Short Rib Ravioli with Brown Butter and Crème Fraiche
SERVES: 4-6
PREP TIME: 5 minutes
TOTAL TIME: 10 minutes
COURSE: Main
Citarella Short Rib Ravioli have a plump filling of beef braised in red wine with prosciutto and pancetta. The nuttiness of a brown butter sauce with the addition of lemon juice to brighten the dish makes this an utterly satisfying and delicious pasta entrée.
Ingredients
- 2 containers Citarella Short Rib Ravioli
- 1 stick salted butter
- 2 Tbsp lemon juice
- 1/2 cup crème fraiche
- 2 Tbsp fresh chives, minced
- Salt and pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Cook ravioli according to package instructions, reserving some pasta water for your sauce.
- In a large skillet over medium heat, melt butter and cook stirring frequently for 3-5 minutes until golden brown and fragrant.
- Add ravioli to the pan with butter along with a few teaspoons of pasta water and lemon juice. Cook for 1-2 minutes then turn off heat. Add in chives, and season with salt and pepper.
- Spoon on serving platter and garnish with dollops of crème fraiche.
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