Butternut Squash Ravioli with Pecan Brown Butter Sauce

Hmmm where oh where to start on this one. This is one of the simplier recipes in the book. Store bought ravioli and only a handful of ingredients. What I thought would be a breeze, ended up turning out pretty badly. I cooked the brown butter for too long, and theres nothing worse than burnt pecan brown butter. Ew! Bitter and not very delightful. I apparently had the heat too high as well, Mark pointed it out, but it was too late. By the time I lowered the temp there was no turning back. Needless to say, that is why there is only one ravioli here with that pecan butter. The rest were tossed with some easy cream sauce.

49 down.