We developed this recipe especially for serving with Seafood Ravioli, but you could use it on almost any of the Nuovo Ravioli varieties. If you wanted to amp up the dill flavor even more, you could try substituting dill pollen for the fresh dill.
Lemon and Dill Butter Pasta Sauce: (Makes enough for 2 servings)
2 tablespoons plus 4 tablespoons unsalted butter, cut into tablespoon-size pieces
1 shallot, finely chopped
1/4 cup dry white wine
1 tablespoon fresh lemon juice
¼ teaspoon tamari or shoyu (soy sauce)
1 tablespoon fresh dill, finely chopped
Portuguese sea salt and Tellicherry black pepper
2 sprigs fresh dill for garnish (optional)
1. Heat olive oil in small heavy saucepan over medium heat. Add shallot; sauté 1 minute.
2. Add wine, lemon juice, and soy sauce; bring to simmer and allow to reduce to 2 tablespoons liquid, stirring occasionally.
3. Add dill and stir in butter, one pat at a time, adding each piece as the previous one has just melted. Remove from heat; season to taste with salt and pepper.
4. Place freshly cooked and drained ravioli in large bowl. Toss with butter sauce. Divide among plates and pour any remaining sauce over. Garnish with dill sprig, if desired.
Original recipe by Trina Kaufman.