There’s something magical about brown butter; it’s the secret ingredient that transforms simple dishes into something exceptional. The process of browning butter caramelizes the milk solids, creating a deep, nutty flavor that adds complexity to any sauce. Pairing it with tomato sauce brings a burst of brightness and tang, balancing the richness perfectly. This recipe is perfect for family dinners or special occasions when you want to bring warmth and comfort to the table in a unique way.
Same Recipe, Your Texture
Pureed (IDDSI Level 4)
IDDSI Level 4 Pureed Brown Butter Tomato Sauce on Ravioli Recipe
Ingredients
Equipment
Method
- In a light-colored saucepan or skillet (to see the color change), melt the butter over medium heat. As the butter melts, stir or swirl the pan frequently. The butter will foam as it cooks. After a few minutes, the foam will subside, and you’ll see the milk solids begin to brown. The butter will take on a rich, golden-brown color and release a nutty aroma. Once the butter reaches a deep amber color, immediately remove it from the heat to prevent burning. Set aside.
- In the same pan with the brown butter, add the minced garlic and cook for 30 seconds until fragrant. Stir in the tomato puree or crushed tomatoes. Add the basil, red pepper flakes (if using), and season with salt and pepper. Return to heat and simmer for 10-15 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld together.
- Bring a pot of salted water to a boil. Add the ravioli and cook according to the package instructions or until tender. Drain and add the ravioli to a blender, using some milk or water to help achieve puree.
- Pipe squares of ravioli into squares on the plate and top with the brown butter tomato sauce. Garnish with a sprinkle of parmesan cheese.
SLP Notes
Testing Method: This recipe should pass the spoon tilt and fork drip tests defined by the International Dysphagia Diet Standardization Initiative (IDDSI). The puree should sit in a mound on a spoon, sliding off in one bite when tilted/ lightly flicked, with no thin liquid separating. The puree should sit on top of a fork and should not drip through the fork tines (small “tail” is ok). Adjusting Consistency: If the mixture is too thick, add small amounts of liquid (broth, sauce, milk, or water) one teaspoon at a time. If too thin, add a thickening ingredient such as instant potato flakes, pureed vegetables, or thickener as clinically appropriate. Temperature Caution: The viscosity of purees changes with temperature. Always test after reheating or chilling, as thinner or thicker consistencies may alter the IDDSI level. Storage & Reheating: Refrigerate promptly and reheat gently, stirring between intervals. Always retest consistency before serving.For the full pureed diet recipe collection, click here.
Soft and Bite Sized (IDDSI Level 6)
IDDSI Level 6 Soft & Bite-Sized Brown Butter Tomato Sauce Ravioli Recipe
Ingredients
Equipment
Method
- In a light-colored saucepan or skillet (to see the color change), melt the butter over medium heat. As the butter melts, stir or swirl the pan frequently. The butter will foam as it cooks.
- After a few minutes, the foam will subside, and you’ll see the milk solids begin to brown. The butter will take on a rich, golden-brown color and release a nutty aroma. Once the butter reaches a deep amber color, immediately remove it from the heat to prevent burning. Set aside.
- In the same pan with the brown butter, add the minced garlic and cook for 30 seconds until fragrant. Stir in the tomato puree or crushed tomatoes. Add the basil, red pepper flakes (if using), and season with salt and pepper. Return to heat and simmer for 10-15 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld together.
- Bring a pot of salted water to a boil. Add the ravioli and cook according to the package instructions or until tender. Drain and add the ravioli to the pan with the tomato sauce, gently tossing to coat.
- Spoon the ravioli onto plates, cut into 15mm pieces and drizzle with any extra brown butter tomato sauce from the pan. Sprinkle with the remaining Parmesan cheese and garnish with fresh basil if desired.
SLP Notes
Testing Method: Each piece should be cuttable with the side of a fork and pass the fork pressure test; no knife required. Piece Size: Maximum 1.5 cm for adults (8 mm for children). Trim larger pieces before serving. Texture Goal: Soft, tender, and moist throughout with no hard edges, gristle, or chewy skins. Wet cooking methods are highly recommended. Temperature Note: Heat can change firmness; always check texture again after reheating.For more soft and bite sized recipes, click here.
How do I…
Adjust the macros?
Protein: Add ricotta, meat or tofu into the meal, stir in blended cottage cheese or blended white beans to up fiber and protein.
Fat: Increase or decrease amount of oils/butter/cheese.
Carbs: Use low carb or vegetable based ravioli, serve fewer ravioli with fortified sauce/added protein.
Make it fit my eating style?
Gluten-Free: Specialty pasta for gluten free eaters is available as options.
Dairy-Free/Vegan: Trade the cheese for a vegan option like vegan shreds or nutritional yeast.
Make it fit my spoons?
Use store bought ravioli.
To reduce dishes, cook the ravioli first in a pot, then you can use the same pot for making the sauce.
Use garlic powder and dried basil.
Tips for Browning Butter
Use a Light-Colored Pan: This helps you see the color change clearly so you don’t overcook it.
Keep Stirring: Constant stirring or swirling ensures the milk solids don’t stick to the bottom and burn.
Watch Closely: Butter goes from golden to burnt quickly, so be vigilant and remove it from heat as soon as it turns a deep amber color.
Aromatic Hints: When you smell a nutty, toasty aroma, the butter is ready.
Keep Reading
For a larger batch dinner option, this Soft and Bite Sized Beef Stroganoff is creamy convenience.
Every recipe here is designed for texture sensitive eaters: from dysphagia to dental issues to picky eaters. Get recipe roundups and practical tips by joining the mailing list.
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