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The other day I was bored and decided to make Fried Mushroom Ravioli. But not just any fried mushroom ravioli, I wanted a brown butter sauce to go with it. So, after a little trial and error I got the best tasting brown butter sauce I have ever had. But after I got it plated I decided it needed something to really tie all the flavors together. So of course I thought of bacon because bacon makes everything taste better.
I was so lucky because goodcook.com had just sent me a cast iron bacon press to go with my grill pan. This was the perfect excuse to try it, yay me! I got out the grill pan, go it screaming hot, slapped my bacon down on it and then put the press over it. What happened next made angels sing. The bacon was cooked perfectly. No curls or anything, just perfectly straight bacon. It crumbled up so nice as a garnish for my ravioli and because I could fix 5 pieces at a time I had some left over for hamburgers. Nothing beats having a garnish for two meals at one time.
Fried Mushroom Ravioli:
I actually take the cheaters route with my fried mushroom ravioli. I love the Safeway Select mushroom ravioli and use it a lot. I bring to boil a little olive oil, salt and about 3 cups of water. When it is at a rolling boil I toss in about 6 ravioli’s. I let them boil for about 5 minutes, just long enough to thaw them out. When they are done I drain them. In a medium skillet I add about two inches of oil and heat it to 350 degrees. I toss my ravioli in and let them fry until they are a deep golden brown color on top and the bottom. I remove them with a slotted spoon and then drain the grease from them. I keep them in the oven so they will stay warm while I make the sauce.
Brown Butter Sauce :
Before we get to the recipe I want to give you a few tips.
- You want your butter brown, not burned. Please stay at the stove at all times while browning butter. You could leave it just for a few seconds and come back to a burned mess. Trust me I know and not only is a it a waste of good butter but your house smells terrible afterwards.
- Use can use fresh mushrooms if you like but make sure you saute them for about 10 minutes before making the sauce. If you throw them in raw it is not going to taste the same.
- Use fresh garlic, not the kind in the jar. Fresh garlic is going to give it an amazing flavor and it browns up really nice with the butter.
- I always use unsalted butter because I like to add my own salt in. If you do not want to add salt, using regular stick butter is fine.
- Please do not use milk. Milk is not going to give you the creamy punch of flavor that half and half will. Also, half and half thickens better than milk. If you need to use milk though, add a little cornstarch as a thickener or cut the milk by half.
- 1 stick of unsalted butter
- 1 clove of fresh garlic, minced
- 1 can of mushrooms ( 6 oz)
- 1 cup of half and half
- ¼ cup of parmesan and romano cheese ( I used kraft)
- Salt and Pepper to taste
- In a medium skillet over medium heat add your butter and garlic. Cook until butter becomes a golden brown color, about 5 to 7 minutes.
- Add in your mushrooms and half/half. Let simmer for about 5 minutes to thicken.
- Remove from the stove top and add your parmesan and romano cheese, stir well.
- Salt and Pepper to taste.
- Spoon over your ravioli ( or pasta, etc) and garnish with bacon.
This sauce is great for pasta, chicken or even beef. Thank you goodcook.com for the cast iron bacon press and making my lunch extra special!
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