FRESH RAVIOLI WITH BROWNED BUTTER AND SAGE
Steps:
- Heat large pot of water over high heat. Add a generous amount of salt. Once the water is boiling, add ravioli and cook according to package instructions. Drain and set aside.
- While cooking ravioli, melt butter in a large skillet over medium heat, stirring frequently and swirling the pot to ensure even cooking. After several minutes, the butter will begin to foam. Add the sage leaves and walnuts and continue to stir and swirl the skillet. When the butter is a light golden brown color and nutty in aroma and the sage is crispy, remove from heat.
- Toss cooked ravioli in with the sauce. Salt to taste. Top with freshly grated parmesan cheese, if preferred. +
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.
BROWN BUTTER SAGE SAUCE
Brown butter sage sauce or " burro bruno e salvia" in Italian, ideally tossed with butternut squash ravioli or gnocchi and sprinkled with toasted bread crumbs or nuts!
Provided by Florentina
Categories Sauces
Time 8m
Number Of Ingredients 5
Steps:
- Cut the butter into large pieces and add it to a light colored pan over medium low flame.
- As soon as the butter starts to foam up add the sage leaves, (make sure they are dry) and cook together for 3 to 5 minutes.
- The butter will foam up and start turning brown (noisette). Do not touch it, and do not stir.
- The moment the foam subsides remove from heat. The sage should be crispy by now. Hit it with a squeeze of lemon juice if you prefer and serve it over cooked ravioli or gnocchi.
- When cooking the pasta make sure to reserve a little bit of the pasta water.
- Add the cooked ravioli to the butter sage sauce and gently toss to coat. Add a little bit of the reserved pasta water If needed to loosen up the sauce.
- Serve with freshly cracked black pepper on top.
Nutrition Facts : Calories 203.6 kcal, ServingSize 1 serving
RAVIOLI WITH SAGE-WALNUT BUTTER
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Combine the vinegar, honey and bay leaf in a small saucepan and boil over medium-high heat until syrupy, 4 to 5 minutes. Cover to keep warm.
- Add the ravioli to the boiling water and cook as the label directs. Meanwhile, melt the butter in a large skillet over medium heat, then add the sage and walnuts and cook until the nuts are toasted, about 3 minutes. Increase the heat to high, ladle in about 1 cup cooking water and bring to a boil. Cook until reduced by about half, 1 to 2 minutes.
- Drain the ravioli, reserving another 1/2 cup cooking water. Add the ravioli to the skillet and toss to coat, adding the reserved water as needed. Remove from the heat, toss with the parmesan and season with salt. Divide the ravioli among plates and drizzle with the balsamic syrup.
CHEESE RAVIOLI WITH BROWN BUTTER AND SAGE
The cheese filling in the ravioli matches up well with the flavors of butter and sage.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 10m
Number Of Ingredients 4
Steps:
- Bring a large pot of salted water to a boil; add ravioli, and cook until al dente, according to package instructions. Drain, and divide among 4 plates.
- In a medium skillet, heat butter over medium. When it starts to foam, add sage. Continue to cook until butter is golden brown and sage is slightly crisp, 1 to 2 minutes; season with salt. Drizzle ravioli with brown butter and sage; serve.
BUTTERNUT SQUASH RAVIOLI WITH SAGE BROWN BUTTER SAUCE
A delicious dish that your family and friends will think you spent all day making. This recipe is a compliation of several different recipes with my own twist. I've tried to eliminate some fat and added some personal favorites like amaretti cookies and pancetta.
Provided by waterbaby09
Categories Vegetable
Time 1h20m
Yield 32 raviolis, 6 serving(s)
Number Of Ingredients 13
Steps:
- Directions:.
- In a sauté pan, over medium heat cook 5 slices of pancetta until crispy. Remove the pancetta from the pan and set aside.
- In the same pan, melt ½ tablespoon of butter. Add the shallots and sauté for 1 minute. Add the mashed butternut squash and cook until the mixture is slightly dry, about 2 minutes. Stir in ¼ cup chicken broth and continue to cook about 3 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely (before putting the filling into the ravioli).
- Make pasta, roll and cut into 3-inch rectangles. Place a teaspoon of the filling in the center of each pasta/wonton rectangle. Fold in half and seal completely.
- Start boiling a pot of salted water.
- In a sauté pan, melt the remaining 5 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Add ¼ cup of chicken broth and cook another 10 minutes. Remove from the heat.
- Add the pasta to the pot of boiling salted water. Cook until al dente. This will take about 5 minutes or until the pasta floats. Tip: Even if they are floating, taste test the pasta portion of the ravioli before you drain the pot.
- Crumble the pancetta.
- Remove the pasta from the water and drain well.
- Single Servings: Place some of the pasta in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle each plate with remaining cheese and parsley.
- Family Style: Put half of the raviolis in a big serving platter, pour half of the butter sauce (6 pieces of sage) and half of the pancetta over the ravioli; than repeat with remaining half of ingredients. Sprinkle remaining cheese and garnish with parsley.
- Give each person an amaretti cookie to crumble on their pasta (and an extra to snack on).
- Note:
- I'm still working on 'perfecting' this recipe.
- You can roast the squash or microwave it. If you microwave it use the 'fresh vegetable' setting. It takes me about 10 min, but every microwave is different. You can peel the squash or cook it in it's skin, it's doesn't make a difference. You may want to put it in for a couple minutes before you slice it in half.
- To speed up cooling the mixture spread it out on a plate and put it in the refrigerator.
- If using a Kitchen Aid pasta roller, roll out to Level 4. The 5th setting is a little thin.
- While you're stuffing/folding the ravioli start the water boiling and the butter sauce. Every so often swirl around the butter to prevent it from burning.
- Add some oil to the boiling water to prevent the ravioli from sticking.
- The wontons will boil quicker than the pasta.
- If you cook the ravioli a day or two later: Make sure you dust them with flour right after you finish your folding. The next day, don't let the ravioli sit on the counter while boiling the water, they'll get mushy; keep them in the fridge until the last moment.
- If you have left over pasta from cutting your ravioli and extra squash filling....boil the pasta, drain it and mix in the squash. It makes a great snack/lunch.
Nutrition Facts : Calories 129, Fat 11.9, SaturatedFat 7.5, Cholesterol 31.6, Sodium 246.6, Carbohydrate 3.9, Fiber 0.5, Sugar 0.6, Protein 2.5
ROASTED BUTTERNUT SQUASH RAVIOLI WITH A SAGE BROWN BUTTER SAUCE
Provided by Food Network
Categories appetizer
Time 35m
Yield 4 appetizer servings
Number Of Ingredients 11
Steps:
- In a large saute pan, over medium heat, melt 1 tablespoon of the butter. Add the shallots and saute for 1 minute. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely.
- Cut the pasta ribbons into 3-inch squares. Place 2 teaspoons of the filling in the center of each pasta square. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely. Add the pasta to pot of boiling salted water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color.
- Remove the pasta from the water and drain well. Season the pasta with salt and pepper.
- In a large saute pan, melt the remaining 8 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Remove from the heat.
- Place some of the pasta in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle the 2 ounces of cheese over each plate and garnish with parsley.
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
SAGE BROWN BUTTER SAUCE
This sage brown butter sauce recipe features butter, garlic, and sage and is a luxurious addition, poured over butternut squash or savory mashed potatoes.
Provided by Rebecca Franklin
Categories Sauce
Time 10m
Number Of Ingredients 5
Steps:
- Gather the ingredients.
- Melt the butter in a medium saucepan set over low-medium heat. When the butter begins to get just slightly bubbly, add the chopped garlic clove.
- Stir the garlic in the butter for 1 minute. Add the chopped sage to the garlic butter and continue stirring and cooking the mixture for 2 to 4 additional minutes, until the butter has turned very light brown and has a rich, nutty aroma.
- Season the sage brown butter sauce with ground black pepper and salt.
- Serve and enjoy.
Nutrition Facts : Calories 27 kcal, Carbohydrate 0 g, Cholesterol 8 mg, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, Sodium 79 mg, Sugar 0 g, Fat 3 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
CHESTNUT RAVIOLI WITH SAGE BROWNED BUTTER
Categories Herb Nut Pasta Appetizer Fall Sage Chestnut Gourmet Sugar Conscious Kidney Friendly Peanut Free Soy Free
Yield Makes 8 (first course) servings
Number Of Ingredients 14
Steps:
- Coarsely chop chestnuts.
- Cook pancetta in 3 tablespoons butter in a large heavy saucepan over moderate heat, stirring, until crisp on edges, about 5 minutes. Add onion and garlic and cook, stirring, until onion is softened. Add chestnuts and water and simmer, stirring, until liquid is reduced by half. Discard garlic.
- Transfer mixture to a bowl and mash to a coarse paste with a fork. Peel half of apple and cut enough of peeled half into 1/4-inch dice to measure 3 tablespoons. Reserve remaining (unpeeled) apple. Stir diced peeled apple into chestnut mixture with parmesan, parsley, and salt and pepper to taste.
- Put 1 won ton wrapper on a work surface, keeping remaining wrappers in plastic wrap, and mound 1 scant tablespoon of filling in center. Lightly brush edges of wrapper with water and top with a second wrapper, pressing down around filling to force out air. Trim excess dough with cutter and seal edges well, pressing them together with your fingertips. Transfer ravioli to a dry kitchen towel, then make more in same manner.
- Cut enough of unpeeled apple into 1/4-inch dice to measure 3 tablespoons and toss with lemon juice.
- Heat remaining 4 tablespoons butter in a large heavy skillet over moderate heat until foam subsides and butter begins to turn brown. Stir in sage and cook, stirring, until sage is crisp and butter is golden brown. Season with salt and pepper.
- Add ravioli to a 6-quart pot of salted boiling water, then cook at a slow boil, stirring gently occasionally, until tender, 3 to 5 minutes. Carefully transfer ravioli with a slotted spoon to a colander to drain. Slide ravioli into sage butter and cook over moderate heat, stirring gently, 1 minute.
- Sprinkle ravioli with unpeeled apple and season with pepper.
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.
RAVIOLI WITH MUSHROOMS AND SAGE IN BROWNED BUTTER
Make and share this Ravioli With Mushrooms and Sage in Browned Butter recipe from Food.com.
Provided by under12parsecs
Categories One Dish Meal
Time 8m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Cook ravioli according to package directions, leaving them al dente.
- Melt butter over medium heat. If using dried sage, add it now. Add mushrooms and saute until mushrooms are cooked down and butter is brown, but not burned. If the mushrooms have soaked up all the butter, add in another 1-2 tablespoons of butter and cook until browned.
- Drain ravioli and reserve a bit of the starchy cooking water.
- Toss in cooked ravioli and fresh sage. Add 1 T- 1/4 c cooking water. Turn pasta, mushrooms and sauce onto serving plates and top each with a couple of grinds of black pepper and a pinch of sel gris.
RAVIOLI W/BROWNED BUTTER, SAGE OR BASIL AND PINE NUTS
The recipe is easy and I hope you love it as much as my family does. I first got this recipe from the Food Network/ Giada DeLaurentis and tweaked it some & omitted some ingredients. I would suggest using a ravioli that has a delicate flavor so that it is not overpowering (mushroom, chicken) It is so tasty it makes a nice dinner for guests.
Provided by Chicagoland Chef du
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 282.5, Fat 29.7, SaturatedFat 16.3, Cholesterol 68.3, Sodium 130.7, Carbohydrate 1.2, Fiber 0.3, Sugar 0.3, Protein 4.4
BUTTERNUT SQUASH RAVIOLI WITH SAGE BROWN BUTTER AND BITTERSWEET CHOCOLATE
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 6h10m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F.
- Cut squash in 1/2 and scrape out seeds. Spread 1 tablespoon molasses in the cavity. Season with salt and pepper. Place cut side down on a roasting pan. Cook in the oven until very soft, about 1 hour. (See Chef's Notes.)
- Let cool to room temperature and scoop out flesh into the work bowl of a food processor.
- Puree squash until smooth, then spread on a baking sheet and return to the 375 degree oven to dry, about 10 minutes. The consistency will be like mashed potatoes. Scrape into a large mixing bowl.
- Heat the butter in a saucepan over medium-low heat until it begins to brown. Immediately remove from heat and add remaining 1 tablespoon molasses and all the vinegar. Add to squash with mascarpone, Parmesan, cinnamon, and nutmeg. Season, to taste, with salt and pepper and mix well. The recipe can be made ahead to this point (makes 2 cups filling,) Cover well and refrigerate 4 hours or up to 2 days.
- To fill the raviolis: Lay out a sheet of pasta dough on a lightly floured board. Cut into circles with a 3 1/2 inch pastry cutter. Put 1 tablespoon squash filling in the center of 1/2 the rounds using either a pastry bag or a small spoon. Leave a 1/2-inch border all around the filling. Moisten borders with water and top with remaining rounds of dough. Press all the air out and seal firmly by pressing all around with fingertips. Lay raviolis out to dry on a lightly floured board or baking sheet and lightly flour the tops. Repeat until you run out of dough and/or filling. To cook, boil in lightly salted water until tender, about 3 minutes. Reserve 2 ounces of the cooking water.
- Uncooked, filled raviolis may be used immediately or frozen for 2 months. Lay them out on sheet pans and place in freezer until frozen. Transfer to plastic bag.
- For the Sage Brown Butter: While raviolis are cooking, in a large saute pan, melt the butter with the sage and a pinch of salt until it foams and becomes light brown. Reserve.
- On medium heat toss the cooked raviolis in the sage butter then transfer to a serving platter or dishes. Add 2 ounces of the cooking water to the pan and swirl with any residual butter. Spoon the butter sauce over the raviolis, then finish with a generous grating of Parmesan and bittersweet chocolate.
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!
BUTTERNUT SQUASH RAVIOLI WITH SAGE BUTTER
This ravioli is made with wonton wrappers instead of pasta. These make an impressive presentation. Recipe from San Francisco Flavors from the Junior League of SF.
Provided by cookiedog
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F Brush the olive oil over the cut sides of the squash. Sprinkle with salt and pepper and place, cut-side down, in a glass baking dish. Bake for about 45 minutes, or until soft. Let cool. Scoop the squash out of the skin and puree in a blender or food processor until smooth.
- In a large skillet, melt 1 tablespoon of the butter over medium-high heat and saute the leek until browned, about 7 minutes. Add the squash, cheese, and parsley and stir until just heated through.Season with salt and pepper to taste.
- Place 1 tablespoon filling on a wonton wrapper. Brush the edges of the wrapper with water, fold, and seal shut around the filling. Repeat until all the filling is used.
- In a large pot of salted slowly boiling water, cook the ravioli until they float to the top, about 4 minutes. Using a slotted spoon, transfer to serving bowls.
- While the ravioli are cooking, melt the remaining 2 tablespoons butter in a small saucepan over medium heat. Brown the sage leaves in the butter for 3 to 4 minutes. Pour over the ravioli and serve at once.
Nutrition Facts : Calories 187.1, Fat 12.8, SaturatedFat 5.7, Cholesterol 22.6, Sodium 186.1, Carbohydrate 15.8, Fiber 2.6, Sugar 3.2, Protein 4.6
BROWNED BUTTER RAVIOLI WITH CRISPY SAGE
This cheesy ravioli recipe with a nutty browned butter sauce and crispy sage is the ultimate fall comfort dish and is super simple, with just 5 ingredients!
Provided by Heidi
Categories Main Course Side Dish
Time 15m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 389 kcal, Carbohydrate 37 g, Protein 13 g, Fat 21 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 76 mg, Sodium 625 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 4 g, ServingSize 1 serving
BUTTERNUT SQUASH RAVIOLI WITH BROWN BUTTER AND SAGE
Butternut Squash Ravioli with Brown Butter and Sage
Yield 2
Number Of Ingredients 5
Steps:
- Step 1
- TOAST pine nuts in dry pan over medium heat, continually tossing until golden brown. Transfer to a cool dish. Step 2
- SAUTÉ aromatic sage leaves in melted butter until butter browns, sage leaves turn crispy and kitchen smells amazing! Remove leaves, cool, crumble and set aside. Step 3
- BOIL Olivieri Artisan® Butternut Squash and Creamy Mascarpone ravioli for 2 to 3 minutes. Drain and transfer to pan with browned butter. Step 4
- ADD toasted pine nuts, turn heat to low and gently toss the ravioli, coating in browned butter. Step 5
- SERVE sprinkled with Parmesan and garnished with crumbled sage. Flavor Tip While pine nuts are delicious, you can replace them with just about any nut. Walnuts, for instance, go wonderfully with sage!
More about "sage browned butter ravioli food"
LOBSTER RAVIOLI WITH SAGE BUTTER SAUCE - SUNDAY SUPPER ...
From sundaysuppermovement.com
4.6/5 (26)Total Time 1 hrCategory MainCalories 567 per serving
- Make pasta dough, if making your own, and let rest while you mix the filling. See post or notes below for instructions on making fresh pasta. Or, use premade pasta dough.Break lobster meat up into small pieces. Place in a bowl with ricotta, lemon zest, salt, and pepper. Mix well.
- Roll pasta dough out, using around 1/8th of the dough at a time. Keep your surface and hands well-floured so it doesn’t stick. If using a pasta machine rather than your hands, roll to around the “5” setting. You want it very thin, almost see-through, but still holding together. If using a ravioli mold, place the dough over the mold and add about a teaspoon of filling in each space. If you aren’t using a mold, place the ravioli filling around 1 inch apart on the dough sheet.
- Dab water between each pile of filling, along the edges where you want the ravioli to seal. Place another layer of ravioli dough over the top and seal in the filling. Try to avoid any air remaining in the filling pocket.Cut the ravioli (roll over then invert if using ravioli mold), then set aside on floured baking sheet and repeat with rest of dough and filling.
- Place the ravioli into the pot of boiling water a few at a time and cook for a couple of minutes. You will need to keep the heat relatively high to keep the water boiling. The ravioli will float up to the top when done.
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.
EASY BUTTERNUT SQUASH RAVIOLI WITH CRISPY SAGE …
From foodtasia.com
- Cook the butter over medium high heat until you see little specks of golden brown in the bottom of the pan, being careful not to let it burn. It goes from golden brown to burned quickly.
SPINACH AND RICOTTA RAVIOLI WITH SAGE BUTTER RECIPE - …
From bbc.co.uk
Category Main Course
WILD MUSHROOM RAVIOLI WITH SAGE BROWN BUTTER - GINGER WITH ...
From gingerwithspice.com
5/5 (5)Total Time 5 hrs 15 minsCategory Main CoursesCalories 669 per serving
- Mix all the ingredients and process in a food processor for 45 seconds, until it's barely tacky to the touch. Use the chopping knife blade of your food processor. Add more flour or olive oil/water if you need to.
- On a dry surface - knead the dough until smooth (2 min), make a cylinder, cut into 6 pieces and wrap in foil and rest in the refrigerator for at least 4 hours. This makes the gluten relax and that in return makes it easier to roll out.
- When you are rolling out the dough; cover the dough you are not working with. Press the dough into a 7 cm (3 in) square with your fingers. Roll with a rolling pin, 15 cm (6 in) square. Dust just a tiny amount of flour on both sides of the dough, and roll it into 1mm thick (0.04 in). Start to cut the pasta into 8 cm (3+ in) circles. I used a 8 cm cookie cutter. Place all the discs in one layer at a parchment paper.
RAVIOLI WITH BROWN BUTTER AND SAGE RECIPE - REAL SIMPLE
From realsimple.com
5/5 (180)Total Time 15 minsServings 4Calories 784 per serving
- Meanwhile, heat the butter in a large skillet over medium-low heat until it foams. Add the shallots and cook, stirring, until golden, 1 to 2 minutes.
- Increase heat to medium. Add the sage and cook until the leaves turn crisp, about 1 ½ minutes. Remove from heat. Season with salt and pepper.
- Add the shallot-sage butter to the pasta pot and toss gently. Add ½ cup Parmesan and toss again.
RAVIOLI WITH SAGE BROWN BUTTER SAUCE - BUDGET BYTES
From budgetbytes.com
Ratings 29Calories 552 per servingCategory Dinner, Main Course
- Bring a pot of water to a boil for the ravioli. Once boiling, add the ravioli and cook until tender (check package for specific cooking times, as this can vary with the ravioli size or whether it is fresh or dried). Once cooked, reserve 1/4 cup of the cooking water, then drain the ravioli in a colander.
- While the ravioli is cooking, prepare the rest of the dish. Mince the garlic and chop the walnuts before you begin the sage brown butter sauce, since the sauce cooks very quickly.
- Add the butter to a large skillet and melt it over medium-low heat, stirring continuously. Once the butter begins to sizzle and becomes foamy (about 2-3 minutes), add the minced garlic and chopped walnuts. Continue to stir and cook over medium-low heat until the sediment in the skillet turns deep golden brown (about 3-5 minutes). Once it becomes browned, remove it from the heat, and stir in the dried sage.
- Add the spinach and the 1/4 cup reserved ravioli cooking water to the skillet. Return the skillet to low heat, and stir until the spinach is wilted (about 2 minutes). Taste the spinach and add salt to taste. Finally, add the cooked and drained ravioli to the skillet with the spinach and sage brown butter sauce, then toss to coat.
MUSHROOM RAVIOLI WITH SAGE BROWN BUTTER SAUCE - APRON & WHISK
From apronandwhisk.com
Cuisine European, ItalianCategory Appetizer, Dinner, Main CourseServings 4Total Time 1 hr 45 mins
- Place the flour on your working surface and make a well in the middle. Add the eggs in the well. With a fork start mixing the eggs with the flour from the inside to the outside gently.
- In a large skillet over medium heat, melt the butter. Add the mushrooms and cook for about 4 minutes until they soften and the liquid evaporates.
- Dust some semolina/flour on a sheet pan or two, and leave it on the side. Divide the dough into four equal parts. Work with one part at a time and leave the rest covered with the cling film. If you have a pasta machine this will make your job easier, however, no worries a simple rolling pin will be enough.
- In a medium sauce pan on low-medium heat, melt the butter and let is cook for about 5 minutes while continuously stirring.
BUTTERNUT RAVIOLI WITH SAGE BROWN BUTTER SAUCE | FARMER'S ...
From farmersmarketfoods.com
- For making the dough, use a clean counter top. Create a mound with your flour. Make a well in the middle of the mound and add the eggs, egg yolks, salt and olive oil.
- Using a medium-sized saucepan, cook the spinach over medium heat until the spinach has fully cooked down. Using a fine mesh strainer strain press all of the water out and set aside.
- Add the butter, rosemary, and garlic to a medium-sized saucepan and cook over medium heat, swirling occasionally to prevent the butter from burning. Once the butter starts to brown, about 5-7 minutes, remove from heat and discard the rosemary. Season with salt and pepper.
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