Ravioli With Brown Butter Basil Sauce Recipe 445 Food

HOMEMADE FIVE CHEESE RAVIOLI WITH GARLIC BROWN BUTTER

Steps:

• In a medium bowl, combine ricotta cheese, mozzarella cheese, parmesan cheese, romano cheese, cream cheese, garlic, salt, pepper, and parsley. Set aside.
• In a medium saucepan, melt butter.
• Add garlic and cook for 1 minute. Be sure to not overcook the garlic.
• Add salt and pepper and remove from heat.
• Sift flour and salt onto a work surface.
• Make a wide well in the center of the flour.
• Crack the full egg in the well.
• Add egg yolks and oil and gently whisk the wet mixture together within the well.
• Slowly fold in the flour mixture, a little at a time, until the dough is too stiff to mix with a fork.
• Using a bench scraper, cut into the mixture to break up the gluten, while continuously using your hands to bring the entire mixture together. Fold it into a single mass.
• Knead the dough with your hands for 7-10 minutes, adding more flour as needed.
• Form a ball with the dough and cover it, allowing it to rest for 30 minutes.
• Roll the dough out into a ¼ inch thick rectangle (thin enough to fit into the KitchenAid Pasta Roller attachment at its widest setting).
• Move the rollers to the next smallest setting and pass the dough through again. Continuously lower the size settings, passing the dough through once or twice each time.
• Stop rolling with the dough is thin enough to partially see-through.
• Cut the length of dough into 24-inch sections.
• Lay out each section and working one pasta sheet at a time, lightly spray each sheet with water.
• Starting on one edge, spoon out 2 teaspoons of filling in the center of each sheet, leaving 1 inch of space on each side.
• Lift the top edge of the sheet and bring it over the top of the filling, lining it up with the bottom edge.
• Using your fingers, gently press the dough as close as you can to the filling. Try to eliminate any air pockets that form.
• Press again on the edge to seal it completely.
• Using a fluted pastry wheel, trim the long edge of the pasta. Then cut in between each section to create the individual raviolis.
• Bring a large pot of salted water to a rolling boil. Add raviolis to hot water, working in batches to not overcrowd the pot.
• Cook for 3-4 minutes and then gently scoop out the raviolis, strain out any excess water and transfer to a plate.
• Drizzle brown butter sauce over raviolis.
• Top with extra grated parmesan cheese and chopped parsley.
• Serve immediately.

RAVIOLI WITH BALSAMIC BROWN BUTTER

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 WITH BROWN BUTTER-BASIL SAUCE RECIPE - (4.4/5)

Steps:

• Have water boiling for pasta when you start the sauce. In sauce pan, heat butter over medium high heat and cook until browned. Add olive oil and reduce heat. Toss ravioli in boiling water; toss walnuts into butter to brown lightly. Fresh pasta only takes a few minutes to cook so watch carefully. As you're draining the ravioli, throw the basil in the sauce just to wilt. Plate ravioli and pour sauce over. Pass parmesan separately. Other ideas: if you like more sauce on your pasta, try adding some chicken or vegetable broth to the sauce just long enough to heat -- a few tablespoons per serving. Try different herbs -- rosemary or sage are both excellent. Try different ravioli -- sweet potato or winter squash are good with sage.

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.

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!

BROWNED BUTTER RAVIOLI WITH CRISPY SAGE

Steps:

• Cook ravioli according to package instructions (or if using homemade, according to your recipe).
• While ravioli cooks, heat a large skillet over medium and add the butter. Cook for about 3 minutes or until browned and fragrant (it will smell nutty), swirling the butter and stirring occasionally. Add pepper to taste, and the sage leaves. Continue cooking about 2 minutes more, until sage is slightly crispy, stirring occasionally. Add about ½ tablespoon lemon juice.
• Once ravioli has finished cooking, add them to the skillet, stirring gently to coat them in the browned butter. Divide ravioli among 4 plates or bowls, top with freshly grated Parmigiano Reggiano and a squeeze of lemon.

DUCK AND SMOKED RAVIOLI WITH BROWN BUTTER, BASIL AND SUN-DRIED TOMATOES

Steps:

• Preheat oven to 400 degrees F. Sear duck breast on grill and transfer to oven and finish cooking breast to 155 degrees F. Place in refrigerator and cool down. Take breasts and finely mince. Mix in remaining ingredi
• Blend together the eggs, oil, water and salt; fold together into the flour and let set until dough is firm. Using this dough, then follow the Ravioli machine's directions placing 1-ounce of filling in each ravioli. Place finished ravioli in boiling water for approximately 8 to 12 minutes or un
• Place butter in hot skillet and cook until browned. Add wine and reduce by 1/3, then add chicken stock and remaining ingredients. Reduce again by 1/3.
• Gently saute Ravioli in butter sauce and serve with a fresh sprig of

SAGE & BROWNED BUTTER RAVIOLI

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.

BALSAMIC RAVIOLI

Steps:

• Toast walnuts in a skillet over medium heat; cook and stir until browned and fragrant, 8 to 10 minutes. Remove from skillet.
• Fill a pot with lightly salted water and bring to a rolling boil; stir in ravioli and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 3 to 5 minutes. Drain.
• Warm butter in a skillet over medium heat until slightly brown, about 1 minute. Add balsamic vinegar; cook and stir until melted and combined, 1 to 2 minutes. Stir in ravioli; mix until combined. Top with walnuts and Parmesan cheese.

RAVIOLI WITH BALSAMIC BROWN BUTTER

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.