Pear And Pecorino Ravioli With Sage Butter Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PEAR AND PECORINO RAVIOLI WITH SAGE BUTTER SAUCE



Pear and Pecorino Ravioli with Sage Butter Sauce image

This bistro-worthy vegetarian entrée is easy to make with a secret ingredient-packaged wonton wrappers.

Provided by By Cheri Liefeld

Categories     Appetizer

Time 45m

Yield 4

Number Of Ingredients 8

3 pears, not too ripe, peeled and coarsely grated
8 oz pecorino cheese, grated
1/4 cup mascarpone cheese, softened
1 egg yolk
24 wonton wrappers
Salt
1/2 cup butter
6 sage sprigs

Steps:

  • Place pears in large bowl. If too much liquid, drain through fine strainer. Mix in pecorino, mascarpone and egg yolk.
  • Place 1 wonton wrapper on work surface. Place 1 to 1 1/2 teaspoons mixture in middle of wrapper. Brush edges with water, and fold wrapper over. Press firmly to seal.
  • Fill 4-quart saucepan two-thirds full of water. Add salt; heat to boiling. Gently slide in 5 ravioli. Cook 3 to 4 minutes or until done. Repeat until all of the ravioli is cooked.
  • In 8- to 10-inch skillet, heat butter and sage over medium-high heat until butter is golden brown, reducing heat if needed to keep butter from burning. Remove sage; pour butter over ravioli. Sprinkle with extra cheese as desired.

Nutrition Facts : ServingSize 1 Serving

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!

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 PEAS, TOMATOES AND SAGE BUTTER SAUCE



Ravioli With Peas, Tomatoes And Sage Butter Sauce image

Make and share this Ravioli With Peas, Tomatoes And Sage Butter Sauce recipe from Food.com.

Provided by Marie

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb cheese ravioli, cooked according to package
4 tablespoons butter
12 fresh sage leaves or 1 teaspoon dried sage
2 tablespoons fresh parsley, chopped
1 teaspoon lemon, zest of
1 cup baby peas, fresh or frozen
1 cup diced fresh tomato
salt and pepper
1/2 cup grated parmesan cheese

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.

FRESH PEAR AND PECORINO RAVIOLI



Fresh Pear and Pecorino Ravioli image

This delicate and quite simple ravioli is a lovely way to enjoy the affinity of pear and cheese. The filling is a lively blend of shredded ripe pear, shredded 3- to-6-months-aged Pecorino Romano (it should be semisoft), and mascarpone-just stirred together at the last moment.

Yield makes 2 cups of filling, for 20 to 24 ravioli

Number Of Ingredients 6

A 1/2-pound firm ripe Bartlett pear (or 2 small pears); pears of most varieties will make a good filling, as long as they are ripe but firm
8 ounces 3- to-6-months-aged Pecorino Romano, freshly shredded
1 1/2 tablespoons chilled mascarpone
6 ounces (1 1/2 sticks) butter
4 ounces mild 12-months-aged Pecorino Romano, grated
Abundant coarsely ground black pepper, to taste

Steps:

  • Peel and core the pear, and shred it against the large holes of a box grater. Stir the shreds with the shredded cheese in a bowl, and blend in the mascarpone.
  • Following the master method, page 189, roll dough strips for filling. For each raviolo, scoop a scant tablespoon of the filling, shape it round and drop in place. Cover and cut ravioli by master method.
  • Cook the ravioli as in master method, page 192. Meanwhile, heat the butter until simmering in a large skillet and thin it with a cup of the boiling pasta water. Lay the cooked ravioli in the skillet, and coat with the hot butter. Remove the pan from the heat, and sprinkle over it the grated aged Pecorino, mixing gently so the cheese begins to melt into a sauce, then grind coarse black pepper all around.
  • I serve these with a melted-butter sauce and sprinkles of black pepper and more Pecorino Romano-details are in the recipe. If you can, find a mild, one-year-old aged Pecorino for the finishing touch.

More about "pear and pecorino ravioli with sage butter sauce recipes"

PEAR AND PECORINO "RAVIOLI" - CIAO CHOW LINDA
pear-and-pecorino-ravioli-ciao-chow-linda image
2020-03-23 Boil gently in water until cooked, which may take 5-8 minutes. Make the sauce, adding butter to a pan until it melts, then add a few fresh sage …
From ciaochowlinda.com
Servings 20-22
Estimated Reading Time 5 mins


PUMPKIN RAVIOLI WITH BROWN BUTTER SAGE SAUCE — PEAR & PECORINO
2019-10-30 Bring a large pot of salted water to a bowl. Cook for about 5 minutes, until the ravioli is tender and soft. Carefully strain and transfer to the brown butter sage sauce. Brown Butter Sage Sauce. In a saucepan over low heat, melt the butter with the sage and salt.
From pearandpecorino.com
Estimated Reading Time 7 mins


RICOTTA AND SPRING PEA RAVIOLI IN A SAGE BUTTER SAUCE
Bring 8 quarts of water to a boil. Sauce. While the water is heating, heat the butter in a large saute pan over medium high heat until the foam subsides and the butter begins to turn a light brown color. Add the save and remove from the heat. Add 2 tablespoons salt to the boiling water then add the ravioli.
From cookinggoals.com


PUMPKIN RAVIOLI WITH BROWN BUTTER SAGE SAUCE — PEAR & PECORINO
Sep 25, 2020 - To celebrate the season, I’m sharing my recipe for homemade Pumpkin Ravioli. A savory take on pumpkin, paired with cheese, a hint of nutmeg, and a rich brown butter sage sauce. Nutty, earthy, just the right amount of pumpkin, enveloped in pasta that can’t get …
From pinterest.com


PEAR, PECORINO & MASCARPONE RAVIOLI - SOUTH DUNDAS INBOX
Transfer to a greased bowl and cover with plastic wrap; let rest 1 hour at room temperature. Make the filling: Stir pecorino, mascarpone, and pears in a bowl; chill until ready to use. On a lightly floured surface, divide dough into 3 balls. Working with 1 ball at a time, and keeping the remaining dough covered with a damp cloth, roll ball into ...
From southdundasinbox.com


CACIO E PERE (PEAR AND PECORINO FILLED RAVIOLI) RECIPE | PBS FOOD
Measure the flour into the bowl; process for a few seconds to blend and aerate. Drop the eggs and egg yolk into a spouted measuring cup or a small bowl; beat briefly with a …
From pbs.org


PEAR AND PECORINO RAVIOLI WITH SAGE BUTTER SAUCE RECIPES
3. Fill 4-quart saucepan two-thirds full of water. Add salt; heat to boiling. Gently slide in 5 ravioli. Cook 3 to 4 minutes or until done. Repeat until all of the …
From recipesforweb.com


PEAR AND PECORINO RAVIOLI WITH SAGE BUTTER SAUCE
Jun 5, 2012 - This bistro-worthy vegetarian entrée is easy to make with a secret ingredient—packaged wonton wrappers.
From pinterest.com


PEAR & RICOTTA RAVIOLONI RECIPE FROM FLORENTINE BY EMIKO DAVIES
Poach the pear quarters in a saucepan of boiling water until just tender, about 10 minutes. Drain and let them cool, then chop into tiny pieces. Combine the pears with the rest of the filling ingredients. Chill until needed. Ravioloni. Cut the dough into four pieces and dust lightly with flour.
From cooked.com


HOMEMADE PEAR + MASCARPONE RAVIOLI WITH THYME BUTTER SAUCE
2018-01-23 In a saucepan (cast iron, if possible) on medium to medium-high heat, add butter and thyme sprigs. Season with salt and pepper. Add cooked ravioli. Tilt pan to the side and spoon sauce over ravioli for 60 seconds. Remove from heat and plate. Sprinkle thyme leaves, coarsely grated pecorino and minced pecans.
From cityfarmhouse.com


RAVIOLI WITH PEARS, PECORINO DI FOSSA CHEESE AND BALSAMIC VINEGAR
Take the third pear, peel it and cut into small cubes. Place it in a pan with a knob of butter and pan-fry it for 5 minutes. Meanwhile reduce the balsamic vinegar in a small saucepan, so that it becomes syrupy. Read more about how to make a balsamic vinegar …
From sensibus.com


PEAR & CHEESE RAVIOLI WITH BROWN BUTTER SAGE SAUCE
2014-07-07 For the Ravioli: 1. Finely chop the pears (or grate on a box grater). Add the pears to a skillet drizzled lightly with olive oil and sprinkle with the spices. Cook until softened, about 5 minutes. Remove from heat and allow to cool. 2. Combine the pears with the cheeses and season with salt and pepper.
From yestoyolks.com


FRESH PEAR AND PECORINO RAVIOLI WITH CACIO E PEPE SAUCE
Using a serrated pastry cutter or pizza cutter, cut ravioli into rectangles. Repeat with remaining dough and filling. Bring a large pot of salted water to a boil for the pasta. Add the ravioli. At the same time, melt the butter in a skillet over medium heat, and add 1 cup pasta water. Simmer while the pasta cooks, just to reduce the sauce and ...
From lidiasitaly.com


FRESH PEAR AND PECORINO RAVIOLI - LIDIA
Directions. Peel and core the pear and shred it against the large holes of a box grater. Stir the shreds with the shredded cheese in a bowl and blend in the mascarpone. Following the master method, roll dough strips for filling. For each raviolo, scoop a scant tablespoon of filling, shape it round and drop in place.
From lidiasitaly.com


PEAR AND PECORINO RAVIOLI WITH SAGE BUTTER SAUCE - MEDITERRANEAN …
Pear and Pecorino Ravioli with Sage Butter Sauce might be just the Mediterranean recipe you are searching for. This recipe makes 4 servings with 708 calories, 25g of protein, and 47g of fat each. This recipe covers 18% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes ...
From fooddiez.com


MOZZARELLA AND PECORINO RAVIOLI - GREATIST.COM
2021-10-26 Combine mozzarella and pecorino in a medium bowl and mix until well blended. Place a sheet of pasta (roughly 24 by 5 inches) on a dry, lightly floured surface and evenly space 9 (1-tablespoon ...
From greatist.com


RECIPE: PEAR AND PECORINO TORTELLI WITH BUTTER AND SAGE, RISING STAR ...
Pear and Pecorino Tortelli with Butter and Sage Adapted by StarChefs.com February 2010. Yield: 4 Servings. INGREDIENTS. Pasta Dough: 250 grams "00" flour 1 egg 4 egg yolks ½ teaspoon kosher salt. Pear and Pecorino Tortelli: 1 Bosc pear, peeled and grated 1 Bartlett pear, peeled and grated ½ cup ricotta cheese, passed through a fine-mesh sieve
From starchefs.com


PEAR, PECORINO AND MASCARPONE RAVIOLI | RECIPE | RAVIOLI, PANCETTA ...
Mar 30, 2019 - Use fresh lasagne sheets to create gourmet ravioli. Mar 30, 2019 - Use fresh lasagne sheets to create gourmet ravioli. Mar 30, 2019 - Use fresh lasagne sheets to create gourmet ravioli. Pinterest. Today. Explore. When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users can explore by touch or …
From pinterest.com.au


PEAR RAVIOLI IN A LIGHT BUTTER SAUCE - JULIE BLANNER
2022-02-10 Add the second sheet of pasta on top, lightly seal and with a cookie or pizza cutter. Boil Ravioli – Boil until tender. About 5 minutes. Make Sauce – Meanwhile, in a large saucepan melt butter on medium heat. Add ½ cup of pasta water. …
From julieblanner.com


SAGE BUTTER RAVIOLI - SUM OF YUM
2021-12-22 To make the sage butter sauce, melt the butter in a large pan over low-medium heat. Once the butter has completely melted and begins to simmer, add the minced garlic and chopped walnuts. Sauté the garlic and walnuts over low-medium heat, stirring frequently, for 2 - 3 minutes or until the garlic becomes fragrant.
From sumofyum.com


TASTE OF ITALY: PEAR AND PECORINO CHEESE RAVIOLI - PRETTY IN PISTACHIO
2013-01-13 6 oz. butter. 4 oz. Pecorino Romano grated. 2 oz. Heavy Cream. Freshly ground black pepper to taste. Directions: To make the dough: Pour the flour onto a clean work surface in the shape of a mound. Using a fork, create a crater in the center with thick walls. Crack the eggs inside the crater. Add Salt and oil.
From prettyinpistachio.com


PEAR AND CHEESE RAVIOLI (CACIO E PERE) - SAVEUR
2014-10-10 Instructions. Make the dough: Mix flour and salt in a food processor. With the motor running, add oil, eggs, and 1–2 tbsp. water, until dough forms. Transfer dough to …
From saveur.com


PEAR PECORINO RAVIOLI - THE PEAR DISH
2014-08-12 The sweetness of the pears complements the salty and creamy cheese filling of these easy ravioli. Serve with a crisp white wine. Ingredients 1 Bartlett USA Pear, peeled and cored ⅔ cup grated Pecorino Romano cheese 2 tablespoons mascarpone cheese 1 egg yolk ½ teaspoon minced fresh sage Freshly ground pepper 1 package medium wonton wrappers …
From usapears.org


FRESH PEAR AND PECORINO RAVIOLI - PLAIN.RECIPES
Cover and cut ravioli by master method. Cook the ravioli as in master method, page 192. Meanwhile, heat the butter until simmering in a large skillet and thin it with a cup of the boiling pasta water. Lay the cooked ravioli in the skillet, and coat with the hot butter.
From plain.recipes


PEAR AND BLUE CHEESE RAVIOLONI WITH SAGE AND BUTTER
2018-12-12 2 medium pears (firm, yet ripe), peeled, cored, and quartered. 4 oz blue cheese. 4 oz heavy cream. ¼ cup grated Parmigiano Reggiano or Pecorino cheese. 1 egg yolk (optional) Pinch salt and pepper each. Sauce. 50g (1 ¾ oz) butter. 8 sage leaves, slightly torn. Parmigiano Reggiano or Pecorino cheese. Begin by making the pasta. Put the flour ...
From appeasingafoodgeek.com


PEAR AND PECORINO-FILLED RAVIOLI WITH TALEGGIO CREAM SAUCE
Prepare the filling. Peel and slice pears into thin slices (but not paper-thin). In a small sauce pot, boil equal parts white cooking wine and water. Place the pear slices into this pot and allow to boil about 3-4 minutes, covered. Add in a few black pepper granules and shredded bay leaves.
From mamablip.com


PUMPKIN RAVIOLI WITH BROWN BUTTER SAGE SAUCE - THERESCIPES.INFO
https://www.allrecipes.com › recipe › 281710 › pumpkin-ravioli-with-sage-brown-butter-sauce. All information about healthy recipes and cooking t
From therecipes.info


RAVIOLI WITH SAGE BROWN BUTTER – MAMAMANCINI'S ORIGINAL FAMILY …
2019-04-30 Add the butter to a large skillet on a medium heat. Once melted add the garlic, pepper and sage leaves. Sauté stirring for 5 to 10 minutes, remove some of the foam that comes to the top with a spoon. You want the butter to turn a golden brown but do not let it burn, keep stirring along the way and when it turns golden and you smell a nutty ...
From mamamancinis.com


FRESH PEAR AND PECORINO RAVIOLI - USA PEARS
Grate the pear into a bowl using a box grater. Using your hands, squeeze out and discard any accumulated pear juice. Add the pecorino, mascarpone, yolk, minced fresh sage and a few grinds of pepper to the pear pulp and stir until thoroughly combined with a spatula or wooden spoon. Place 10 wonton wrappers on a work surface and put a teaspoon of ...
From usapears.org


PEAR, PECORINO AND MASCARPONE RAVIOLI | RECIPE CART
Add sage and cook for 2-3 mins or until crisp. Use tongs to transfer to a plate lined with paper towel. Cook butter for a further 1-2 mins or until golden. Remove from heat. Step 6. Meanwhile, bring water back to the boil. Cook ravioli, in 2 batches, for 3 mins or until al dente. Drain on paper towel. Add to butter. Toss gently to coat. Divide ...
From getrecipecart.com


BROWN BUTTER SAGE — BLOG — PEAR & PECORINO
Musings about food, cooking, and the comfort of a homemade meal.
From pearandpecorino.com


BEEF RAVIOLI WITH SHIITAKE MUSHROOMS AND BROWN BUTTER AND SAGE
2021-05-16 Cook the beef ravioli. Once the water reaches a boil, add the beef ravioli and cook them until al-dente and until they float to the top, around 3 to 4 minutes. Mix the beef ravioli with the brown butter and sage, pine nuts, and shiitake mushrooms. In a pan over medium heat, add the beef ravioli with the brown butter and sage, toasted pine nuts ...
From dashofdelight.recipes


PEAR AND GOAT CHEESE RAVIOLI WITH SAGE AND GARLIC BUTTER
2021-08-28 The perfect pear and goat cheese ravioli with sage and garlic butter recipe with a picture and simple step-by-step instructions.
From chefreader.com


PEAR & PECORINO RAVIOLI WITH WALNUTS | WILLIAMS SONOMA
Reserve 1/4 cup of the cooking water. In a large, deep sauté pan over medium-high heat, melt the butter and season with salt and pepper. When the butter is bubbling but not brown, add the ravioli and gently stir to coat with the butter. Add the reserved cooking water as needed to create a sauce. Stir in the remaining 1 Tbs. parsley.
From williams-sonoma.com


RAVIOLI WITH PEARS & CHEESE IN CACIO E PEPE SAUCE
2020-12-20 Wrap in plastic wrap and let rest 30 minutes to an hour. While the dough is resting, make the filling. In a large bowl, stir together the grated pears, mascarpone, and grated pecorino until blended. If mixture seems wet, place in a sieve over a bowl and refrigerate for one hour. To make the ravioli, divide the dough into 3 pieces.
From italianfoodforever.com


HADDOCK RAVIOLI WITH SAGE BUTTER - RICARDO CUISINE
Garnish. Cut the asparagus tips in half lengthwise and the stalks into thin wedges. In a saucepan, melt half the butter and heat until foamy. Add the asparagus and tomatoes and cook for about 3 minutes or until the tomatoes begin to burst. Add the sage, ravioli and the reserved cooking water. Remove from the heat.
From ricardocuisine.com


RAVIOLI WITH BROWN BUTTER SAGE SAUCE - THE KITCHEN FAIRY
2020-10-16 Keep over medium heat for 2 - 3 minutes while stirring often until butter starts to bubble and foam. Add minced sage, nutmeg, salt and pepper and continue cooking while stirring often for 2 – 3 more minutes. The butter will foam, turn golden, give off a nutty aroma with brown flecks forming; remove from heat.
From kitchenfairy.ca


PUMPKIN RAVIOLI WITH BROWN BUTTER SAGE SAUCE — PEAR & PECORINO
Nov 18, 2019 - To celebrate the season, I’m sharing my recipe for homemade Pumpkin Ravioli. A savory take on pumpkin, paired with cheese, a hint of nutmeg, and a rich brown butter sage sauce. Nutty, earthy, just the right amount of pumpkin, enveloped in pasta that can’t get …
From pinterest.co.uk


PUMPKIN RAVIOLI WITH BROWN BUTTER SAGE SAUCE — PEAR & PECORINO
Jan 10, 2021 - To celebrate the season, I’m sharing my recipe for homemade Pumpkin Ravioli. A savory take on pumpkin, paired with cheese, a hint of nutmeg, and a rich brown butter sage sauce. Nutty, earthy, just the right amount of pumpkin, enveloped in pasta that can’t get …
From pinterest.ca


PUMPKIN RAVIOLI WITH BROWN BUTTER SAGE SAUCE — PEAR & PECORINO
Apr 14, 2020 - To celebrate the season, I’m sharing my recipe for homemade Pumpkin Ravioli. A savory take on pumpkin, paired with cheese, a hint of nutmeg, and a rich brown butter sage sauce. Nutty, earthy, just the right amount of pumpkin, enveloped in pasta that can’t get …
From pinterest.co.uk


BROWN BUTTER SAUCE FOR PUMPKIN RAVIOLI - THERESCIPES.INFO
› pumpkin ravioli sage cream sauce ... Pumpkin ravioli with brown butter sauce is a fall classic! Try making it at home in just a few easy steps. The brown butter sauce is absolutely amazing. It takes a bit of effort, but making homemade ravioli is so worth the time. And this pumpkin ravioli with brown butter sauce is absolutely mouthwatering. See more result ›› 92. Visit site . Share ...
From therecipes.info


PEAR AND PECORINO "RAVIOLI" - CIAO CHOW LINDA | RECIPE | WALNUT …
Mar 23, 2020 - Many years ago, when my daughter was a student in Florence, Italy, she took us to a restaurant called “Quattro Leoni” where I first ate little bundles of pasta wrapped around pear and pecorino cheese. I’ve been wanting to make…
From pinterest.ca


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Top Asked Questions

How do you cook pecorino cheese ravioli?
Lay the cooked ravioli in the skillet and coat with the hot butter. Remove the pan from the heat and sprinkle over the grated aged Pecorino, mixing gently so the cheese begins to melt into a sauce, then grind coarse black pepper all around.
What is the filling of a pear ravioli?
This delicate and quite simple ravioli is a lovely way to enjoy the affinity of pear and cheese. The filling is a lively blend of shredded ripe pear, shredded 3 to 6 months aged Pecorino Romano (it should be semisoft) and mascarpone—just stirred together at the last moment.
How do you make pecorino romano puff pasta?
The filling is a lively blend of shredded ripe pear, shredded 3 to 6 months aged Pecorino Romano (it should be semisoft) and mascarpone—just stirred together at the last moment. Peel and core the pear and shred it against the large holes of a box grater.
How to cook ravioli with mascarpone?
Stir the shreds with the shredded cheese in a bowl and blend in the mascarpone. Following the master method, roll dough strips for filling. For each raviolo, scoop a scant tablespoon of filling, shape it round and drop in place. Cover and cut ravioli by master method. Saucing in the Skillet and Finishing: Cook the ravioli as usual.

Related Search