Ravioli With Radicchio And Sage Recipes

RAVIOLI WITH SPICY SAGE BUTTER

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.

RAVIOLI FILLED WITH RADICCHIO

Steps:

• Whisk flour and semolina in medium bowl to blend. Add eggs and stir with wooden spoon until mixture clumps together; turn out onto floured surface and knead until dough is smooth, adding more flour by tablespoonfuls if dough is sticky, about 8 minutes. Form dough into ball; cover and let rest 1 hour. (Can be made 1 day ahead. Wrap in plastic; chill. Let stand at room temperature 1 hour before rolling out.)
• Heat oil in heavy large skillet over medium heat. Add onion and sauté until soft, about 8 minutes. Stir in radicchio and wine; sprinkle with salt. Reduce heat to medium-low; cover and cook until radicchio is very soft, stirring frequently and adding water by tablespoonfuls if dry, about 40 minutes. Uncover and sauté until all liquid evaporates, about 5 minutes. Remove from heat and cool. Mix in mascarpone cheese. Season with salt and pepper.
• Cut pasta dough into 6 equal pieces. Cover pieces with plastic wrap to keep from drying out. Set pasta machine to widest setting. Flatten 1 dough piece into rectangle. Run dough piece through machine. Fold in half crosswise (end to end) and run through again. Continue to run through machine, turning machine to narrower settings after 2 passes and dusting with flour as needed to keep from sticking, until pasta sheet is scant 1/16 inch thick (about last setting). Place pasta sheet on lightly floured work surface; cover with plastic to keep from drying. Repeat with remaining pasta pieces.
• Using sharp 3 1/2-inch-diameter cookie cutter, cut out 36 rounds from pasta sheets. Place 1 rounded teaspoon filling in center of 1 dough round. Brush edges of dough lightly with water. Fold dough over filling, forming half-moon and pressing to adhere. Press edges with tines of fork to seal tightly. Place ravioli in single layer on lightly floured baking sheet and let dry 30 minutes. (Can be prepared 6 hours ahead. Cover; chill.)
• Working in 2 batches, cook ravioli in very large pot of boiling salted water until just tender, stirring gently to prevent sticking, about 3 minutes. Drain. Transfer ravioli to bowl. Pour hot melted butter over; sprinkle with salt, pepper, and Parmesan. Toss gently and serve.

RAVIOLI WITH SAGE CREAM SAUCE

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.

SAGE & BROWNED BUTTER RAVIOLI

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.

RAVIOLI WITH SAGE CREAM SAUCE

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.

CHEESE RAVIOLI WITH BROWN BUTTER AND SAGE

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.

RAVIOLI WITH PROSCIUTTO, ROMA TOMATO AND SAGE

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.