Garlic-Balsamic Brown-Butter Ravioli
Serves 215 mins prep10 mins cook
A quick 15-minute garlic-balsamic brown-butter dish featuring Brussels sprouts, mushrooms, and ravioli. This gluten-free meal is topped with crushed roasted almonds and offers a dairy-free sauce option. Perfect for a satisfying and easy meal!
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What you need
Instructions
1: Heat 1.5 tablespoons of olive oil over medium-high heat. 2: Add halved Brussels sprouts sliced side down and cook for about 3 minutes. 3: Add salt and pepper and toss the Brussels sprouts. 4: Add the sliced baby Bella mushrooms and toss again, cooking for about 4 more minutes. 5: Add 1 tablespoon of balsamic vinegar and toss for another minute, then remove from heat and set on a plate. 6: In the same pan, add 1.5 tablespoons of butter (or olive oil or ghee) and 1 clove of minced garlic, heating for 1 minute over medium-high. 7: Add 1/2 cup of salty broth and 1 tablespoon of balsamic vinegar, along with 1/4 teaspoon of dried thyme. 8: Bring to a boil and cook until reduced and liquid cooks off mostly, about 5-7 minutes, whisking occasionally. 9: Cook the ravioli according to the package directions, then quickly sear on each side to get a nice crisp.View original recipe