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.
EDAMAME RAVIOLI WITH BROWNED BUTTER-MUSHROOM SAUCE
Make and share this Edamame Ravioli With Browned Butter-Mushroom Sauce recipe from Food.com.
Provided by gailanng
Categories Beans
Time 5h5m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook edamame in large pot of boiling salted water until tender, about 6 minutes. Drain. Transfer to processor. Add both cheeses; process until smooth. Transfer to strainer set over large bowl. Press mixture through strainer with spatula (solids may remain in strainer). Season filling with salt. Cover and chill until firm, about 4 hours.
- Line baking sheet with waxed paper. Place 1 goyza wrapper on work surface. Place 1 tablespoon filling on wrapper. Brush edges with glaze; fold over and seal. Transfer to sheet. Repeat with remaining wrappers, filling, and glaze.
- Melt butter in large skillet over medium heat. Cook until brown, stirring often, about 5 minutes. Add mushrooms and sauté until soft, about 3 minutes. Season with salt and pepper.
- Meanwhile, working in batches, cook ravioli in large pot of boiling salted water until ravioli rise to surface, about 3 minutes. Cook 1 minute longer. Using slotted spoon, drain ravioli well and transfer to skillet with sauce.
- Toss ravioli gently over medium heat to coat and rewarm sauce. Divide ravioli and sauce among 6 shallow bowls, top with shaved parmesan cheese; serve.
Nutrition Facts : Calories 813.6, Fat 70.2, SaturatedFat 40.4, Cholesterol 214.1, Sodium 723.8, Carbohydrate 20.4, Fiber 5.5, Sugar 3.8, Protein 31.1
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.
EDAMAME AND CRAB RAVIOLI WITH ORANGE BEURRE BLANC
Provided by Next Iron Chef All Star: Beau MacMillan
Categories main-dish
Time 2h10m
Yield 4 servings
Number Of Ingredients 22
Steps:
- For the pasta dough: In a food processor, pulse the flours and salt together to blend. With the machine running, add the eggs, 1 at a time, allowing each to incorporate into the flour mixture. Once incorporated, slowly add the olive oil and continue blending until the mixture starts to form a ball. Remove the ball to a lightly floured work surface and knead it until it is smooth, about 10 minutes. Wrap the dough in plastic wrap and let it rest for 1 hour. While the dough rests, make the filling.
- For the filling: Put the edamame, tofu, and truffle oil into the bowl of a food processor and process until smooth. Transfer this mixture into a large bowl and fold in the orange zest, mascarpone, crabmeat, and basil and season with salt and pepper, to taste
- Roll the pasta: Set the pasta roller on the widest setting. Start with half the pasta dough. 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 with flour in between rolls if it feels sticky. Fold it into thirds, turn it 90 degrees, and run it through the pasta machine 2 to 3 times. Continue to run the pasta through the machine, reducing the setting between each run, until you get to the second to last setting.
- Make the ravioli: Lay the pasta sheet on a floured work surface. With a 3-inch round cutter, cut out the ravioli circles. Spoon 1 teaspoon of filling into the center of each round. Lightly brush the edges with water, fold the circles over to form half moons, and press to seal the edges. Make sure you get out any air bubbles or your ravioli will explode when you cook them. Transfer them to a sheet tray coated with flour or semolina. Cover and set aside until you are ready to cook them.
- Make the sauce: In a medium saucepan over high heat, add the white wine, sherry, shallots, ginger, and bay leaf. Bring to a boil and reduce until syrupy. Add the cream and cook until it is reduced slightly. Turn the heat to medium-low, remove the bay leaf, and whisk in the butter bit by bit, being careful not to let the sauce boil. When all the butter is incorporated, add the orange juice. Stir in the basil and keep warm.
- To serve: Cook the ravioli in a large pot of boiling salted water over medium-high heat. Drain. Arrange 2 or 3 ravioli on each pasta plate and drizzle with the Orange Beurre Blanc. Serve immediately.
WILD MUSHROOM RAVIOLI WITH BUTTER AND PARMESAN SAUCE
Provided by Giada De Laurentiis
Categories appetizer
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Cook the ravioli in a large pot of boiling salted water until just cooked through, about 5 minutes. Drain and put on a platter.
- Meanwhile, cook the butter in a heavy medium frying pan over medium-high heat until pale golden, about 4 minutes. Add the basil leaves and cook until lightly fried, about 2 minutes. Add the pine nuts. Pour over the cooked ravioli. Grate 1/2 teaspoon of nutmeg directly over ravioli. Sprinkle Parmesan over dish and serve.
EDAMAME RAVIOLI WITH BROWNED BUTTER-MUSHROOM SAUCE
Steps:
- Cook edamame in large pot of boiling salted water until tender, about 6 minutes. Drain. Transfer to processor. Add both cheeses; process until smooth. Transfer to strainer set over large bowl. Press mixture through strainer with spatula (solids may remain in strainer). Season filling with salt. Cover and chill until firm, about 4 hours.
- Line baking sheet with waxed paper. Place 1 goyza wrapper on work surface. Place 1 tablespoon filling on wrapper. Brush edges with glaze; fold over and seal. Transfer to sheet. Repeat with remaining wrappers, filling, and glaze.
- Melt butter in large skillet over medium heat. Cook until brown, stirring often, about 5 minutes. Add mushrooms and sauté until soft, about 3 minutes. Season with salt and pepper.
- Meanwhile, working in batches, cook ravioli in large pot of boiling salted water until ravioli rise to surface, about 3 minutes. Cook 1 minute longer. Using slotted spoon, drain ravioli well and transfer to skillet with sauce.
- Toss ravioli gently over medium heat to coat and rewarm sauce. Divide ravioli and sauce among 6 shallow bowls, top with shaved parmesan cheese; serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
EDAMAME RAVIOLI WITH BROWNED BUTTER-MUSHROOM SAUCE
Steps:
- Cook edamame in large pot of boiling salted water until tender, about 6 minutes. Drain. Transfer to food processor. Add both cheeses; process until smooth. Transfer to strainer set over large bowl. Press mixture through strainer with spatula (solids may remain in strainer). Season filling with salt. Cover and chill until firm, about four hours. Line baking sheet with waxed paper. Place one wrapper on work surface. Place 1 T filling on wrapper. Brush edges with glaze; fold over and seal. Transfer to baking sheet. Repeat with remaining wrappers, filling and glaze. Do ahead: can be made one day ahead. Cover; chill. Melt butter in large skillet over medium heat. Cook until brown, stirring often, about five minutes. Add mushrooms and saute until soft, about three minutes. Season with salt and pepper. Meanwhile, working in two batches, cook ravioli in large pot of boiling salted water until ravioli rise to surface, about three minutes. Cook one minute longer. Using a slotted spoon, drain ravioli well and transfer to skillet with sauce. Toss ravioli gently over medium heat to coat and rewarm sauce. Divide ravioli and sauce among six shallow bowls, top with shaved Parmesan cheese; serve.
ROASTED EDAMAME
Good for snacking or for a crunchy addition to your salad. You can play around with the seasonings you mix in (some ideas are: paprika, black pepper, chili powder, wasabi powder).
Provided by Jill
Categories Appetizers and Snacks Beans and Peas
Time 25m
Yield 8
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Toss edamame, olive oil, and salt together in a large bowl. Spread in a single layer in a shallow baking pan.
- Roast in the preheated oven until edamame are crispy, 20 to 30 minutes.
Nutrition Facts : Calories 98.5 calories, Carbohydrate 6.3 g, Fat 5.5 g, Fiber 2.4 g, Protein 7.3 g, SaturatedFat 0.7 g, Sodium 728.5 mg
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