Ravioli with herb-garlic butter
by Irene Vlach
Ingredients
- 1/4 cup persil
- 5 feuilles sauge
- 1/4 basilique, frais
- 1 tsp romarin, frais
- 1/4 cup beurre
- 1/4 cup huile d'olive
- 2 gousses ail, ecrasees
- 1 lb raviolis, frais, au fromage
- 1/2 cup amandes, en batonnets
Instructions
Finely chop all herbs. Melt butter with olive oil in smal soucepan over very low heat. Add herbs and garlic to butter and turn heat up to medium-low. Simmer for 3-4 min, until butter and herbs are brown. Set aside.
Toast almonds.
Cook ravioli in water 3-4 min. and drain. Pour half on the herb/butter mix into a serving bowl. Add the ravioli and half of the almonds and stir gently to combine. Pour remainng herb/butter over the ravioli and top with the remaining toasted almonds.
The Oregonian