Ravioli With Spicy And Sage Butter Recipe 465

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SAGE & BROWNED BUTTER RAVIOLI



Sage & Browned Butter Ravioli image

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

1 package (20 ounces) refrigerated cheese ravioli or 2 packages (9 ounces each) mushroom agnolotti
1/2 cup butter, cubed
1/2 cup coarsely chopped fresh sage
1/2 teaspoon salt
2 tablespoons lemon juice
1/4 cup shredded Parmesan cheese

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 SAGE-WALNUT BUTTER



Ravioli With Sage-Walnut Butter image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 9

Kosher salt
1/4 cup balsamic vinegar
2 teaspoons honey
1 bay leaf
2 9-ounce packages refrigerated cheese ravioli
6 tablespoons unsalted butter
1/3 cup fresh sage leaves
1 cup walnuts, roughly chopped
3/4 cup grated parmesan cheese

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.

RAVIOLI WITH SPICY AND SAGE BUTTER RECIPE - (4.6/5)



Ravioli with Spicy and Sage Butter Recipe - (4.6/5) image

Provided by Taraespo

Number Of Ingredients 7

1 pound ricotta and spinach ravioli
1/4 cup (1/2 stick) unsalted butter, at room temperature
16 fresh sage leaves, chopped
1/2 teaspoon paprika
3/4 teaspoon crushed red pepper flakes
1 1/2 teaspoons kosher salt
1/2 cup grated pecorino rom

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.

CHEESE RAVIOLI WITH BROWN BUTTER AND SAGE



Cheese Ravioli with Brown Butter and Sage image

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

Coarse salt
18 ounces cheese ravioli
3 tablespoons butter
16 sage leaves, thinly sliced

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.

SWEET-POTATO RAVIOLI WITH SAGE BUTTER SAUCE



Sweet-Potato Ravioli with Sage Butter Sauce image

Categories     Herb     Pasta     Appetizer     Vegetarian     Dinner     Root Vegetable     Sweet Potato/Yam     Fall     Winter     Pan-Fry     Sage     Boil     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 6 (first-course) or 4 (main-course) servings

Number Of Ingredients 13

Ravioli
2 1-pound red-skinned sweet potatoes (yams)
2 tablespoons (packed) golden brown sugar
2 tablespoons (1/4 stick) butter, room temperature
1 12-ounce package wonton wrappers
1 large egg, beaten to blend
Fried shallots and sauce
1 cup vegetable oil
4 large shallots, cut crosswise into thin rounds, separated into rings
6 tablespoons (3/4 stick) butter
8 large fresh sage leaves, thinly sliced
1/2 teaspoon dried crushed red pepper
1/3 cup pine nuts, toasted

Steps:

  • For ravioli:
  • Preheat oven to 400°F. Oil rimmed baking sheet. Cut sweet potatoes in half lengthwise; place cut side down on baking sheet. Roast until tender, about 35 minutes; cool. Scoop potato pulp out of skins into small bowl. Spoon 11/3 cups pulp into medium bowl. (Reserve any remaining potato pulp for another use.) Add sugar and butter; mash well. Season filling with salt and pepper.
  • Line large baking sheet with parchment paper. Place wonton wrappers on work surface. Using pastry brush, brush wrappers with beaten egg. Place 1/2 tablespoon sweet-potato filling in center of each. Fold each wrapper diagonally over filling, forming triangle. Seal edges. Transfer to parchment-lined baking sheet. Let stand at room temperature while preparing fried shallots and sauce. (Can be made up to 5 days ahead. Freeze, then cover and keep frozen. Do not thaw before cooking.)
  • For fried shallots and sauce:
  • Heat vegetable oil in heavy small saucepan over medium-high heat. Working in 2 batches, fry shallots until crisp and dark brown, about 2 minutes. Using slotted spoon, transfer shallots to paper-towel-lined plate to drain. Cook butter in large pot over medium heat until beginning to brown, about 3 minutes. Remove from heat. Add sage and red pepper.
  • Meanwhile, working in batches, cook ravioli in pot of boiling salted water until tender, about 3 minutes. Drain well. Add ravioli to pot with butter sauce; toss to coat. Transfer to plates, drizzling any sauce from pot over ravioli. Top with fried shallots and pine nuts; serve immediately.

RAVIOLI WITH SPICY SAGE BUTTER



Ravioli with Spicy Sage Butter image

Provided by Giada De Laurentiis

Time 11m

Yield 4 servings

Number Of Ingredients 7

1 pound ricotta and spinach ravioli
1/4 cup (1/2 stick) unsalted butter, at room temperature
16 fresh sage leaves, chopped
1/2 teaspoon paprika
3/4 teaspoon crushed red pepper flakes
1 1/2 teaspoons kosher salt
1/2 cup grated pecorino romano

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.

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