Have you ever made ravioli using wonton skins? If not, you need to. It’s so easy and you’ll get addicted to experimenting with different fillings.
I made Italian sausage ravioli with a tomato butter sauce.
Y’all. This sauce is seriously ahmazing.
The sweet people at Cooking Light generously sent me some Kerrygold goodies to try, which are Irish grass-fed dairy products. I tried a few of their cheeses, including Swiss and Dubliner (my favorite, I LOVE sharp cheeses), and of course their butter.
I thought about making a cheese dip, because y’all know how I am about my appetizers.
However, I decided on making a dinner recipe.
It forced me to think outside the box here; I like challenging myself.
Their butter is definitely superior. Maybe it’s the whole grass fed thing? Maybe because it’s Irish? Who knows. The stuff is good.
I made my own sauce for this, which I usually do, but feel free to use jarred pasta sauce if you want. Just heat it in a sauce pan with the butter and simmer on low so the butter flavor gets incorporated into the sauce. If you do make your own, be sure to taste it while it’s simmering and adjust seasonings according to your preference.
You may want more salt (or butter!).
This butter is exquisite over bagels, in cheese sauces, melted over rice. It’s top notch!!
I also made some french bread to go with it, which was perfect for dipping in the sauce. SO.GOOD.
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