RAVIOLI WITH SPICY SAGE BUTTER
Provided by Giada De Laurentiis
Time 11m
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 boil gently, stirring occasionally, for 5 minutes. Drain and place in a serving bowl.
- In a medium saucepan, melt the butter over medium heat. Add the sage, paprika, and pepper flakes. Cook until the butter sizzles and begins to brown, about 2 minutes. Remove the pan from the heat and stir in the salt. Pour the butter sauce over the pasta and gently toss until coated. Sprinkle with cheese and serve.
BUTTERNUT SQUASH RAVIOLI WITH SAGE-BROWN BUTTER SAUCE
This is an easy recipe that will amaze your guests with its elegance and complex flavors. The secret is using won-ton wrappers instead of pasta. This raviolis can also be prepared ahead and frozen, which makes it even more versatile! Try experimenting with acorn, pumpkin or another winter squash.
Provided by Lorna
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Time 1h20m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the squash cut side up on a baking sheet. Place 1 tablespoon butter in the hollow of each half. Sprinkle with salt and pepper to taste. Cover the squash with a sheet of aluminum foil tucking in the edges.
- Bake squash in preheated oven until tender and easily pierced with a fork, 45 to 65 minutes.
- Scoop the cooked squash into a bowl, and mash until smooth. Mix in the allspice, nutmeg, cinnamon, and Parmesan cheese until well blended. Season to taste with salt and pepper.
- Fill a deep pot with lightly salted water and bring to a boil.
- To make the ravioli, place a wonton wrapper on a clean, flat surface. Brush edges with the egg white. Place about 1 tablespoon of the squash mixture in the middle of the wonton. Cover with a second wonton wrapper. Repeat with remaining wonton wrappers and squash mixture until all have been used.
- Drop the ravioli into the boiling water, and cook for 3 to 5 minutes, or until tender. Remove, drain, and keep warm until sauce is prepared.
- To make the sauce, melt the butter in a skillet over medium heat. Stir in the sage. Continue to cook and stir until the sage is crispy but not browned. Add salt and pepper to taste. Place 6 to 8 raviolis on serving plates, and drizzle with sauce.
Nutrition Facts : Calories 270.7 calories, Carbohydrate 40.2 g, Cholesterol 26.8 mg, Fat 9.2 g, Fiber 3.2 g, Protein 7.9 g, SaturatedFat 5.4 g, Sodium 415.3 mg, Sugar 2 g
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
RAVIOLI WITH PEAS, TOMATOES AND SAGE BUTTER SAUCE
Make and share this Ravioli With Peas, Tomatoes And Sage Butter Sauce recipe from Food.com.
Provided by Marie
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
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.
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!
LOBSTER RAVIOLI WITH BROWN BUTTER SAGE SAUCE
Steps:
- To make the dough using a stand mixer fitted with the dough hook, add the flour and eggs to the bowl. Knead the dough on medium speed until the dough starts to come together and form into a ball (it will take a couple of minutes!), you may need to stop and scrape down the sides of the bowl a few times. If the dough is a little dry, add a teaspoon of water at a time and knead. You don't want to add too much water, so I would do it a little bit at a time! The dough should be moist but not super sticky. Divide the dough into two equal balls and wrap them tightly in plastic wrap or a ziploc bag and let sit on the counter for 20-30 minutes.
- If you are going to make the dough by hand, mound the flour on a clean work surface. Make a well in the center of the flour and crack the eggs into the center and beat with a fork. Gradually start to mix the eggs into the flour until it comes together, add a teaspoon of water at a time if the dough is too dry. Knead the dough with your hands (adding a little bit of flour if needed so it doesn't stick), for 4-5 minutes. Shape into a ball, then divide into two separate balls and wrap in plastic wrap or place in a ziploc bag and let sit on the counter 20-30 minutes.
- While the dough is resting, bring a large pot of salted water to a boil. Add the lobster tails to the water and cook 6-7 minutes. Remove the lobster tails with tongs and let cool on a cutting board before using kitchen shears to cut the shell off, then chop up the lobster meat and add to a large mixing bowl.
- Add the olive oil to a skillet over medium heat, stir in the garlic, parsley, lemon juice, crushed red, salt and pepper and cook 2-3 minutes. Add the mixture to the mixing bowl with the lobster meat and stir in the ricotta cheese. Use a rubber spatula and mix well to combine. Set aside.
- Bring a large pot of salted water to a boil.
- Grab your pasta dough, and heavily flour your work surface and a ravioli mold (if using!). Rolle the pasta dough into thin lasagna-like sheets. If you want to use a pasta maker to thin out the pasta you can do that too.
- If using a ravioli mold, lay one sheet of the pasta onto the mold (making sure it's completely covered). Add a tablespoon of the filling into each well. Next, lay the second pasta sheet on top, and use a rolling pin to completely seal together. Turn the mold over to release the ravioli, and use a ravioli cutter (or pizza cutter) to cut apart.
- Add the ravioli to the pot of boiling water and cook 2-3 minutes. Drain and add ravioli to a serving bowl.
- While the ravioli is cooking, make the sauce. Add the butter to a small saucepan over medium low heat. Add the minced garlic and sage and cook, stirring constantly, until butter begins to brown and gives off a nutty aroma (about 5-6 minutes). Remove from heat and toss with the ravioli. Serve immediately!
PUMPKIN RAVIOLI RECIPE AND BUTTER SAGE SAUCE
Delicious Pumpkin Ravioli Recipe. Made a luscious pumpkin ricotta filling and served with a sage brown butter sauce. Top it off with parmesan cheese. Yum!
Provided by Tiffany Bendayan
Categories Appetizer
Time 30m
Number Of Ingredients 11
Steps:
- Mix pumpkin, egg, ricotta cheese, parmesan and salt and pepper in a bowl
- Assemble:
- Work with 4-6 ravoli at a time. Cover the rest with a damp towel so they don't dry out
- Grab one wonton sheet, add a small mound of filling in the center (about one teaspoon)
- With your fingers, wet the edges of the ravioli using water. Cover with another wonton sheet and seal it tightly.
- Use a round cookie cutter or the edge of a glass to cut out circles. Save the ravioli already made in a damp cloth to prevent them from drying
- Cook ravioli in a big simmering pot of water for around 3-4 minutes until they float and completely cooked
- In a big skillet melt the butter with the sage. Using medium-low heat let it brown the butter gently. Add salt and pepper. Don't let the butter burn
- Toss the ravioli in the sauce and coat them on both sides. Sprinkle parmesan cheese on top
- Serve them right away
Nutrition Facts : Calories 79 kcal, Carbohydrate 10 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 16 mg, Sodium 116 mg, ServingSize 1 serving
RAVIOLI WITH SNAP PEAS & MUSHROOMS
Topped with the toasty texture and flavor of hazelnuts, this pasta makes an easy, earthy weeknight dinner. I serve it with an herb and lettuce salad and white wine. -Charlene Chambers, Ormond Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, cook ravioli according to package directions, adding snap peas during the last 3 minutes of cooking; drain., Meanwhile, in a large skillet, heat butter over medium-high heat. Add mushrooms, shallots and garlic; cook and stir until mushrooms are tender. Stir in milk, sage, lemon zest, lemon pepper and white pepper; bring to a boil. Reduce heat; simmer, uncovered, until sauce is slightly thickened, about 2 minutes., Add ravioli and snap peas to sauce; heat through. Sprinkle with cheese and hazelnuts.
Nutrition Facts : Calories 347 calories, Fat 11g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 470mg sodium, Carbohydrate 44g carbohydrate (11g sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges
RAVIOLI WITH PEAS AND BROWN BUTTER SAUCE
This simple and tasty ravioli dish can be made with fresh ingredients or the foods hiding in your freezer. The brown butter sauce makes even the most simple components gourmet.
Categories peas frozen frozen peas quick pasta ravioli simple brown butter easy
Time 15m
Yield 6
Number Of Ingredients 7
Steps:
- Heat a large pot of salted water on high until it begins boiling. Add fresh or frozen large cheese ravioli and cook as label directs, adding frozen peas to water 1 minute before cooking is done; drain and transfer to large bowl.
- Meanwhile, in 12-inch skillet on medium, melt butter and cook 4 minutes or until amber, swirling skillet occasionally.
- Toss ravioli, peas, browned butter, chopped walnuts, finely grated lemon peel, and salt in same bowl. Divide among 6 serving bowls; sprinkle with grated Parmesan cheese.
Nutrition Facts : Calories 535 calories
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.
BROWN BUTTER LOBSTER RAVIOLI WITH TOMATO CREAM SAUCE
Fresh pasta dough (or wonton wrappers to keep things easy) filled with a simple but delicious nutty browned butter lobster and ricotta cheese filling. Serve this homemade ravioli with a delicious creamy tomato basil sauce.
Provided by Tieghan Gerard
Time 1h30m
Number Of Ingredients 20
Steps:
- 1. To make the ravioli. Bring a large pot of salted water to a boil. Add the lobster tails and shrimp and cook until the shells turn bright red and the shrimp pink, about 5-8 minutes. Remove from the water using tongs. Let cool and then remove the lobster meat from the shell. Finely chop both the lobster meat and shrimp.2. In a large skillet, brown the butter over medium heat, stirring often until the butter is golden and toasted. Add the garlic and crushed red pepper and cook another minute. Remove from the heat and stir in the lobster, shrimp, parsley, lemon juice, lemon zest, and a pinch each of salt and pepper. Add the ricotta cheese and mix to combine. Set the filling aside.3. Roll your pasta dough into lasagna sheets. Place 1 tablespoon of filling one inch apart over half the pasta sheet. Brush around the filling with water to moisten and then fold the sheet over the fillings, pressing down to seal. Cut into squares. Be sure to keep the ravioli covered as you work to prevent them from drying out. Repeat with remaining dough and filling. Alternately, you can make the ravioli in a ravioli press, or use this wonton wrapper method. 4. To make the cream sauce. Heat the butter and oil over medium heat. Add onions and cook for 5 minutes, until fragrant. Add the garlic and cook another minute. Stir in the tomatoes and season with salt and pepper. Stir and cook over low heat for 15 to 20 minutes, stirring occasionally until thickened slightly. Stir in the milk, parmesan, parsley, and basil, and cook another 10 minutes, until warmed through.5. Bring a large pot of salted water to a boil. Boil the ravioli in batches about 1-2 minutes or until they float. Drain.6. Divide the ravioli among bowls and spoon the tomato sauce over top. EAT and ENJOY!
Nutrition Facts : Calories 367 kcal, ServingSize 1 serving
RAVIOLI WITH PEAS AND LEMON BUTTER SAUCE RECIPE
Peas can be more than just a go-to veggie side dish. They're also great in recipes.
Provided by Jerry James Stone
Categories Main Course
Number Of Ingredients 6
Steps:
- Before we begin, let's talk about cooking pasta. It seems simple but most people do it wrong. So here is what you should be doing: for every quarter pound of pasta, you'll need 1 quart of water. And for every quart of water, you want to add 1 tbsp of salt. Never ever add oil to your water.
- Bring the water to a raging boil. Add in the salt and then add in the pasta. Cook as long as directed by the package of ravioli. While the pasta is cooking, melt the butter in a large frying pan. Add a pinch of salt if the butter is unsalted.
- Add in the lemon juice and the fresh peas. Fresh peas take but a few seconds to cook.
- When the pasta is done cooking, using a slotted spoon, scoop out the raviolis and transfer them directly to the fry pan with the sauce.
- It works best if you can time it so the peas are cooked when the pasta is done. The liquid from the pasta will make the butter sauce even creamier, so don't worry about the raviolis being wet when you add them to the butter.
- Cook everything for a few seconds and then plate with fresh Parmesan cheese and salt and pepper.
More about "ravioli with peas tomatoes and sage butter sauce food"
MUSHROOM RAVIOLI WITH BROWN BUTTER SAUCE | PASTA RECIPE ...
From noreciperequired.com
4.4/5 (10)Category AppetizerCuisine AmericanTotal Time 20 mins
- I have a number of simple, fast pasta dishes, in my bag of tricks, but it probably doesn’t get any simpler than store bought ravioli and a 4 ingredient sauce that takes about 8 minutes to make. Impossible you say? 12 minutes to an elegant, tasty dinner on the table? I say Yes You Can ;-)...and I'll show you how to do it in this recipe video. The main key is to use store bought ravioli, and there are lots of great options out there, and simple brown butter sauce. The ravioli I'm using is stuffed with mushrooms, but you can use just about any kind you'd like...just make sure it's a good quality. The brown butter sauce is a standard, is great with stuffed pastas like this and is really easy to make. If you need to put together a quick, filling and easy meal, this might just be the ticket Hope you enjoy it! Recipe Overview and Keys to Success To make the best Mushroom Ravioli with Brown Butter sauce just follow these few simple steps:
- If you’re using pre-made ravioli, make sure it good quality. There are both good and bad versions out there Fresh ravioli like the one I'm using, don’t take too long to cook, and you don’t want to overcook them. Generally, shortly after they float I’ll drain them, but if needed just taste test one for doneness Saute the ravioli together with the butter sauce for a few minutes. Doing so allows the flavors to combine and mingle like they should
- 1 lbs package of fresh mushroom ravioli 5 tablespoons butter 7 -9 sage leaves 1 garlic clove minced 1 shallot diced 2 tablespoons freshly grated parmesan
RAVIOLI WITH PEAS, TOMATOES AND SAGE BUTTER SAUCE …
From pinterest.com
SPINACH AND RICOTTA RAVIOLI WITH SAGE BUTTER RECIPE - BBC FOOD
From bbc.co.uk
Category Main Course
- Put the flour, eggs and a large pinch of salt into the bowl of a freestanding mixer fitted with a dough hook and mix gently until it comes together. It may seem very dry at first, but it will gradually form a dough.
- Meanwhile, put the spinach into a large dry frying pan and place over a high heat. Cook the spinach, turning frequently, for 3–5 minutes until it has completely wilted.
- Put the sage, garlic and butter into a saucepan large enough to hold all the pasta once cooked. Place over a medium–low heat until the butter melts, simmer gently for 5 minutes, then remove from the heat and leave to infuse.
- Take one portion of dough from the fridge, remove the cling film and lightly dust the dough with flour. Flatten with a rolling pin to the width of your pasta machine.
- Once you have rolled it through the thinnest setting, cut the long sheet of pasta in half widthways. Lay one length on a floured work surface and set the other half to one side, covered with a clean damp tea towel.
- Place teaspoonfuls of the ricotta mixture at even intervals along the middle of the pasta sheet, using no more than about a quarter of the mixture. You should be able to fit about nine teaspoons of filling along the sheet of pasta.
- Using a pastry brush and water, dampen the pasta around the ricotta filling. Now take the other half sheet of pasta and carefully lay it over the ricotta, gently pressing down around the mounds of filling and pushing out any air pockets.
- Keep the trimmings for other pasta dishes, or to throw into a soup. Roll out and fill the remaining three pieces of pasta in the same way.
- When ready to serve, bring a large pan of salted water to the boil and place the pan of sage butter over a low heat. Cook the ravioli (in batches if necessary) in the boiling water for about 3 minutes.
ROASTED BUTTERNUT SQUASH RAVIOLI WITH BROWNED “BUTTER ...
From chefinmedicine.com
Servings 5-6Estimated Reading Time 6 mins
- Heat a large pot of water to a boil, then add salt until it tastes about half as salty as the ocean (use your imagination—it doesn’t have to be perfect).
- Meanwhile, arrange work station with 1-2 sheet pans lined with parchment or wax paper. Get pre-roasted squash out of the fridge, mash it, season with salt and pepper, and set it at your station. Finally, get a cup of cool tap water.
- Arrange half of the pasta rounds in a single layer on the sheet pans. Top with 1 tsp of mashed squash. Then, working on only a few rounds topped with squash at a time, wet your fingers in the cup of tap water and lightly moisten the outside 1/2 inch of the pasta rounds. Top each round with a round from the remaining half of the pasta, and press around the edges to join the top and bottom rounds as best you can, without squishing out the filling. The water on the edge of the bottom round is what sticks the two rounds together. Make sure to try to get as much air out as possible since the air can cause the ravioli to break open while cooking.
CHESTNUT RAVIOLI WITH BROWN BUTTER SAGE SAUCE | ITALIAN ...
From italianfoodforever.com
Servings 6Category Fresh Pasta-Cut
- Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center.
- Continue to incorporate all the flour until it forms a ball, then wrap the ball in plastic wrap and let rest 30 minutes.
SPINACH AND RICOTTA RAVIOLI WITH SAGE AND BUTTER RECIPE ...
From uncutrecipes.com
Servings 4Calories 330 per servingTotal Time 1 hr 30 mins
- - Place the Eggs in the centre, making it look like a little volcano in order to contain them right in the middle.
FOUR CHEESE RAVIOLI IN BROWN BUTTER SAGE SAUCE RECIPE
From gfreefoodie.com
Cuisine AmericanCategory Main CourseServings 2Total Time 20 mins
- Warm the butter in a large skillet over medium-high heat. Place the two whole sage leaves in the butter and cook, stirring, until the butter develops brown flecks and smells nutty. Watch carefully to make certain the butter doesn’t burn. Remove from heat, and carefully pull the sage leaves out and set aside. Add the sliced sage, lemon juice and pepper flakes to the butter and return to low heat, stir.
- Add the ravioli and half of the cheese to the butter, and toss gently to coat. Divide the ravioli between two plates, top with the remaining cheese and the fried sage leaves. Enjoy.
CHEESE RAVIOLI WITH HOMEMADE TOMATO SAUCE | EASY PASTA DISH
From kevinandamanda.com
5/5 (3)Total Time 37 minsCategory DinnerCalories 174 per serving
- While the ravioli is cooking, prepare the sauce. In a medium skillet, melt the butter over medium heat. Reduce the heat to low, add the tomatoes and cook until the tomatoes begin to soften and burst and the butter turns brown, about 7 minutes. Stir in the basil. Season the sauce with salt and pepper, to taste.
- Serve the brown butter tomato sauce over the freshly cooked ravioli. Sprinkle individual servings with cheese.
POTATO AND HERB RAVIOLI WITH SAGE BUTTER SAUCE - SIDECHEF
From sidechef.com
5/5 (1)Total Time 2 hrsCuisine ItalianCalories 246 per serving
- Chop the Fresh Rosemary (1 sprig), Italian Flat-Leaf Parsley (1 sprig) and Garlic (2 clove). Saute rosemary, parsley, and garlic in Extra-Virgin Olive Oil (30 milliliter) at high heat until fragrant.
- Roll out Egg Pasta Dough (500 gram) until it's thin -- nearly translucent. Spoon out small or large balls of filling onto half, leaving spaces between to separate the ravioli. Brush the spaces between with the beaten Egg (1).
- Gently fold over the other half of the dough and seal by hand between the balls of filling. Cut with pasta or ravioli cutter.
PUMPKIN RAVIOLI IN APPLE SAGE BUTTER SAUCE - A WICKED WHISK
From awickedwhisk.com
4.7/5 (25)Total Time 1 hr 45 minsCategory Main CourseCalories 427 per serving
- Easy! To make Pumpkin Ravioli in Apple Sage Butter Sauce, start by making your homemade ravioli dough. On your clean counter top or a large cutting board, add your flour and salt and lightly mix with a fork to combine. Now, using your hand, made a well in the middle of the flour, almost so it looks like a volcano. Next, add your eggs, olive oil and water to the middle of the volcano and lightly whisk the eggs together a bit, doing your best not to let your eggs escape and break out of the volcano.
- After that hour has passed and you are ready to make your pumpkin ravioli, make your pumpkin ravioli filling by combining ricotta and pumpkin in a large mixing bowl. Add in the parmesan, egg, garlic powder, brown sugar and spices and mix to combine and set aside.
- On your countertop or a large cutting board, unwrap your ravioli dough and tear off a chunk about the size of a tennis ball. Throw some flour down on your work surface and a little on the top of the dough you are about to roll out and then using a rolling pin, start rolling the dough out and away from you, back and forth and side to side until you have a rectangle type shape about 16 inches long and about 10 inches wide.
30 TASTY & EASY RAVIOLI SAUCE RECIPES YOU MUST TRY AT HOME!
From adumplingthing.com
- Fresh Tomato Sauce. Turn vine ripened tomatoes into a fresh and flavorful sauce that tastes great when serves with meat filled ravioli. It’s a celebration of summer.
- Classic Basil Pesto. This recipe for Basil Pesto is a classic and authentic recipe using pine nuts, Parmesan cheese and it only takes 5 minutes to make!
- Garlic Cream Sauce. Creamy garlic sauce with only 6-ingredients! This sauce will become your go-to for quick and easy meals. Click here to get the recipe from Little Broken.
- White Wine Butter Sauce. This recipe for ravioli with white wine butter sauce shows how fresh ravioli is perfect with a delicate sauce and some tender asparagus tips.
- Chunky Vegetable Pasta Sauce for Ravioli. This garden vegetable spaghetti sauce recipe is something I like to make a big batch of every couple of months.
- Spicy Arrabbiata Sauce. Made with simple, fresh, and healthy pantry essentials like garlic, dried red chili flakes, and tomatoes, this beautiful red sauce is magic.
- Carrot Greens Pesto. Carrot greens are edible and taste like a cross between carrots and parsley. Eliminate waste in your kitchen by turning carrot greens into a tasty pesto sauce for ravioli.
- Easy Spanish Romesco Sauce. Romesco sauce is possibly the most famous of all the Spanish sauces. A classic Catalonian sauce, its rich, smoky flavor brings a touch of Spanish magic to everything it touches.
- Homemade Meat Sauce. This easy recipe for homemade meat sauce for pasta can be made with fresh ingredients and it adds a ton of delicious flavor to storebought ravioli.
- Creamy Spinach Sauce. This creamy spinach pasta sauce recipe uses fresh spinach, coconut milk, and a handful of fresh basil. Blended with loads of garlic and seasonings, it is an easy homemade pasta sauce that goes great with Cheese Ravioli.
WILD MUSHROOM RAVIOLI RECIPE | VEGETARIAN RAVIOLI RECIPE
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Cuisine ItalianCategory EntreesServings 5Calories 298 per serving
WHAT SAUCE GOES WITH BUTTERNUT SQUASH RAVIOLI? - THE ...
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5/5 (1)Category Main CourseCuisine Italian, VeganTotal Time 1 hr 40 mins
HOMEMADE SPINACH RICOTTA RAVIOLI WITH SAGE BUTTER SAUCE ...
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Ratings 3Total Time 1 hrServings 4Calories 542 per serving
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