Brown Butter Pesto Raviolis - Natalie Anderson

***NOT LOWFAT - but sooo yummy

3 or 4 tbs of butter

3 or 4 tbs of pesto (fresh or store bought is fine)

1 lb bag of frozen ravioli's (I like the cheese filled)
2 cups (or so) marinara sauce (fresh/store bought)

1.First Boil your water
2. In the meantime start browning your butter in a saute` pan while you Put your marinara in a sauce pan on med heat to heat thoroughly

3. When your butter begins to get brown (a stainless steel is best for this) add in your pesto, salt, and finely ground pepper.
In the meantime your water should be ready for your raviolis - boil about 3 minutes

4.Remove the cooked pasta and drain.

5.Add drained pasta directly to brown butter sauce cook on both sides for a minute, coating completely with brown butter sauce. pasta will brown slightly.

(note - you will not fit them all at once, this has to be done a little at a time.)

6.Plate your pasta as it is finished and top off with a little marinara sauce and some freshly grated Parmesan....You do not need to use the marinara, I like it without, my hubby likes it with - your choice

this makes about 4 servings