PORTABELLA RAVIOLI WITH BASIL BROWN BUTTER AND MIZITHRA CHEESE
Ingredients:
2 lb. Portabella ravioli, cooked and drained
8 oz. unsalted butter
2 C. baby spinach leaves
1 tsp. minced garlic
1 oz. torn fresh basil leaves
2 T. diced roasted red bell pepper
Pinch salt
Pinch white pepper
Dash lemon juice
Sprig of parsley
Sprig of rosemary
Add the butter to a hot saute pan and heat until it begins to brown. Add salt, pepper and a dash of lemon juice just before butter starts to burn. Add the spinach, basil, garlic, peppers and ravioli, then toss well. Add the cheese and toss well until the ravioli is evenly coated with the cheese. Gently spoon into a serving bowl with a slotted spoon to prevent an excess of liquid. Garnish with the parsley, rosemary and red peppers.
B-man 