Simple ItalianWritten by Grant
Although we're out of our "travel to Italy" phase (you can thank the Italians for that) we still eat Italian food. Just so everyone knows Italian is pronounced with a short I and not eye-talian (there is no country pronounced eye-taly). Now that I have that off my chest I'll continue. We still eat Italian but we rarely ever go out to eat at Italian restaurants because just as French food get's lost in the translation to America so does Italian. In Italy most dishes are very simple to make and have a nice clean goodness to them. At italian restaurants in the States the same dishes are complex, expensive and heavy. It doesn't seem to matter if the owners are actually from Italy either because they do the same thing. Mexican's make crappy food in America and wonderful food in Mexico, Italians make crappy food in America and wonderful food in Italy. I'm not sure what the source of this is but it exists nonetheless. So anyway we wanted a simple meal tonight so we fixed Italian (remember Italian = simple, say it three times).
Usually we make our own stuffed pasta but this time we cheated. We bought frozen butternut squash filled ravioli. The problem with store bought ravioli is they have no real flavor. Even though you can look at the ingredients list and see everything is there they come out real bland. For the sauce we browned one stick of butter until it foamed and then added the sage leaves while removing it from the stove. While that was cooling I made some Buerre Monte which is an emulsion of water and butter. Buerre Monte is the coolest thing ever. You just boil about 1 TBs of water in a pan and then wisk in butter a TBs or two at a time. This emulsion process keeps the fats and milk solids from seperating from the butter. I mixed in some of the Buerre Monte to thicken our browned butter a bit and shredded some parmesan over the top and it was ready. The whole meal was done in the amount of time it takes to boil water.