Lamb Ravioli With Sage Cream Sauce Recipe 15

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RAVIOLI WITH SAGE CREAM SAUCE



Ravioli with Sage Cream Sauce image

Toss chopped endive, radicchio, fennel and roasted bell peppers with oil and vinegar for a pretty salad course. For the finale, offer poached pears drizzled with chocolate sauce and sprinkled with crushed toffee. Learn how to make your own ravioli with our hands-on streaming video demonstration.

Categories     Milk/Cream     Pasta     Appetizer     Quick & Easy     Pecan     White Wine     Sage     Shallot     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 2, can be doubled

Number Of Ingredients 8

1 8- to 9-ounce package refrigerated vegetable-filled ravioli
1 1/2 tablespoons butter
1/4 cup chopped pecans
1/3 cup finely chopped shallots
1 1/2 tablespoons chopped fresh sage or 1 1/2 teaspoons crumbled dried sage leaves
3/4 cup dry white wine
2/3 cup whipping cream
Parmesan cheese shavings

Steps:

  • Cook ravioli in large pot of boiling salted water until just tender but still firm to bite, about 8 minutes. Drain well.
  • Meanwhile, melt butter in heavy medium skillet over medium heat. Add pecans and stir until slightly darker and fragrant, about 3 minutes. Using slotted spoon, transfer pecans to small bowl. Add shallots and sage to same skillet. Sauté until fragrant, about 30 seconds. Add wine and cream. Increase heat and boil until sauce is reduced to generous 3/4 cup, about 5 minutes.
  • Add ravioli to sauce; toss. Season with salt and pepper. Divide between bowls. Sprinkle with pecans and Parmesan.

CREAMY SAGE BUTTER SAUCE



Creamy Sage Butter Sauce image

A rich and creamy white sauce, served best over angel hair pasta.

Provided by favrelvr04

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 10m

Yield 4

Number Of Ingredients 5

1 stick unsalted butter
10 fresh sage leaves
1 cup heavy cream
½ cup chicken broth
1 pinch salt and ground black pepper to taste

Steps:

  • Melt the butter in a skillet over medium heat; add the sage leaves and cook for 2 minutes. Pour in the heavy cream and chicken broth and cook until hot; about 2 minutes more. Season with salt and pepper to serve.

Nutrition Facts : Calories 410 calories, Carbohydrate 1.9 g, Cholesterol 142.5 mg, Fat 45.1 g, Protein 1.5 g, SaturatedFat 28.3 g, Sodium 25.8 mg, Sugar 0.1 g

LAMB RAVIOLI WITH A ROSEMARY CREAM SAUCE



Lamb Ravioli with a Rosemary Cream Sauce image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 14

1 pound ground lamb
2 eggs
1/4 cup bread crumbs
2 teaspoons salt
1/4 cup Parmigiano-Reggiano
2 cups all-purpose flour
2 teaspoons salt
3 eggs
1 tablespoon butter
Rosemary Cream Sauce, recipe follows
1 tablespoon chopped fresh rosemary leaves
2 tablespoons butter
2 cups heavy cream
1/2 cup seasoned stock

Steps:

  • Filling:
  • In a large skillet over medium-high heat, saute lamb until fully cooked through. Cool slightly and mix in all the remaining ingredients. Set aside.
  • Dough:
  • Place the flour in a bowl large enough to mix the dough. Add salt and mix to combine. Make a well in the center of the flour to hold eggs. Add eggs, and with a fork, whip the eggs and slowly incorporate flour. When dough begins to form, work it together with your hands. Kneed dough until it is smooth. Let dough rest for about 10 minutes and then roll it out to the second thinnest setting on a pasta machine.
  • Lay the pasta out flat and spoon a small amount of filling down the center of the pasta, about 1/2-inch apart. Lay another piece of pasta on top and press down to seal in the filling. Cut into individual ravioli and press the edges with the tines of a fork to seal.
  • Bring a large pot of boiling, salted water to a boil. Boil the ravioli until they float, about 3 minutes. Drain the ravioli well.
  • Add the blanched ravioli to the Rosemary Cream Sauce and cook until smooth and velvety. Garnish with shaved Montasio cheese and a sprig of rosemary, if desired.
  • In a large skillet, saute the rosemary in butter until fragrant. Add cream and stock and bring to a simmer; heat through and let the flavors infuse. Add blanched ravioli and cook until smooth and velvety.

BASIC RAVIOLI WITH A BUTTER-SAGE SAUCE



Basic Ravioli with a Butter-Sage Sauce image

Provided by Anne Burrell

Categories     main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 15

3 cups ricotta
3/4 cup grated Parmigiano
3 eggs
Kosher salt
1 recipe Chef Annes All-purpose Pasta Dough, recipe follows
Semolina, for dusting
2 sticks unsalted butter
1 to 1 1/2 cups chicken stock
12 leaves fresh sage, torn
Kosher salt
1 pound all-purpose flour
4 whole eggs, plus 1 yolk
1/4 cup extra-virgin olive oil
Kosher salt
1 to 2 tablespoons water or more if needed

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!

LAMB RAVIOLI WITH SAGE CREAM SAUCE RECIPE - (1/5)



Lamb Ravioli with Sage Cream Sauce Recipe - (1/5) image

Provided by á-4200

Number Of Ingredients 11

1 Medium Leek (white and light green parts only) - finely chopped*
1 Lb. Ground Lamb
1 TBS. Fresh Garlic - finely chopped
1 TBS. Olive Oil
Pinch of Cayenne Pepper (optional)
4 - 8 Oz. Goat Cheese (plain)**
4 TBS. Unsalted Butter
2 TBS. Fresh Sage - chopped
1 Cup Heavy Whipping Cream*
1/4 Cup Parmesan Cheese - grated
Salt and Pepper

Steps:

  • Heat olive oil in a saute pan over medium heat. Add leeks (or onions) and garlic and saute until leeks are wilted or onions are translusent. Add ground lamb to pan and cook thoroughly. Remove from heat, drain off excess fat, and allow mixture to cool. When mixture is cooled, add goat cheese, cayenne pepper and mix thoroughly. Season to taste with salt and pepper. ** I only used 4 oz. of goat cheese, but if you want more of a cheese filled ravioli, you'll want to use more cheese. Cut your pasta into strips about 2 " wide strips (you can go wider or narrower depending on how you like your ravioli. Starting 1 " from the end, add about 1 TBS. of filling. Repeat process by adding filling every 2″. Using a pastry brush, brush all edges with egg wash. Cover bottom strip with another strip of similar length. Using a pasta cutter or knife, cut into squares so that filling is in center of the square. If using a pasta cutter/crimper, crimp all sides of the ravioli to seal. If you don't have a pasta cutter, Use your fingers to tightly seal all sides of the ravioli. You can use a fork to crimp edges. Cook the ravioli in salted boiling water for 3-5 minutes (cook time depends on how thin your pasta dough was). The raviolis will float to the top as they cook, but I recommend testing one for doneness. The filling is cooked, so all you need to worry about is how tender you want the pasta. Over medium heat, saute sage in butter. Add cream and reduce by 1/2. Add Parmesan cheese and season to taste with salt and pepper. *You can reduce fat and calories by substituting 1/2 and 1/2 or whole milk, but the sauce will be noticeably less rich. If you'd like to accent the plate with some pumpkin cream sauce, simply combine equal parts of cream sauce with canned pumpkin. You can also add sauteed mushrooms (morrels) to dish to make earthier.

RAVIOLI WITH SAGE CREAM SAUCE



Ravioli With Sage Cream Sauce image

Make and share this Ravioli With Sage Cream Sauce recipe from Food.com.

Provided by mplsgirl

Categories     < 30 Mins

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

1 (9 ounce) package vegetable-filled ravioli
1 1/2 tablespoons butter
1/4 cup chopped pecans
1/3 cup chopped shallot
3/4 cup white wine
2/3 cup whipping cream
1 1/2 tablespoons chopped fresh sage or 1 1/2 tablespoons dried sage
parmesan cheese

Steps:

  • Cook ravioli in large pot of boiling salted water until just tender, about 8 minute Drain well.
  • Meanwhile, melt butter in heavy med skillet over med heat. Add pecans and stir until darker and more fragrant, about 3 minute Using slotted spoon, transfer to small bowl. Add shallots and sage to same skillet. Saute about 30 seconds. Add wine and cream. Increase heat and boil until sauce is reduced to about 3/4 cup - about 5 minute.
  • Add ravioli to sauce and toss. Season with salt and pepper. Divide between large bowls and sprinkle with pecans and parmesan, adding some fresh sage if you want.

Nutrition Facts : Calories 540.6, Fat 48, SaturatedFat 24.7, Cholesterol 131.6, Sodium 114, Carbohydrate 11.8, Fiber 1.9, Sugar 1.5, Protein 3.9

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 PROSCIUTTO, ROMA TOMATO AND SAGE



Ravioli with Prosciutto, Roma Tomato and Sage image

A few weeks ago there was a post on the message boards asking "Of all of your creations, what recipe are you the most proud of?" I want to change my answer to this one!! I had a moment of brillance last night when I started dinner and this recipe is the end result. I really enjoyed eating this and felt like I had created a very simple but extremely tasty dinner. I hope whomever decides to try it enjoys it as much as we did!!

Provided by Malriah

Categories     One Dish Meal

Time 30m

Yield 3 serving(s)

Number Of Ingredients 8

2 lbs meat ravioli or 2 lbs cheese ravioli, fresh or frozen (I use meat)
4 tablespoons butter
2 ounces prosciutto, chopped fine
2 tablespoons fresh sage (do not use dried!)
3 roma tomatoes, diced
1/4 teaspoon fresh ground black pepper (or to taste)
1 cup heavy cream
3 tablespoons freshly grated romano cheese

Steps:

  • Put a pot of salted water on to boil.
  • Melt butter in a large skillet over medium to medium/high heat.
  • Add prosciutto and let cook for 5 minutes.
  • Add chopped roma tomatoes and cook for 4 more minutes.
  • Add chopped sage and pepper.
  • Add your ravioli to the boiling water.
  • Add heavy cream to your tomato/prosciutto mixture and stir well.
  • Bring just to a boil and lower heat to a high simmer.
  • As ravioli begin to float, scoop them out of the pot and add to the skillet with the sauce mix.
  • Add cheese and gently toss to coat.
  • Serve with a green salad and garlic breadsticks.

Nutrition Facts : Calories 445.9, Fat 46.4, SaturatedFat 29, Cholesterol 154.9, Sodium 232.5, Carbohydrate 5.8, Fiber 1.3, Sugar 1.8, Protein 4.2

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