Is there anything better than pasta with a roasted root vegetable and a sauce made from browned butter? On a wintery afternoon? When you’re dying for some comfort food and a hot bowl to cradle in your hand? Have I replaced my love for the exclamation point with love for the question mark? I wonder.
If I felt like weighing four hundred pounds- and believe me, I have plenty of days where I think, “Screw it, I’m just gonna gain a ton of weight and not care.” – then I would eat fresh pasta ravioli with browned butter every single day of my life. It’s chewy and sweet and nutty and buttery, and you can put parmesan cheese on top. I mean, come on.
Hazelnuts and sweet potatoes are made for each other. As the butter for the sauce is browned, it takes on a nuttiness that matches that hazelnut flavor, turning the entire bowl into more or less just straight-up umami-ness. And the ravioli freezes like you wouldn’t believe. Roll out a big batch on a Saturday and throw the other half in the freezer. You can thank me later, when it’s nine o’clock and you just got home from work and you can eat.
The real secret here, about this ravioli? It’s the best of the bunch as far as this 5 Great Recipes goes. Saving the best for last, and all that.