Pumpkin Ravioli with Caper & Nutmeg Brown Butter

As a result of yesterday’s Foodie Fest, I had some salted capers and pancetta to use. I also had fresh pumpkin ravioli.

I thought of a caper butter sauce, then thought of adding nutmeg. Easy to do. I was going to fry the pancetta, but then decided I wanted something different to offset the soft pasta. Grilled pancetta crisps. Oh yes.

I grilled the pancetta, and then set that aside to cool.

Pancetta crisps

I soaked the capers for 5 minutes in warm water, and then drained them to rinse off the salt. I chopped them a little to release more flavour.

Then I melted 2 – 3 tablespoons of butter in a shallow pan on a gentle heat, with a drizzle of olive oil so that it browned a little as it foamed but didn’t burn.

Added in the capers, and let them infuse into the butter. While that was gently bubbling, I started cooking the pasta.

Plunge them into boiling water, cook for 4-6 minutes, then drain. They cool quite quickly but that’s fine.

Grate maybe 1/4 tsp of nutmeg into the browned butter, add the drained ravioli, and gently reheat, turning to coat each ravioli thoroughly.

Serve with the crisps asap!


Close  up

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