Shallots, poppy seeds and thyme aren’t usually ingredients you see together. But saute them up in some butter, and you have a deliciously light sauce that pairs perfectly with your favorite ravioli.
When you have a picky toddler at your dinner table, pasta, whether it’s ravioli, macaroni or plain old spaghetti, is always a guaranteed hit. One thing that makes it so enticing to those little mouths is the sauce it’s usually drenched in. Both tomato and Alfredo seem to bring smiles to those little faces. And then, if you add meatballs… well that plate will probably be licked clean in a matter of seconds. The only problem with sauce-drenched pasta is that it tends to be too heavy on these warm spring and summer nights.
But just because the sauces are too much for those hot evenings doesn’t mean you have to wait until the fall to make more pasta dishes and have guaranteed success at the dinner table. All you need to do is change your topping, and La Cucina Italiana had the perfect easy answer.
Ravioli with shallot-thyme-poppy seed butter
- 4 tablespoons unsalted butter
- 1 shallot, minced
- 1 tablespoon thyme
- 1 tablespoon poppy seeds
- 2 (9 ounce) packages of your favorite ravioli
- 1 cup Parmesan cheese
- Cook ravioli according to package directions, drain, reserving one-quarter cup pasta water, and set aside.
- While the ravioli cooks, melt the butter in a large skillet over medium-high heat until foamy. Add the shallot, thyme and poppy seeds and cook, stirring occasionally, until the shallot is tender, about three minutes. Stir in the reserved pasta water until combined.
- Place the ravioli in a large serving bowl. Add the butter sauce, sprinkle with cheese and toss to coat. Serve immediately.