I make this copycat ravioli from a restaurant I love.
Find some butternut squash or pumpkin stuffed ravioli. Fresh sage. Aleppo chili spice, some jumbo shrimp, and garlic mince or chopped fresh (like 3-4 bulbs).
Melt butter in your pan, fry up the sage. Set aside.
Boil your water for pasta. More butter to pan, cook the shrimp. When both sides are pink it’s done, don’t turn them to rubber by over cooking. Set aside and rinse out your pan.
Boil the pasta and when it’s half done, more butter in the pan. Medium to high heat, it’s called brown butter sauce. You stir and let the butter fry until frothy. Add garlic and Aleppo at the end. I sometimes add a dab of truffle oil at the end too, depending on taste and if I have it.
Drain pasta and stir in sauce. Plate, and top with shrimp and sage. Tiny pinch of truffle salt on top if you’ve got it, or pink salt if not.
I make this copycat ravioli from a restaurant I love.
Find some butternut squash or pumpkin stuffed ravioli. Fresh sage. Aleppo chili spice, some jumbo shrimp, and garlic mince or chopped fresh (like 3-4 bulbs).
Melt butter in your pan, fry up the sage. Set aside.
Boil your water for pasta. More butter to pan, cook the shrimp. When both sides are pink it’s done, don’t turn them to rubber by over cooking. Set aside and rinse out your pan.
Boil the pasta and when it’s half done, more butter in the pan. Medium to high heat, it’s called brown butter sauce. You stir and let the butter fry until frothy. Add garlic and Aleppo at the end. I sometimes add a dab of truffle oil at the end too, depending on taste and if I have it.
Drain pasta and stir in sauce. Plate, and top with shrimp and sage. Tiny pinch of truffle salt on top if you’ve got it, or pink salt if not.
It’s fucking delicious.