Ravioli Peas In Key Lime Butter Cream Sauce Recipes

RAVIOLI WITH PEAS AND LEMON BUTTER SAUCE RECIPE

Steps:

• Before we begin, let's talk about cooking pasta. It seems simple but most people do it wrong. So here is what you should be doing: for every quarter pound of pasta, you'll need 1 quart of water. And for every quart of water, you want to add 1 tbsp of salt. Never ever add oil to your water.
• Bring the water to a raging boil. Add in the salt and then add in the pasta. Cook as long as directed by the package of ravioli. While the pasta is cooking, melt the butter in a large frying pan. Add a pinch of salt if the butter is unsalted.
• Add in the lemon juice and the fresh peas. Fresh peas take but a few seconds to cook.
• When the pasta is done cooking, using a slotted spoon, scoop out the raviolis and transfer them directly to the fry pan with the sauce.
• It works best if you can time it so the peas are cooked when the pasta is done. The liquid from the pasta will make the butter sauce even creamier, so don't worry about the raviolis being wet when you add them to the butter.
• Cook everything for a few seconds and then plate with fresh Parmesan cheese and salt and pepper.

RAVIOLI ALFREDO WITH PEAS

Steps:

• Bring a large pot of salted water to a boil. Add the ravioli and cook as the label directs. Reserve 1/2 cup of the cooking water, then drain the ravioli.
• Combine the butter, cream and peas in a large skillet and bring to a simmer over medium heat; cook 1 minute. Add the ravioli, cheese, nutmeg and a splash of the reserved cooking water to the skillet and toss. Add more cooking water to thin the sauce, if needed. Season with salt and pepper. Divide among bowls and top with the parsley.

RAVIOLI WITH LEMON, PEAS AND PANCETTA

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, cook the pancetta in a large nonstick skillet over medium-high heat, turning, until browned and crisp, 8 to 10 minutes. Remove to a paper towel-lined plate and wipe out the skillet.
• Add the ravioli to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain gently.
• Combine the butter and lemon zest and juice in the reserved skillet over medium heat. Add the peas, ravioli and 1/4 cup of the reserved cooking water; toss to coat. Stir in the pecorino and toss. Season with salt and pepper. Add more cooking water, 1 tablespoon at a time, to loosen.
• Divide the ravioli, peas and any sauce among shallow bowls. Sprinkle with more pecorino. Crumble the pancetta and scatter over the ravioli. Top with basil.

RAVIOLI WITH SNAP PEAS & MUSHROOMS

Steps:

• In a large saucepan, cook ravioli according to package directions, adding snap peas during the last 3 minutes of cooking; drain., Meanwhile, in a large skillet, heat butter over medium-high heat. Add mushrooms, shallots and garlic; cook and stir until mushrooms are tender. Stir in milk, sage, lemon zest, lemon pepper and white pepper; bring to a boil. Reduce heat; simmer, uncovered, until sauce is slightly thickened, about 2 minutes., Add ravioli and snap peas to sauce; heat through. Sprinkle with cheese and hazelnuts.

RAVIOLI WITH PEAS AND BROWN BUTTER SAUCE

Steps:

• Heat a large pot of salted water on high until it begins boiling. Add fresh or frozen large cheese ravioli and cook as label directs, adding frozen peas to water 1 minute before cooking is done; drain and transfer to large bowl.
• Meanwhile, in 12-inch skillet on medium, melt butter and cook 4 minutes or until amber, swirling skillet occasionally.
• Toss ravioli, peas, browned butter, chopped walnuts, finely grated lemon peel, and salt in same bowl. Divide among 6 serving bowls; sprinkle with grated Parmesan cheese.

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.

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.

CREAMY RAVIOLI WITH BACON AND PEAS

Steps:

• Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Reserve for later use. Discard drippings from skillet.
• Add chicken broth and ravioli to skillet; stir. Bring to boil; cover. Simmer on medium-low heat 4 min. or until ravioli are tender. Add cream cheese spread, shredded cheese and peas; cook 3 to 4 min. or until cream cheese is completely melted and mixture is heated through, stirring frequently. Remove from heat.
• Top with chives and reserved bacon.

GREEN PEA RAVIOLI WITH TRUFFLE BUTTER SAUCE

Steps:

• Force peas through the fine disk of a food mill into a bowl to remove skins.
• Cook shallot in oil in a small skillet over moderately low heat, stirring occasionally, until softened. Remove from heat and stir into pea puree with cheese and crumbs. Season filling with salt and pepper.
• Fill ravioli with a level teaspoon of filling in each. Transfer to a baking sheet lined with a dry kitchen towel. Ravioli may be made up to this point 1 day ahead, covered and refrigerated or they can be frozen.
• To make the sauce: Simmer the vinegar and wine over medium heat and reduce until it forms a light syrup (watch carefully toward the end as it tends to burn). Add the cream and reduce heat to low. Whisk in butter pieces one at a time, until emulsified. Add truffle oil, if using. Salt to taste. Set aside and keep warm until ravioli are cooked.
• Cook ravioli in a large pot of boiling salted water until al dente, 2 to 3 minutes, then drain. Toss with sauce then serve immediately.