Ravioli, but Try Not to Burn the Shit Out of Your Brown ButterVasilis Stergiou
OK let’s get started! First, pour yourself a glass of wine—I prefer red. Now, pre-heat your oven to 350 degrees. Next, we will roughly chop up our hazelnuts and place them on a parchment-lined baking pan. Bake for about 8 mins or until golden brown.
To get our brussel sprouts going, we need to cut the ends off, and then I usually just chop them up them into small strips horizontally. In a medium skillet, drizzle a little olive oil and throw in the shallots allowing them to cook for about 2 mins, then add in your chopped brussels. You don’t want to overcook the brussels so keep watch! We still want them to have a little bite to them—mushy is no good. Cook for about 3 mins. Once done put in a bowl and set aside.
Get a pot of water boiling for the pasta. I used butternut squash ravioli, but cheese or mushroom would be really good as well. Follow the instructions on the packaging. Once your pasta is cooked, drain and put back in the pot with a little olive oil to prevent them from sticking together.
In a small sauce add your 1/4 cup of (delicious) Five Balsamic Estate Vinegar. Cook on med heat, stirring occasionally and bring to a boil. Let boil just until the balsamic starts to thicken. Then pull off the heat and set aside.
Time to make the brown butter. The key to good brown butter is cooking it long enough to get that golden brown color and achieving that nutty flavor, but not taking it too far and burning the shit out of it, which can happen very quickly. It’s a fine line, so try not to mess it up.
So to start, you can just use the same skillet you used to cook the brussels—the less dishes the better, right?! In that pan, throw in your butter, salt and the thyme sprigs, start cooking med-low heat. Cook butter for about 8 mins or until golden brown. Another way to know your brown butter is ready is when you really start to smell the nuttiness. Once the butter is done, pull off the heat immediately. Throw your raviolis and brussel sprout mixture right into the pan and toss. Once plated, sprinkle your nuts and goat cheese over the top. Now the magic happens… drizzle the reduced balsamic over the top and devour. (Oh, and that gorg marbelized tray I used for plating? It’s by Felt + Fat. You know you were wondering.)