3 CHEESE SPINACH RAVIOLI AND SAGE BUTTER SAUCE
Decadent and velvety smooth cheesy delicious spinach ravioli, stuffed with three different kinds of cheese inside tender home made pasta and drizzled with a sage butter sauce.
Provided by HWC Magazine
Categories Mains
Time 1h
Number Of Ingredients 20
Steps:
- In a food processor combine 00 Flour, egg and olive oil and mix just until the dough starts to pull together. (I have found the little bit of olive oil makes really tender pasta) We used large grade A eggs. If your pasta is too dry, add a little bit more olive oil. If your eggs are larger than ours, you may need to add a little more flour. Remove the dough from the food processor and place your dough on a lightly floured surface. Knead the dough for about 5 minutes or until you can put your finger in the dough and it springs back. Roll the dough into a circle and wrap with plastic wrap and set aside to rest for about 30 minutes. If you have a large food processor, you can make the whole batch at once. (Unfortunately, we have a very small food processor. We can only fit in 100 grams of flour at a time. If you also have a small food processor, add 1 whole egg and 1 teaspoon of olive oil for every 100 grams of 00 flour and make it in individual batches.) If you do not have a food processor, you can do this whole process by hand. Place your flour on a clean work surface, make a well in the middle of the flour with your hands. Add the egg and a little bit of olive oil in the well. Mix the flour in with the egg a little at a time until it comes together to a ball and then knead.
- Make a egg wash with 1 beaten egg 1 tablespoon of water and set aside for ravioli assembly process.
- In a frying pan add olive oil, onions and garlic and sauté until aromatic. Add spinach and stir fry until just wilting. Cool spinach mixture and squeeze out all water. In a food processor add ricotta cheese, parmesan cheese, mozzarella cheese, egg, garlic, spinach, and salt and pepper and mix until well blended. Set aside. If you do not have a food processor, chop the spinach and mix the ingredients in a bowl with a fork.
- Remove your pasta dough from the plastic wrap. Cut the dough in smaller sections to make it easier to work with. We take one serving of the dough and cut in half. Then, flatten it out a little bit with your hands.
- We have a Marcato Atlas 150 Model pasta maker. Place the pasta maker on the zero dial. Run the pasta dough through it once. Fold the pasta dough in half. Run it through the pasta maker one more time.(Set aside some extra 00 flour nearby so you can flour your pasta dough periodically before running through the pasta maker so it does not stick- very important )Then change your dial to #1 and run dough through the pasta machine. Fold pasta in half and run one more time through dial setting #1. (What that does is really gets that gluten activated and makes for a smooth and tender pasta. ) Now set the pasta machine on #2 and run through the machine. Next set it on #3 and run through the machine and keep on going up until #5, then cut that long pasta sheet in half so it is easier to work with. Run 1/2 of the pasta strip through the pasta machine on #6 and then again one last time on #7.(7 seems to be the perfect number for thin and tasty ravioli) (If you can recruit some help in the kitchen this is great to have help to crank while the other person runs it through the pasta machine but is not required, its just more fun that way)
- If using your strong muscles, hands and a rolling pin, you are going to have to put some time and muscles into getting your pasta paper thin and into the shape of a rectangle. Keep moving dough and rolling out in all directions. You should be able to almost see though the pasta.
- Flour your working surface with 00 flour. Take one of your pasta sheets you rolled through the pasta maker until the level #7. Trim up the edges so that it is a long rectangle. Place about 1 teaspoon of the 3 cheese spinach every 2 inches apart on the the ravioli sheet on one side of the pasta sheet. Brush your egg wash around each section of filling. This is the glue to help the 2 sheets of pasta to stick together. Next fold over the sheet of pasta in half lengthwise. Gently press starting on one side nearest to the ravioli filling outward get out all of the air. Press outwards to seal around edges. Continue you on with the rest making sure to get out all of the air so they do not burst in the cooking process. Next cut ravioli into segments- I used a round cookie cutter to perform this task. I do not have a ravioli press or maker or attachment for my pasta maker. Lucky you, if you have one You will want to flour your dish before you set your assembled raviolis on it to prevent sticking.
- Bring a large pot of water to boil and salt your water well. Boil your 3 cheese spinach ravioli just a few at a time for about 3-4 minutes or until aldente. Strain with slotted spoon/strainer and place into your serving bowl.
- Add butter garlic, sage, salt and pepper to a small sauce pan and cook until butter turns from cloudy to clear - about 2 minutes. Turn your burner off
- Add your cooked 3 cheese spinach ravioli to your dish drizzle with a little sage butter sauce and top with grated parmesan cheese. Enjoy!
Nutrition Facts : ServingSize 1 g, Calories 860 kcal, Carbohydrate 83 g, Protein 34 g, Fat 43 g, SaturatedFat 23 g, TransFat 1 g, Cholesterol 120 mg, Sodium 582 mg, Fiber 3 g, Sugar 1 g, UnsaturatedFat 17 g
RAVIOLI WITH SPICY SAGE BUTTER
Provided by Giada De Laurentiis
Time 11m
Yield 4 servings
Number Of Ingredients 7
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.
CHEESE RAVIOLI WITH BROWN BUTTER AND SAGE
The cheese filling in the ravioli matches up well with the flavors of butter and sage.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 10m
Number Of Ingredients 4
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.
SPINACH AND CHEESE RAVIOLI WITH SAGE BUTTER
Steps:
- Melt 1 tbl butter in heavy large pot over medium-high heat. Add spinach and toss until just wilted, about 3 minutes. Transfer spinach to sieve set over small bowl. Press on spinach to extract as much liquid as possible. Discard liquid; transfer spinach to processor. Add 2/3 cup grated Parmesan cheese, eggs, 1/4 tsp salt, 3/4 tsp pepper and nutmeg. Using on/off turms process until spinach is chopped. Transfer mixture to medium bowl. Mix in ricotta and 1 1/2 tsp sage. Set filling aside. Line 2 lge baking sheets with foil; sprinkle with flour. Brush 1 wonton wrapper with egg white to coat. Place scant tablespoon filling in one center. Fold wrapper over to form triangle; seal edges. Transfer ravioli to 1 prepared sheet. Repeat with remaining wrappers and filling, arranging in single layer on sheets. Sprinke lightly with flour. Can be made 4 ahead. Cover with plastic; chill. Cook half of ravioli in large pot of boiling salted water until cooked through, about 5 minutes. Using 4- to 5-inch diameter strainer, transfer several ravioli at a time to large bowl. Melt remainging 1/2 cup butter in heavy medium saucepan over medium heat. Stir in remaining 2 tbls sage. Season sage butter to taste with salt and pepper. Add to ravioli and toss gently to coat. Divide ravioli among 8 shallow bowls. Sprinkle tomatoes and shave Parmesan over and serve.
RAVIOLI W/BROWNED BUTTER, SAGE OR BASIL AND PINE NUTS
The recipe is easy and I hope you love it as much as my family does. I first got this recipe from the Food Network/ Giada DeLaurentis and tweaked it some & omitted some ingredients. I would suggest using a ravioli that has a delicate flavor so that it is not overpowering (mushroom, chicken) It is so tasty it makes a nice dinner for guests.
Provided by Chicagoland Chef du
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 282.5, Fat 29.7, SaturatedFat 16.3, Cholesterol 68.3, Sodium 130.7, Carbohydrate 1.2, Fiber 0.3, Sugar 0.3, Protein 4.4
SAGE & BROWNED BUTTER RAVIOLI
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
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 PARMESAN GARLIC BUTTER
Try this delicious Ravioli with Parmesan Garlic Butter recipe for your next meal! You'll enjoy the rich texture and buttery goodness of this pasta dish. Take your ravioli game to the next level with this Ravioli with Parmesan Garlic Butter.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 4 servings
Number Of Ingredients 5
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.
Nutrition Facts : Calories 410, Fat 27 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 110 mg, Sodium 710 mg, Carbohydrate 24 g, Fiber 3 g, Sugar 1 g, Protein 18 g
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