basil and oregano and your parmasan cheese and lots of salt and pepper! Swirl this around until you reach a nice light brown… And you’re done!