raviolis with browned butter sauce, basil, and parmigiano-reggiano cheese

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raviolis with browned butter sauce, basil, and parmigiano-reggiano cheese
 
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Here’s a different rendition of the brown butter sauce recipe I previously posted. Both are delicious; this one just adds a little freshness. Enjoy!
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Ingredients
  • 1 pack spinach raviolis
  • 6 tablespoons butter
  • 2 teaspoons lemon juice (1-2 large lemons)
  • 1 cup fresh basil
  • ½ cup parmigiano-reggiano cheese
Instructions
  1. Cook raviolis for the specified amount of time. Chop the basil and parmigiano-reggiano in a food processor for 30 seconds (I recommend the Magic Bullet for your mini processor). Melt butter in a large frying pan over medium-high heat. Cook, swirling, until lightly golden (about 3 minutes). Remove from heat and stir in lemon juice. Layer raviolis onto a platter, drizzle butter sauce over the top and then generously sprinkle the chopped basil/cheese mixture throughout. Simple as can be and quite tasty!