Ravioli Peas In Key Lime Butter Cream Sauce Food

RAVIOLI & PEAS IN KEY LIME BUTTER CREAM SAUCE

Steps:

• Boil ravioli according to package. Drain.
• In a large sautéed pan, melt butter.
• Whisk flour into hot melted butter, gradually.
• Slowly whisk in key lime juice.
• Whisk in milk/cream and adjust amount until sauce is the desired consistency.
• Add frozen peas and stir until sauce is bubbly and peas are cooked through.
• Add pinches of salt, ground pepper, and garlic powder to your taste.
• Add cooked ravioli and toss in sauce until coated.
• Transfer pasta and sauce to serving bowl and sprinkle shaved Parmesan on top.

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 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 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.

GREEN PEA RAVIOLI WITH TRUFFLE BUTTER SAUCE

Steps:

• Force peas through the fine disk of a food mill into a bowl to remove skins.
• Cook shallot in oil in a small skillet over moderately low heat, stirring occasionally, until softened. Remove from heat and stir into pea puree with cheese and crumbs. Season filling with salt and pepper.
• Fill ravioli with a level teaspoon of filling in each. Transfer to a baking sheet lined with a dry kitchen towel. Ravioli may be made up to this point 1 day ahead, covered and refrigerated or they can be frozen.
• To make the sauce: Simmer the vinegar and wine over medium heat and reduce until it forms a light syrup (watch carefully toward the end as it tends to burn). Add the cream and reduce heat to low. Whisk in butter pieces one at a time, until emulsified. Add truffle oil, if using. Salt to taste. Set aside and keep warm until ravioli are cooked.
• Cook ravioli in a large pot of boiling salted water until al dente, 2 to 3 minutes, then drain. Toss with sauce then serve immediately.

KEY LIME BUTTER SAUCE

Steps:

• Reduce the vinegar, wine, keylime juice, shallots, salt and pepper in a saucepan over medium heat until the liquid is nearly evaporated.
• Add the heavy cream and reduce by half.
• Cool the mixture to 140°F.
• Place the saucepan with the reduced mixture over extremely low heat and whisk in the butter tablespoon by tablespoon, whisking vigorously the entire time.
• Strain the sauce.
• Keep warm until ready to serve - do not allow the sauce to boil or it will separate.

KEY LIME PASTA WITH CRAB AND MUSTARD SAUCE

Steps:

• In a saucepan, heat olive oil. Add shallots.
• Saute slowly for 1 minute.
• Add the two mustards and white wine.
• Cook and stir for 1 minute, then add cream.
• Simmer til thickened.
• Add lobster or crab, cayenne, and salt and pepper to sauce.
• Add the sauce to the hot pasta and toss.
• Garnish with lime zest. Serve.