Anyone who’s been following my blog might be starting to understand why it is I’m a bit of a chubster. Pasta with cheese sauce, risottos, and now, ravioli with sage brown butter sauce.
Rest assured, I eat plenty of salads and fish as well, but I’ve been having a bit an indulgent streak. I go through phases where I’ll try new, elaborate recipes several times a week. I also go through phases where I eat cereal for dinner, and lots of Trader Joe’s frozen stuff. Anyway, I’ve made this sauce before, but at the old house with a ceramic cooktop. I think due to the fact that I’m still not quite used to this gas cooking, I burned the holy heck out of a brown butter sauce earlier this week. I actually took two shots at it and turned both pans of sauce into nothing but a black, rancid disaster. Needless to say, I was frustrated.
Everything came out perfectly tonight, though. This is the porcini mushroom ravioli from A.G. Ferarri’s, with the brown butter recipe courtesey of Epicurious.
I should point out that I don’t really consider myself a chef. More of a novice cook. But “chubby chef” sounded better.
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