RAVIOLI WITH BALSAMIC BROWN BUTTER
Provided by Giada De Laurentiis
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook 4 to 5 minutes, until tender but still firm to the bite, stirring occasionally. Drain ravioli onto a large serving platter.
- Meanwhile, in a medium saucepan cook the butter over medium heat, stirring occasionally. When the foam subsides, and the butter begins to turn a golden brown, about 3 minutes, turn off the heat. Let cool for about 1 minute. Stir in the balsamic vinegar, salt, and pepper.
- Transfer the ravioli to the pan saucepan with the balsamic brown butter. Sprinkle walnuts and Parmesan over the top. Serve immediately.
RAVIOLI ALFREDO WITH ARTICHOKES
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the ravioli and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
- Meanwhile, melt the butter in a large skillet over medium-high heat. Add the shallot, artichoke hearts, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the artichokes are golden brown, about 5 minutes. Add the wine and cook until mostly evaporated, about 1 minute. Add the heavy cream and bring to a simmer. Add the parmesan, peas and nutmeg. Cook, stirring, until the sauce is thickened, about 1 minute.
- Add the ravioli, tarragon and reserved cooking water to the skillet; gently stir to combine. Season with salt and pepper.
Nutrition Facts : Calories 640 calorie, Fat 38 grams, SaturatedFat 22 grams, Cholesterol 150 milligrams, Sodium 1080 milligrams, Carbohydrate 50 grams, Fiber 5 grams, Protein 22 grams
ARTICHOKE RAVIOLI WITH BROWN BUTTER SHRIMP
A nice pasta dish that I created to use pre-made artichoke ravioli from Trader Joe's that I had, but feel free to substitute whatever ravioli you wish. Note: Nutrition info will be incorrect, as the ravioli is not included.
Provided by Recipe Reader
Categories One Dish Meal
Time 20m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Gently boil ravioli, as directed on package and drain when done.
- Meanwhile, dice the shrimp and season them lightly with salt.
- In a skillet, heat 1 tablespoon butter over medium heat until browned.
- Add shrimp and cook 3-4 minutes, until cooked through.
- Remove shrimp from pan and wipe out remaining butter.
- Add to pan 1 more tablespoon butter, chicken broth, lemon zest, and lemon juice.
- Cook until reduced for a sauce and stir in last tablespoon butter.
- Top ravioli with parmesan cheese and shrimp, then drizzle with sauce.
Nutrition Facts : Calories 287.7, Fat 15, SaturatedFat 8.7, Cholesterol 329.4, Sodium 719.7, Carbohydrate 2.4, Fiber 0.8, Sugar 0.3, Protein 35.2
BUTTERNUT SQUASH RAVIOLI WITH BROWN BUTTER SAUCE
Rich, deeply flavorful butternut squash ravioli that is perfect for the hard to cook for vegetarian.
Provided by Brian Genest
Time 1h45m
Yield 6
Number Of Ingredients 19
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Rub squash down with 1 tablespoon olive oil and place on a baking sheet. Cut the tops off of each clove of garlic, rub with oil, and wrap in foil. Place on the baking sheet.
- Roast in the preheated oven until squash and garlic cloves are soft and browned, about 30 minutes.
- Remove squash and garlic from the oven. Remove the garlic skin and transfer to the bowl of a food processor. Add squash along with ricotta, grated Parmesan, brown sugar, and salt for filling. Blend into a thick paste. Transfer to a bowl, cover, and set in the refrigerator until cool.
- While squash is roasting, whisk semolina, all-purpose flour, and salt for pasta together in a bowl. Dump onto a counter and push flour into a mound. Dig a well in the center. Crack eggs into the well and add 2 tablespoons olive oil. Start folding flour and egg onto each other; continue kneading and folding until it comes together as a dough. Add more flour or oil if it is too wet or dry, respectively. The final product should look smooth, and the dough should bounce back if you press your thumb into it. Cover with plastic wrap and let rest for 30 minutes.
- If you have a pasta maker, pass the pasta through to make a pasta sheet about the thickness of a dime. If not, get to work with a roller on a lightly floured surface. Make several sheets.
- On one sheet, dollop about 2 tablespoons of squash filling 2 inches apart. Place another sheet over top and press the dough down around each lump of filling. Try to keep it tight, as you don't want a lot of air in the interior. But don't go too close, or you'll have filling trapped between pasta layers and ruin the seal. Use a ravioli stamp to stamp out and seal each ravioli. Set aside.
- In another pan, heat a thin layer of canola oil over medium heat. Working in batches, fry sage leaves until dark green and crispy. Remove to paper towel-lined plate to strain grease. Set aside.
- Melt butter in a small saucepan over medium heat; simmer, stirring frequently, until browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes. Reduce heat to medium-low. Stir in tarragon, thyme, and salt.
- While sauce is being prepared, bring a pot of lightly salted water to a rolling boil. Add raviolis and boil until they float, about 5 minutes. Drain and plate.
- Ladle butter sauce over pasta and garnish with fried sage. Sprinkle with shredded Parmesan cheese and serve immediately.
Nutrition Facts : Calories 758.5 calories, Carbohydrate 66.9 g, Cholesterol 150.9 mg, Fat 50.1 g, Fiber 5.9 g, Protein 14.6 g, SaturatedFat 16.7 g, Sodium 1077.5 mg, Sugar 8.7 g
SAGE & BROWNED BUTTER RAVIOLI
After enjoying a similar dish in Italy, we came home and planted sage in our garden to be sure we could recreate the brown butter sage sauce. This quick and easy dinner always brings back fond memories of our trip. -Rhonda Hamilton, Portsmouth, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Cook ravioli according to package directions. In a large heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Immediately stir in sage and salt; remove from heat., Drain ravioli, reserving 2 tablespoons pasta water. Add ravioli, pasta water and lemon juice to butter mixture; gently toss to coat. Serve with cheese.
Nutrition Facts : Calories 621 calories, Fat 34g fat (21g saturated fat), Cholesterol 120mg cholesterol, Sodium 1103mg sodium, Carbohydrate 58g carbohydrate (2g sugars, Fiber 3g fiber), Protein 23g protein.
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