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لامينو؟!♕
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Saturday 26 September 2026 20:08:03 GMT
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Brown Butter Sage Ravioli Today I am taking a page out of Chef Dave’s cookbook to create a rich brown butter sage sauce using  @tasteerupebutteroffrance. Check out @dcberan ’s three butter techniques (the one I am using is his brown butter technique) and let me know which one you’ll be using in the comments below! Check out the link in my bio as well as in each of my stories to see the various cooking techniques in action! European Butter from France contains more fat than standard butter (at least 82%), and that higher fat content makes the sauce ultra creamy and adds a deep nutty flavor as it browns.   Ingredients: For pasta dough: 2 cups of 00 flour 3 eggs (at room temperature) 1 tsp salt   Filling: 1/2 cup Ricotta 1/4 cup shredded Parmesan Salt Black Pepper   Brown Butter Sage Sauce: 3 oz French butter Fresh sage   Toppings: Walnuts and shaved Parmesan   Instructions: -Start by making the fresh dough – kneading it until it’s soft, smooth, and ready to roll. Let it rest for 30 minutes. -Next, prepare the star of the show: a rich brown butter sage sauce, using Chef Dave’s brown butter technique. This step elevates the dish and fills your kitchen with an irresistible aroma. -Slice the dough into four pieces. Gently flatten one into an oval disk and run it through the pasta roller attachment or a pasta maker. -Lay one of the pasta sheets on the mold, then add the ravioli filling, using some water between each ravioli before laying the top pasta sheet over it. Press down and cut with a ravioli cutter. -Cook the ravioli and combine them with the golden brown butter sage sauce. Enjoy!   #ad #tasteeurope #butteroffrance #frenchbutter #betterbutter #enjoyitsfromeurope
Brown Butter Sage Ravioli Today I am taking a page out of Chef Dave’s cookbook to create a rich brown butter sage sauce using @tasteerupebutteroffrance. Check out @dcberan ’s three butter techniques (the one I am using is his brown butter technique) and let me know which one you’ll be using in the comments below! Check out the link in my bio as well as in each of my stories to see the various cooking techniques in action! European Butter from France contains more fat than standard butter (at least 82%), and that higher fat content makes the sauce ultra creamy and adds a deep nutty flavor as it browns. Ingredients: For pasta dough: 2 cups of 00 flour 3 eggs (at room temperature) 1 tsp salt Filling: 1/2 cup Ricotta 1/4 cup shredded Parmesan Salt Black Pepper Brown Butter Sage Sauce: 3 oz French butter Fresh sage Toppings: Walnuts and shaved Parmesan Instructions: -Start by making the fresh dough – kneading it until it’s soft, smooth, and ready to roll. Let it rest for 30 minutes. -Next, prepare the star of the show: a rich brown butter sage sauce, using Chef Dave’s brown butter technique. This step elevates the dish and fills your kitchen with an irresistible aroma. -Slice the dough into four pieces. Gently flatten one into an oval disk and run it through the pasta roller attachment or a pasta maker. -Lay one of the pasta sheets on the mold, then add the ravioli filling, using some water between each ravioli before laying the top pasta sheet over it. Press down and cut with a ravioli cutter. -Cook the ravioli and combine them with the golden brown butter sage sauce. Enjoy! #ad #tasteeurope #butteroffrance #frenchbutter #betterbutter #enjoyitsfromeurope

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