Portobello Ravioli with Basil Brown Butter and Mizithra Cheese Recipe

Portobello Ravioli with Basil Brown Butter and Mizithra Cheese Recipe

2 lbs. cooked & drained ravioli (Portabella)
2 tbsps. red bell pepper, roasted & diced
1 tsp. garlic, minced
8 oz. butter, unsalted
2 cups of baby spinach leaves
1 oz. fresh basil leaves, torn
Sprigs of rosemary & parsley
A pinch of salt & white pepper
Dash of lemon juice
1 cup of mizithra cheese, shredded

In a saute pan or skillet, heat butter just until butter begins browning. Add in juice of the lemon, pepper & salt prior to butter burning. Then, add in ravioli, garlic, basil and spinach and mix everything well.

Stir in cheese then mix again until raviolis are coated evenly with cheese. Take out ravioli using a slotted spoon and place them in a platter then finish the dish with a sprinkling of roasted pepper, rosemary & parsley.