RAVIOLI WITH BROWN BUTTER AND SAGE SAUCE
I got this out of a magazine many years ago. Very easy. If you have fresh sage, use 1 tablespoon of that
Provided by Cookie16
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Cook ravioli as directed, drain and set aside.
- In medium frying pan over medium high heat, melt the butter.
- Cook until it becomes golden brown, about 2 - 3 minutes. Do not let it scorch.
- Add the sage, salt and pepper and mix for a few seconds.
- Add cooked ravioli, toss to coat.
- Serve hot.
Nutrition Facts : Calories 68.7, Fat 7.7, SaturatedFat 4.9, Cholesterol 20.4, Sodium 164.5, Carbohydrate 0.2, Fiber 0.1, Protein 0.1
CHEESE RAVIOLI WITH BROWN BUTTER AND SAGE
The cheese filling in the ravioli matches up well with the flavors of butter and sage.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 10m
Number Of Ingredients 4
Steps:
- Bring a large pot of salted water to a boil; add ravioli, and cook until al dente, according to package instructions. Drain, and divide among 4 plates.
- In a medium skillet, heat butter over medium. When it starts to foam, add sage. Continue to cook until butter is golden brown and sage is slightly crisp, 1 to 2 minutes; season with salt. Drizzle ravioli with brown butter and sage; serve.
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.
BASIC RAVIOLI WITH A BUTTER-SAGE SAUCE
Steps:
- For the filling: Add the ricotta, Parmigiano and eggs and sprinkle with salt in a bowl. Adjust seasoning if needed. Put the filling in a pastry bag and reserve.
- For the pasta: Set the pasta roller on the widest setting (#1). Start with half the pasta dough; keep the other half covered until ready to use. Using your hands, flatten the dough as much as you can to facilitate it going through the pasta roller. Run the dough through the roller, twice dusting it in between rolls if it feels sticky. Fold the dough into thirds and turn it 90 degrees (a quarter turn) and run it through the pasta machine 2 to 3 times. Move the roller to the next setting (#2) and run the pasta through. Dust lightly with flour if the dough feels sticky. Continue to run the dough through the machine reducing the opening (or moving the setting to the next larger number) in between every roll. Stop when you get to the correct thinness, this will usually be around number 5 or 6 on the dial, but every machine is different, you will have to be the judge of your own pasta thickness.
- To assemble the ravioli: Lay out the dough on a flat surface. Brush the lower half of the dough (the part that is closest to you) lightly with water. This is the glue that will hold the ravioli together. Use the glue sparingly, if you use too much the pasta will slide and not stick. Pipe 1-inch balls of filling onto the pasta that has been brushed with water, leaving about 2 inches between each ball. Fold the top half of the pasta down over the filling to meet the bottom edge. Using your index fingers, poke around each filling ball to seal the ravioli shut, AND to make sure that there are no air bubbles. Using a fluted round cutter or a fluted pastry wheel or even a drinking glass, cut out each ravioli. Transfer to a sheet tray dusted with semolina or polenta and reserve until ready to use.
- To cook the ravioli and make the sauce: Add the butter to a large saute pan and bring to a medium heat. Add 1 cup of chicken stock and season with salt. Shake the pan to incorporate the butter and stock, and simmer until the stock has reduced a bit and the sauce looks velvety and is the consistency of heavy cream. If the sauce thickens too much, adjust the consistency with chicken stock. Add the sage and season with salt.
- Add the ravioli to the pot of boiling water and cook for 3 to 4 minutes. Carefully remove the ravioli from the cooking water and put them immediately into the sauce. Bring the sauce to a boil, shaking frequently to be sure that the ravioli don'(TM)t stick to the bottom of the pan.
- Transfer the ravioli to a serving platter. Mangia Bene!
- Put the flour on a clean, dry work surface. Make a hole (this is also called a well) in the center of the flour pile that is about 8 inches wide (bigger is definitely better here). Crack all of the eggs and the yolk into the hole and add the olive oil, salt and water.
- Using a fork, beat the eggs together with the olive oil, salt and water. Using the fork, begin to incorporate the flour into the egg mixture; be careful not to break the sides of the well or the egg mixture will run all over your board and you will have a big mess! Also, don't worry about the lumps. When enough flour has been incorporated into the egg mixture that it will not run all over the place when the sides of the well are broken, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together to a homogeneous mixture, THEN you can start kneading.
- When kneading it is VERY important to put your body weight into it, get on top of the dough to really stretch it and not tear the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple dough. When done, the dough should look VERY smooth and feel almost velvety. Kneading will usually take from 8 to 10 minutes for an experienced kneader and 10 to 15 for an inexperienced kneader. Put your body weight into it, you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun!
- When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let rest for at least 1 hour. If using immediately do not refrigerate.
- Roll and cut the pasta into desired shape. How smooth and supple!
RAVIOLI WITH SAGE-WALNUT BUTTER
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Combine the vinegar, honey and bay leaf in a small saucepan and boil over medium-high heat until syrupy, 4 to 5 minutes. Cover to keep warm.
- Add the ravioli to the boiling water and cook as the label directs. Meanwhile, melt the butter in a large skillet over medium heat, then add the sage and walnuts and cook until the nuts are toasted, about 3 minutes. Increase the heat to high, ladle in about 1 cup cooking water and bring to a boil. Cook until reduced by about half, 1 to 2 minutes.
- Drain the ravioli, reserving another 1/2 cup cooking water. Add the ravioli to the skillet and toss to coat, adding the reserved water as needed. Remove from the heat, toss with the parmesan and season with salt. Divide the ravioli among plates and drizzle with the balsamic syrup.
BUTTERNUT SQUASH, SAGE, AND GOAT CHEESE RAVIOLI WITH HAZELNUT BROWN-BUTTER SAUCE
Categories Pasta Appetizer Roast Goat Cheese Butternut Squash Winter Sage Hazelnut Boil Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 30 ravioli, serving 6 generously
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. and lightly grease a baking sheet.
- Make filling:
- Put squash halves, flesh sides down, an baking sheet and roast in middle of oven 30 minutes, or until flesh is very tender. When squash is cool enough to handle, scoop out flesh into a bowl and discard skin. Mash squash with a fork until smooth.
- While squash is roasting, in a skillet cook onion and sage in butter with salt and pepper to taste over moderate heat, stirring, 5 minutes, or until onion is golden brown. Stir in garlic and cook, stirring, 1 minute.
- Cool onion mixture slightly and add to squash. Add goat cheese and stir to combine well.
- In a 6-quart kettle bring 5 quarts salted water to a gentle boil for ravioli.
- Put 1 won ton wrapper on a lightly floured surface, keeping remaining wrappers in plastic wrap, and mound 1 tablespoon filling in center. Lightly brush edges of wrapper with water and put a second wrapper over first, pressing down around filling to force out air and seal edges well. If desired, trim excess dough with a round cutter or sharp knife. Transfer ravioli to a dry kitchen towel. Make more ravioli with remaining wrappers and filling in same manner, transferring as formed to towel and turning occasionally to dry slightly.
- In skillet cook butter with hazelnuts over moderate heat until butter begins to brown, about 3 minutes, and immediately remove from heat (nuts will continue to cook). Season hazelnut butter with salt and pepper and keep warm, covered.
- Cook ravioli in 3 batches in gently boiling eater 6 minutes, or until they rise to surface and are tender (do not let water boil vigorously once ravioli have been added). Carefully transfer ravioli as cooked with a slotted spoon to a large shallow baking pan and add enough cooking water to reach 1/2 inch up side of pan. Keep ravioli warm, covered.
- Transfer ravioli with a slotted spoon ) letting excess cooking liquid drip off) to 6 plates and top with hazelnut brown-butter sauce.
RAVIOLI W/BROWNED BUTTER, SAGE OR BASIL AND PINE NUTS
The recipe is easy and I hope you love it as much as my family does. I first got this recipe from the Food Network/ Giada DeLaurentis and tweaked it some & omitted some ingredients. I would suggest using a ravioli that has a delicate flavor so that it is not overpowering (mushroom, chicken) It is so tasty it makes a nice dinner for guests.
Provided by Chicagoland Chef du
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Toast pine nuts in a dry fry pan over low/medium heat on the stove top until golden brown. Careful not to burn! Set aside.
- Bring a large pot of water to a boil, add salt to the boiling water. Meanwhile, while waiting for the water to boil --.
- In a large frying pan melt the butter over medium/high heat until pale golden brown flecks appear. About 4 minutes.
- Add the ravioli to the boiling water until they are cooked through, stirring occasionally, about 5 minutes, drain.
- NOTE: Once ravioli rises to the top of the boiling water, give it another minute or two and they are done. Careful not boil too vigorously or they will fall apart.
- Add the cooked ravioli to the butter mixture, toss in pine nuts, sprinkle in basil or sage leaves and top with some grated parm-reggiano. Place on plates or in a covered casserole dish for serving.
- Serve with freshly grated cheese at the table.
Nutrition Facts : Calories 282.5, Fat 29.7, SaturatedFat 16.3, Cholesterol 68.3, Sodium 130.7, Carbohydrate 1.2, Fiber 0.3, Sugar 0.3, Protein 4.4
More about "cheese ravioli with brown butter and sage recipes"
RAVIOLI WITH BROWN BUTTER AND SAGE RECIPE | REAL SIMPLE
From realsimple.com
5/5 (180)Total Time 15 minsServings 4Calories 784 per serving
- Meanwhile, heat the butter in a large skillet over medium-low heat until it foams. Add the shallots and cook, stirring, until golden, 1 to 2 minutes.
- Increase heat to medium. Add the sage and cook until the leaves turn crisp, about 1 ½ minutes. Remove from heat. Season with salt and pepper.
- Add the shallot-sage butter to the pasta pot and toss gently. Add ½ cup Parmesan and toss again.
RAVIOLI WITH BROWNED BUTTER AND CRISPY SAGE | FOODIECRUSH .COM
From foodiecrush.com
5/5 (14)Total Time 15 minsCategory Main Course, Side DishCalories 389 per serving
BROWN BUTTER SAGE RAVIOLI RECIPE - PASTA.COM
From pasta.com
CHEESE RAVIOLI WITH BROWN BUTTER, PANCETTA & FRIED SAGE – RECIPE!
From genabell.com
CHEESE RAVIOLI WITH SAGE BUTTER - SIMPLE ITALY
From simpleitaly.com
RAVIOLI WITH BROWN BUTTER AND SAGE - INDIANA CONNECTION
From indianaconnection.org
BROWN BUTTER AND SAGE RAVIOLI - NOMASTE HUNGRY
From nomastehungry.com
FOUR CHEESE RAVIOLI IN BROWN BUTTER SAGE SAUCE RECIPE
From gfreefoodie.com
SAGE BUTTER PUMPKIN CHEESE RAVIOLI. - HALF BAKED HARVEST
From halfbakedharvest.com
EASY HOMEMADE PUMPKIN RAVIOLI WITH BUTTER PARMESAN SAUCE
From allourway.com
RAVIOLI WITH BROWN BUTTER SAGE SAUCE - THE KITCHEN FAIRY
From kitchenfairy.ca
CHEESE RAVIOLI WITH BUTTER AND SAGE RECIPE | EAT SMARTER USA
From eatsmarter.com
TASTETORONTO | SWEET POTATO RAVIOLI WITH BROWN BUTTER AND SAGE
From tastetoronto.com
SAUSAGE RAVIOLI WITH SAGE BROWN BUTTER | TASTY KITCHEN: A HAPPY …
From tastykitchen.com
CHEESE RAVIOLI WITH BUTTERNUT SQUASH AND SAGE BROWNED BUTTER
From grumpyshoneybunch.com
TORTELLINI WITH BROWN BUTTER AND SAGE RECIPE | BON APPéTIT
From bonappetit.com
RAVIOLI WITH BROWN BUTTER AND SAGE RECIPE | MYRECIPES
From myrecipes.com
BROWN BUTTER AND SAGE RAVIOLI - GOOD FOOD ST. LOUIS
From goodfoodstl.com
RECIPE: RAVIOLI WITH BROWN BUTTER AND SAGE
From expressnews.com
RAVIOLI WITH BROWNED BUTTER AND SAGE - MODERN HONEY
From modernhoney.com
BROWN BUTTER RAVIOLI WITH CRISPY SAGE - IN THE KITCHEN WITH STEFF
From inthekitchenwithsteff.com
LOBSTER RAVIOLI WITH BROWN BUTTER SAGE SAUCE
From thesecretingredientis.com
BUTTERNUT SQUASH RAVIOLI AND BROWN BUTTER SAUCE RECIPE
From pinterest.ca
SMOKED CHEESE RAVIOLI WITH BROWN BUTTER SAGE WALNUT SAUCE
From sugarlovespices.com
HOMEMADE CHEESE RAVIOLI WITH SAGE & BROWN BUTTER
From oliversmarket.com
FRESH SPINACH & CHEESE RAVIOLI WITH BROWN BUTTER SAGE SAUCE
From lepoissonbleu.com
FOUR CHEESE RAVIOLI SAUCE - THERESCIPES.INFO
From therecipes.info
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
BROWNED BUTTER RAVIOLI RECIPE | LAND O’LAKES
From landolakes.com
GOAT CHEESE AND WHITE ASPARAGUS RAVIOLI – STEFAN'S GOURMET BLOG
From stefangourmet.com
BUTTERNUT SQUASH RAVIOLI WITH BROWN BUTTER AND SAGE - OLIVIERI
From olivieri.ca
MUSHROOM RAVIOLI WITH SAGE BROWN BUTTER SAUCE - APRON & WHISK
From apronandwhisk.com
RUSTIC RICOTTA RAVIOLI IN A BROWN BUTTER SAGE SAUCE | FOODTALK
From foodtalkdaily.com
CHESTNUT RAVIOLI WITH BROWN BUTTER SAGE SAUCE - ITALIAN FOOD …
From italianfoodforever.com
RAVIOLI WITH SAGE BROWN BUTTER - MAMAMANCINI'S
From mamamancinis.com
MUSHROOM RAVIOLI WITH BROWN BUTTER SAGE SAUCE — ANNA MAGAZINE
From annamagazine.ca
HOMEMADE FIVE CHEESE RAVIOLI WITH GARLIC BROWN BUTTER SAUCE
From iambaker.net
RAVIOLI WITH SAGE BROWN BUTTER SAUCE - BUDGET BYTES
From budgetbytes.com
PEAR & CHEESE RAVIOLI WITH BROWN BUTTER SAGE SAUCE
From yestoyolks.com
VENETIAN CHEESE RAVIOLI IN BROWN BUTTER AND SAGE - LIFE IN ITALY
From lifeinitaly.com
BROWN BUTTER AND SAGE RAVIOLI - FEMALE FOODIE
From femalefoodie.com
You'll also love