Spinach and Artichoke Ravioli with Brown Butter Herb Sauce


Food photography is a strange thing. You have to find the best light in your house, which isn’t necessarily in the kitchen or dining room. Mine is actually in the laundry room! It can’t be too bright though, it needs to be soft light to look really good (from what I’ve read and tooled around with). It needs to feel inviting, like whoever is looking at the photo can imagine sitting down to dive into whatever they’re looking at. It needs to look natural, but you’re shuffling around food, hot plates (hot plate! hot plate!), garnishes, cameras, drinks, and everything else that makes a table setting look like a table setting. It’s definitely overwhelming trying to learn all the right things to do. I think I’m slowly starting to improve…

I was so excited about this recipe and taste-wise, it’s right on the money. When I was staring down at it though, trying to decide where to put it and what to put it on before I pulled my camera out… I was stumped. This beautiful plate of deep, vibrant green ravioli was dressed in a rich, velvety, flavorful, ugly sauce. Brown butter with herbs did not have the same effect on the camera as it did on our taste buds. I hope you can find some beauty and desire in the one photograph that’s worthy of sharing because trust me, this is a recipe you do not want to pass up. The spinach and artichoke ravioli is so creamy and decadent, but not at all heavy. The pasta is tender, always fresh, and its beautiful green color saves this photo. This dish comes together so quickly and is a great way to take advantage of homegrown herbs, a new-to-you herb, or just a bunch of herb scraps in the fridge before they go to waste. I used basil, lemon thyme, and chives, but you can get creative with your own favorite combination.

Spinach and Artichoke Ravioli with Brown Butter Herb Sauce

one package of Naked Pasta Spinach and Artichoke Ravioli
1 stick (8 T) of butter.
1/3 c. finely chopped basil
1/3 c. finely chopped lemon thyme
1/3 c. finely chopped chives
Juice of half a lemon

Prepare your Ravioli according to package directions.

Chop your herbs and set aside.

Slice your stick of butter into tablespoons for even cooking. In a pot or skillet (something metal or ceramic so you can see the color of the butter better) heat the butter over medium high. Using a whisk, stir the butter as it melts. The butter may bubble or foam a little bit after it has melted, just keep stirring. Very quickly the butter will start to turn a light brown color and little delicious brown bits will start to form in the pan. Keep whisking away. Once the butter is a honey/amber color, remove from heat. Add your lemon juice, herbs, and stir. Pour over your ravioli and serve.


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