Parsley Ravioli With Brown Butter Sauce Recipes

RAVIOLI WITH PARMESAN GARLIC BUTTER

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt. Drain, reserving 1/2 cup pasta water.
• Melt butter in large skillet on medium-high heat. Add sage, lemon juice, pasta and reserved pasta water; stir to coat pasta. Cook 2 to 3 min. or until heated through.
• Sprinkle with cheese before serving.

BUTTERNUT SQUASH RAVIOLI WITH BROWN BUTTER SAUCE RECIPE - (4.1/5)

Steps:

• Melt the butter in a large skillet heated on medium heat. Continue to cook the butter until it becomes a golden-brown color, about 5-8 minutes. Add the cream and sage and simmer for about a minute. Add Parmesan, salt, pepper, and parsley. Simmer for another minute, add raviolis, and let raviolis heat for a minute or two. Plate and sprinkle with toasted walnuts.

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.

GARLIC RAVIOLI WITH PARSLEY GARLIC SAUCE

Steps:

• Preheat oven to 400 degrees F.
• Place all the garlic cloves on a piece of aluminum foil and drizzle with olive oil. Wrap the garlic in foil and bake in the oven for 45 minutes. Remove the garlic from the oven, and when cool enough to handle, squeeze the roasted garlic from the skins.
• To make the ravioli, place the white wine, chicken stock, lemon juice, fennel, red onions, and carrots in a medium pan, add salt, and simmer for 10 minutes. Add the artichokes, cover the pot, and simmer until the artichokes are tender.
• Once the artichokes are tender, remove the pot from heat and let the mixture cool. Remove all of the vegetables and mix with the ricotta in a large bowl.
• Spread out the pasta sheets onto a working surface. Using a tablespoon, spoon the vegetable mixture onto the pasta leaving approximately 2-inches between each ravioli. Top the ravioli with another layer of pasta, and using a 4-inch cookie cutter, cut out the shapes, and seal each ravioli.
• In a large pot with boiling water, cook the raviolis for approximately 6 minutes.
• To make the sauce, place the garlic and chicken stock in a pan and simmer until garlic is soft. Add the cream and reduce to a thick sauce consistency. Add the parsley to the sauce and place in a blender until sauce is smooth.
• In a hot skillet, sear each fillet for approximately 1 minute on each side. Season with salt and pepper.
• To serve, place the raviolis on the center of the plate. Top the ravioli with the seared bass and drizzle the parsley garlic sauce around the plate.

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 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.

PARSLEY RAVIOLI WITH BROWN BUTTER SAUCE

Steps:

• 1. Make ravioli: Combine cheeses, chopped parsley, egg, 1/2 tsp. salt, and pepper in a medium bowl. Bring a large pot of salted water to a boil. 2. Lay 8 wrappers on a flat surface and spoon 1 tbsp. cheese mixture onto center of each. Working with 1 wrapper at a time, moisten edge with water and top with another wrapper, pressing to seal tightly. Transfer ravioli to a greased baking sheet, cover, and repeat to make more ravioli. Preheat oven to 250°. 3. Cook 4 or 5 ravioli at a time in boiling water until dough is tender, 3 minutes. Transfer to greased baking sheet in a single layer, cover with foil, and keep warm in oven. 4. Meanwhile, make sauce: Melt butter in a large frying pan over medium-high heat. Cook, swirling, until light golden, 3 minutes. Remove from heat; stir in lemon juice and parsley leaves. Layer ravioli and sauce on a platter.