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Crab Ravioli with Black Brown Butter and Tarragon
serves 2
Crab Ravioli with Black Brown Butter and TarragonIngredients


  • 9 ounces crab ravioli (or other seafood stuffed pasta)

  • 3 tablespoons butter

  • 1 4-gram packet of squid ink

  • Tarragon leaves for garnish

  • Parmesan to taste

  • Salt and freshly ground black pepper


Procedure


Cook the ravioli in boiling salted water until they float to the top.  Drain gently.


Meanwhile, in a sauté pan, melt the butter on medium to medium-high heat. Keep cooking it until it first foams, and then begins to take on a golden-brown hue. Take it off the heat to prevent the butter from burning, and stir in the squid ink. Add in the cooked ravioli, and a touch of the ravioli cooking water, salt (go lightly), and pepper, and toss gently. Place in a serving bowl, top with freshly torn tarragon leaves and grated Parmesan, and dive in.


Note


In France, black butter, a kind of burnt butter sauce, was made illegal because of its negative health effects. So I toss crab-filled ravioli with a brown butter sauce stained black with ink. It is delicious topped with ripped shards of fresh tarragon and curls of the best Parmesan cheese. Very Venetian.


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