Ricotta And Herb Ravioli With Sage Butter And Pine Nuts Recipes

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.

BUTTERNUT SQUASH RAVIOLI WITH BROWN BUTTER AND SAGE

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!

RICOTTA AND HERB RAVIOLI WITH SAGE BUTTER AND PINE NUTS

Steps:

• Put the pasta flour into a food processor and add the egg and olive oil. Pulse until the mixture resembles breadcrumbs. Tip into a bowl and bring together with your hands to form a ball of dough. Transfer to a lightly floured board and knead until smooth (don't worry if the dough feels a bit stiff, as it will soften slightly on resting). Wrap in clingfilm and set aside to rest for 20 minutes.
• In a bowl, mix the ricotta, herbs, Parmesan and some seasoning. Set aside.
• Cut the dough in half, then roll out each piece in a pasta machine, dusting with flour to stop it sticking. Use the thickest setting for the first three passes, folding the sheet into three before putting it through again, then reduce the settings as you continue until you have a very thin, almost transparent sheet of pasta measuring roughly 85x9cm (33x3 1/2in). Cut the large pasta sheet in half to get two shorter lengths. Repeat with the remaining dough, until you have four sheets of pasta in total. If you don't have a pasta machine, divide the dough into four pieces and use a rolling pin to roll them out as thinly as possible into long rectangles.
• Lay the pasta sheets on a board dusted with a little flour. Dollop 5tsp of the ricotta filling along 2 of the sheets, leaving a little gap between each. Brush a little water around the mixture, then loosely cover each piece with one of the remaining pasta strips. Working quickly, seal the sheets together by pressing around the blobs of filling, extracting any air. Cut into squares using a pasta cutter or sharp knife to make 10 ravioli. If you have time, leave them on a wire rack to dry for 30 minutes.
• Bring a large pan of salted water to the boil. Using a slotted spoon, gently lower the ravioli into the pan and cook for 3-5 minutes or until they float up to the surface.
• Meanwhile, melt the butter in a frying pan until foaming. Add the sage leaves and cook on both sides. Stir in the pine nuts, then season well and remove from the heat.
• Using the slotted spoon, lift the ravioli out of the pan, draining well. To serve, divide them between two plates, then spoon over the buttery sauce, sage, and pine nuts. Add a squeeze of lemon and serve immediately with extra Parmesan scattered over.

RUFFLED PASTA WITH HERBED RICOTTA AND PINE NUT BROWN BUTTER

Steps:

• Stir together ricotta, Parmigiano-Reggiano, herbs, pepper, and 1/4 teaspoon salt in a large serving bowl.
• Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup pasta cooking water, then drain pasta in a colander.
• While pasta is boiling, heat butter and oil in a deep 12-inch heavy skillet over moderate heat until foam subsides. Add pine nuts and remaining 1/4 teaspoon salt and cook, stirring, until nut and butter mixture is golden brown, about 3 minutes.
• Add drained pasta to pine nut butter along with 1/3 cup of reserved pasta cooking water and stir to coat. Thin ricotta mixture with 1/2 cup more of reserved cooking water, then add pasta and toss to combine. Thin with some of remaining reserved cooking water if necessary. Serve immediately.