Simple Supper: Lobster Ravioli with Beurre Noisette & Arugula

Growing up, Sunday night suppers were usually something of an affair. The whole family came over & filled the house with chatter, hugs, & tons of food. Someone (usually my grandmother), spent all day in the kitchen pouring over pot roasts, fried chicken, dumplings & the like. We ate & ate & ate, then finally, reminisced about eating over a cup of coffee or a last sip on wine. No, we aren't a big Italian family -- just fervent Southerners.

By contrast, I spent my of my teen-dom at my high school boyfriend's house where Sunday night suppers where the polar opposite. Wiped out from the week, his mother served up a platter of Ritz crackers, dry salami, slices of cheese, & usually a bowl of fruit to round out the simple dinner.

In my adulthood I like to walk the line somewhere between the two. Sunday's are always sleepy days for laundry, naps, and cups of coffee at my house. Strangely, these languid days leave me with little energy for supper but still craving something more than crackers & cheese. Usually unassuming pasta dishes & hearty salads fill out my Sunday menu.

Tonight, Ray & I tucked into a warm bowl of lobster ravioli with beurre noisette (also known as brown butter) while watching the oscars (congrats, Sean Penn!!). Beurre noisette adds so much warmth & flavor to anything it's tossed into. Rich raviolis already pack so much pungency, a simple beurre noisette just enhances the flavor while adding a little je ne sais quoi. The kitchn give an excellent rundown of the process of browning butter here. It's really a simple method, heat your desired amount over medium-low heat stirring with relative frequency until the milk solids have foamed & dissolved & the butter is medium brown in color.

Lobster Ravioli with Beurre Noisette & Arugula

1 package prepared ravioli

1 c. arugula

2 tbsp. unsalted butter

2 sprigs fresh thyme

10 - 15 parmesan shavings

salt to taste

pepper to taste

In a medium pot bring salted water to boil. Meanwhile, over medium-low heat, brown the butter. After the butter has liquified, add the thyme, a pinch of salt, & an pinch of pepper. The browning process takes 8 minutes or so.

Once the water has boiled, toss the ravioli in and boil for 5 minutes or until tender. Toss the cooked ravioli & arugula in the sauce pan with the butter and toss to combine. Serve & garnish with a few shavings of parmesan cheese.