Stanley's Supper Box: Ravioli alla Zucca Violina
Follow this incredibly easy recipe for a night of gourmet Italian at home!
Bring a large stockpot of salted water to a rolling boil, then gently add your ravioli without crowding them. Give them a little stir and let them cook 5-7 minutes or until they all float to the surface of the water.
In a separate pan, heat 3 tablespoons of the Isigny butter over medium heat until it flecks of brown begin to appear at the bottom of the pan. Add roughly a tablespoon of chopped fresh sage, thyme, or herb of your choice and turn off the heat.
Once your ravioli have finished boiling, remove them from the water. Turn the heat back on your pan and gently toss your ravioli until they're all evenly coated with the brown butter and herb sauce. Finish with a healthy topping of freshly grated parmesan and enjoy!
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