TARRAGON BROWN BUTTER TOPPING
1/2 cup (4 ounces) salted butter
- 2 tablespoons tarragon, chopped
- 2 tablespoons Italian parsley, chopped
- 1/2 cup panko bread crumbs or other bread crumbs, dry
Place butter into medium saute pan; melt completely over medium-high heat. Cook until water in the butter evaporates and the butter starts to brown. Add herbs and toss to combine. Remove from heat and toss in bread crumbs. Adjust seasoning with pepper and coriander, and salt, if needed. Reserve warm for service over the ravioli.