Browned Ravioli With Snow Peas Food

RAVIOLI WITH LEMON, PEAS AND PANCETTA

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, cook the pancetta in a large nonstick skillet over medium-high heat, turning, until browned and crisp, 8 to 10 minutes. Remove to a paper towel-lined plate and wipe out the skillet.
• Add the ravioli to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain gently.
• Combine the butter and lemon zest and juice in the reserved skillet over medium heat. Add the peas, ravioli and 1/4 cup of the reserved cooking water; toss to coat. Stir in the pecorino and toss. Season with salt and pepper. Add more cooking water, 1 tablespoon at a time, to loosen.
• Divide the ravioli, peas and any sauce among shallow bowls. Sprinkle with more pecorino. Crumble the pancetta and scatter over the ravioli. Top with basil.

RAVIOLI WITH FRIDGE RAID FILLING AND BROWN BUTTER

Steps:

• For the dough: In the bowl of a stand mixer fitted with a paddle attachment, or on a work surface, add the flour and make a well in the center. On medium speed, or using your fingers, mix in the egg yolks, oil and 1 tablespoon water, adding them one ingredient at a time and mixing just until the dough comes together, 2 to 3 minutes. If the dough seems dry, add another tablespoon of water.
• Knead in the mixer on medium speed for 4 to 5 minutes, or turn the dough out onto a lightly floured work surface and use the palms of your hands to knead the dough until it feels silky and smooth, 8 to 10 minutes.
• Shape the dough into a ball, cover the dough with plastic wrap and let it rest at room temperature for at least 30 minutes or in the refrigerator for up to 5 days.
• To roll the dough, cut it into 4 equal pieces. Let the pieces sit, covered, at room temperature for 10 minutes if chilled.
• Shape each piece into an oval wide enough to fit the width of your pasta roller. Lightly flour your work surface and set the pasta roller to its widest setting. Lightly flour one piece of dough, pass it through the roller and then lightly dust the rolled dough with flour, brushing off the excess with your hands. Pass the dough through the widest setting again. Lower the setting by 1 notch and continue to pass the dough through until you've reached the desired thickness. The thinner the better in my opinion.
• For the filling: Combine the ricotta, pesto and egg in a medium bowl.
• Form the ravioli with 1 tablespoon of filling in each. You can make them with a tray mold, stamp or by hand, with many options for shapes and sizes.
• Place the ravioli on a baking sheet lined with a kitchen towel or parchment paper that has been dusted with flour to prevent them from sticking. Dust the raviolis on top with flour as well. Continue the process with the remaining dough sheets and filling. They can all be frozen at this point
• Bring a pot of water to a boil and salt liberally. Drop in the ravioli and cook for 4 to 5 minutes.
• For the sauce: Meanwhile, heat a large pan over medium heat, add the butter and cook until melted and golden brown, 4 to 5 minutes. Add the peas if using and 1/2 cup of the pasta water and bring to a simmer. Transfer the ravioli to the pan and shake the pan to coat them in the sauce. Remove from the heat and add the Parmesan.

RAVIOLI ALFREDO WITH PEAS

Steps:

• Bring a large pot of salted water to a boil. Add the ravioli and cook as the label directs. Reserve 1/2 cup of the cooking water, then drain the ravioli.
• Combine the butter, cream and peas in a large skillet and bring to a simmer over medium heat; cook 1 minute. Add the ravioli, cheese, nutmeg and a splash of the reserved cooking water to the skillet and toss. Add more cooking water to thin the sauce, if needed. Season with salt and pepper. Divide among bowls and top with the parsley.

RAVIOLI WITH PEAS, TOMATOES AND SAGE BUTTER SAUCE

Steps:

• Melt butter in large, deep skillet.
• Add sage and parsley and cook over medium heat until butter starts to brown, about 3 minutes.
• Add cooked ravioli and lemon zest and toss to coat.
• Add peas and tomatoes and toss until heated through.
• Add salt and pepper to taste.
• Add parmesan cheese and toss to combine.

RAVIOLI W/BROWNED BUTTER, SAGE OR BASIL AND PINE NUTS

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.

PAN SEARED TILAPIA WITH ALMOND BROWNED BUTTER AND SNOW PEAS

Steps:

• In a large saucepan, bring lightly salted water to boil.
• Add pea pods. Cook for 2 minutes. Drain and set aside.
• Meanwhile, season fish with salt and pepper on one side; sprinkle with flour.
• Heat a large skillet over medium-high heat.
• When the pan is hot (a drop of water should sizzle or roll) remove from heat and add olive oil, tilting pan to coat with oil.
• Return pan to heat and add fish (if necessary, cook fish half at a time).
• Cook fish for 4 to 5 minutes or until it is easy to remove with spatula.
• Gently turn fish and cook for 2 to 3 minutes more or until fish flakes easily when tested with a fork.
• Arrange peas on a serving platter; arrange fish on top of peas.
• Reduce heat to medium.
• Add butter to skillet. When butter begins to melt, stir in almonds.
• Cook for 30 to 60 seconds or until butter is melted and nuts are lightly toasted (do not let butter burn).
• Spoon butter mixture over fish fillets.
• Sprinkle with parsley.

BROWNED RAVIOLI WITH SNOW PEAS

Steps:

• Slice snow peas diagonally in half for easier eating.
• Heat a nonstick skillet or frying pan over medium high heat and add snow peas, red pepper flakes, water, and salt to taste. Cook for 2-3 minutes until peas are tender. Do not over cook and remove from heat.
• Heat a large nonstick skillett over medium and add olive oil and ravioli in two batches. Cook until brown on one side, about 2-3 minutes. Flip ravioli, add 2 T water to skillet, cover and steam until soft, about 1-2 minutes more.
• Remove ravioli to a plate and repeat with second batch.
• For the sauce:.
• Saute garlic in butter in a small skillet about 1 minute. Stir in cream, increase heat to high, and boil until cream is reduced to about 1/2 C, about 3 minute.
• Stir in lemon juice and season sauce with salt and pepper.
• On a large platter, place half of the ravioli, scatter snow peas, and the remaining ravioli. Top with sauce, Parmesan cheese, and lemon zest.
• Or divide into 2 separate portions on two plates with ravioli, snow peas, ravioli, sauce, Parmesan cheese, and lemon zest.