- Pasta types
A simple yet prominent ingredient in an authentic Italian dish is cheese and it is often said that the art of Italian cooking is in the blending of the best cheeses. By finding the right balance, this creates flavoursome results for any palette whilst providing a wonderful creamy texture.
5 people made this
- 1 pack Simply Italian Selected Italian Cheeses Ravioli
- 1 tablespoon artisan butter (salted or unsalted to your preference)
- 100g whole unsalted raw almonds
- 5 sage leaves
- freshly ground black pepper to taste
- 1 teaspoon honey
MethodPrep:5min ›Cook:10min ›Ready in:15min
- Place ravioli into a large saucepan of boiling salted water and simmer gently for 2 minutes. Gently drain the pasta to preserve its shape.
- Add one tablespoon of artisan butter into a separate frying pan and heat at a low temperature.
- Chop the almonds roughly for a crunchy texture and add to the frying pan for a couple of minutes, then add a couple of sage leaves.
- Add the drained pasta to the frying pan and grind freshly black pepper over the ravioli.
- Finally add 1 teaspoon of honey to the frying pan to complement the savoury cheese flavour.
Fresh herbs are a vibrant addition to any kitchen and are an important ingredient for home cooks, requiring only simple care to maintain. For this recipe, fresh sage leaves and aromatic spices will give this dish greater depth of flavour.
See it on my blog
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Wild Mushroom Ravioli with Sage Brown Butter and Roasted Walnuts (No Pasta Maker Needed!)
Wild Mushroom Ravioli with Sage Brown Butter and Roasted Walnuts has Fall written all over it. It&rsquos mushroom season, comforting pasta and nutty brown butter and walnuts. Even sage brings Fall to the table since it&rsquos often used in Thanksgiving turkey stuffings. Hello comfort food!
I went on a mushroom hunt with my mother, in a damp forest, wearing rain pants and waterproof boots. I could literally roll in the moss without getting wet. I kind of did it, when I tried photographing tiny mushrooms of some sort. We were looking for chanterelles and boletus. Boletus was a totally new thing for us, as we think picking other mushrooms than chanterelles pretty high risk. After assessing the risk and finding out that it&rsquos actually just one mushroom the boletus can look like, and that&rsquos not even poisonous (just not good). And yes &ndash we found both chanterelles and boletus!
What do we make of boletus? I immediately thought about comforting pasta &ndash ravioli &ndash and warming, Fall flavors such as brown butter and sage. A little research made me certain that that&rsquos exactly what a lot of other people make with wild mushrooms such as boletus too. I don&rsquot care, I still want to make my own. I&rsquom clearly on the right track, as many other thinks the same.
You can really use whatever mushroom you feel like, but chanterelles and boletus are excellent choices! If you can only find regular champignons, I&rsquom sure that will be good too. Let me know if you try it!
Made the raviolis and froze them to have on hand, which worked well. When I cooked the second half, I added a few dollops of goat cheese and used black pepper instead of red, which turned out better. I will make these again, but I will cut down on the sugar in the filling and will puree the potatoes so the texture is smoother.
I would give this 5 forks if I could. Outstanding recipe. Made it exactly as instructed, used fresh wonton wrappers from Chinatown. Next time will add more save and will not slice leaves. They should be used to flavour the butter, and garnish dish but do not need to be eaten. Served it as a main course with a side of Arugula, Grape, and Almond Salad from this site.
just made this for the second time. First time followed recipe to a tee. It was very sweet- too sweet. Both times I bought freshly made sheet pasta from Italian specialty market. Used lots of egg mixture and a fork to press down the sides. Used more like less than a teaspoon filling. Stuck em inI the freezer for a couple hours before gently boiling. Changed a few things this time and I liked it much better. Filling- halved the amount of butter. Zero red pepper flakes. Zero brown sugar. Added cayenne and cinnamon. Added half the amount of brown sugar to the butter sauce with the sage (doubled amount of sage) after I removed it from heat. It was awesome- well- I did burn the shallots, that sucked, but it would have been perfect if not for that. I served this as a main course and with the kicked up cayenne thought it wasn't too rich or sweet. Also served mesclun salad with lemon dressing from this site. The lemon was a nice foil to the butter.
Delicious! I thought the red pepper flakes didn't really match though, so I'll leave them out next time and just add a little salt and pepper to the butter sauce.
My dauhter, who i vegetarian, found this recipe a few years ago. We made them, loved them, and they are a regular dish at Thanksgiving & Xmas.
This was amazing. I subbed fresh whole wheat pasta sheets for the wonton wrappers, and it enhanced the nutty sweetness of the filling and sauce. A total hit at a dinner party.
Are there nutritional values for this recipe?
I noticed that most of the reviewers did not make the fried shallots, and that is such a mistake it really took this dish to another level, the raviolis are so easy to make. Just follow the recipe and you can't loose.
This was absolutely outstanding!! Just sayin!
So I needed a quick meal and had some frozen grocery store raviolis in the freezer. This sauce was amazing and really made the meal! I did add about 2 cloves of garlic and used onion instead of shallots. Even if you don't have time for the raviolis, make the sauce and buy the raviolis!
I have to admit that I cheated. I used pre-made ravioli from whole Foods. In my opinion just as good. I loved the sauce tho its not very healthy. I was making a smaller serving so ɿried' the shallots in just a little olive oil (maybe a T, I C seems like a misprint) then added butter, about 2 T and sage. I forgot the red pepper flakes and it is still really good and a 30 minute meal.
very very good. My husband often requests this dish. One thing that we like to do is cook some shrimp in a very high heat pan with some saje and red pepper flakes (olive oil) to go with the pasta. I makes a really nice protein.
Delish! I just experimented with this recipe for a dinner party. Kinda risky, but I trusted the other reviewers. Everything turned out perfectly. But don't underestimate the time it takes to assemble these ravs, fry the shallots, boil everything in batches, etc. Although time consuming, this is not labor intensive. My wontons stayed together very nicely due to a good amount of egg wash. The adults loved the subtle kick that the red pepper adds to the sauce. Kids preferred a basic melted butter sauce. I served the ravs on a bed of wilted baby spinach. The sauce, shallots and pine nuts were all placed in bowls for individual garnishing. Perfection.
Delicious recipe, made with homemade pasta. Instead of frying the shallots, I caramelized them in the butter. I was surprised that the 8 sage leaves were not overpowering. Boyfriend loved it.
Fabulous recipe. I bought a pasta attachment for my mixer just to try this recipe. It was surprisingly easy to make the fresh pasta, but I was a bit anxious, since I was making this dish for the first time for a small dinner party. It is great for entertaining since you can make the ravioli in advance & freeze them. I did not do the fried shallots (no time). I added some garlic @ the end to the brown butter, and then sprinkled some crisply cooked & crumbled pancetta over the top. My guests swooned over this dish. I served it with an arugula salad to which I added red grapes, gorgonzola, and candied pecans ( cook's illustrated recipe).
I used store bought butternut squash ravoli- which were great- but the sauce with exception of the fried shallots was just blah. It is just essentially melted butter.
Delicious. I made it with canned pumpkin instead (have made similar recipe with sweet potatoes before so I knew it would work). We loved it. Saved time up front too.
I did't make the shallots. Instead I cut a sweet onion up and added to the butter to soften. I also added one clove of minced garlic. Everyone liked it. Quote from my nephew, "Aunt Heidi you always make weird stuff, but I like it."
Wow! I even forgot to add the scallions and crushed red peppers to the sauce and my dinner party guests were blown away! I used fresh pasta dough instead of wonton wrappers. I diced a third sweet potato to boil and then toss with the ravioli in the butter-sage sauce. I cut the brown sugar by 1/5 the amount. I didn't add butter to the ravioli filling. (I was using this as a main course and didn't want it to be too rich) I spent about 4 hours on this recipe, mostly on assembly after I doubled the recipe. Still, it was amazing and absolutely worth the time.
For those having difficulties with the wonton wrappers, I recommend buying a wonton press. Here's one from Amazon: http://tinyurl.com/alf4c6 but if you go to a Chinese supermarket they should only cost you about $1. They help you get more filling in and seal the wontons tightly. You can either use the egg wash like the recipe calls for or for vegans you can simply use water around the edges of the wonton. I use this all the time when I make ravioli or gyoza and have never run into difficulties with my stuff falling apart.
Excellent. made for friends recently and all were amazed. I read through reviews prior to making this recipe, took extra care to prevent won ton wrappers from bursting, and have some tips to offer because I think the delicate texture and flavor of the won ton wrappers are perfect for this dish. I think thicker pasta dough would mask the flavor of the filling a bit: 1. Make sure to generously wash all edges of won ton sheets with egg wash. 2. Do not overfill the wrappers. 1/2 tablespoon and no more. 3. Place filling a bit more the top edge of the wrapper--not in the direct center--and do not fold top edge all the way to bottom edge. Instead, fold over the top edge of the wrapper over the filling and gently press it down tight around the filling--THEN, and this is KEY--add more egg wash before gently folding and pressing the rest of the edges. AND keep adding egg wash as you go to completely cover and close any area on the folded edges that shows traces of the flour that comes on pre-packaged won ton wrappers. 4. FINALLY, plate directly from the boiling water using slotted spoon--do not toss with the sauce. Instead, pour sauce over the pasta in the plate and then garnish with shallots and more fried sage leaves. Hope this is helpful.
This recipe is delicious. I made it for Thanksgiving with it was very well received. I had some difficulty with the wonton wrappers sticking together. If possible plate the raviolis directly from the saute pan.
I made this recipe using purchased frozen pumpkin tortellini with the fried shallots and sage butter sauce. A wonderful first course. Raving Reviews.
I use frozen butternut squash ravioli instead of making them from scratch, but the sauce is wonderful and it's one of my staples when I need a quick meal.
Love this dish was easy and my husband loved it. It was wonderful with our salmon off the grill.
- 1 butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 2 cloves garlic
- 4 tablespoons ricotta cheese
- 2 tablespoons grated Parmesan cheese
- 1 ½ tablespoons brown sugar
- 1 teaspoon salt
- 1 cup semolina flour
- 1 cup all-purpose flour
- 1 teaspoon salt
- 3 large eggs
- 2 tablespoons olive oil
- ½ cup canola oil
- 10 leaf (blank)s fresh sage leaves, or as needed
- 10 tablespoons butter
- 1 teaspoon chopped fresh tarragon
- 1 teaspoon chopped fresh thyme
- 1 pinch salt
- ¼ cup shredded Parmesan cheese, or to taste
Preheat the oven to 375 degrees F (190 degrees C).
Rub squash down with 1 tablespoon olive oil and place on a baking sheet. Cut the tops off of each clove of garlic, rub with oil, and wrap in foil. Place on the baking sheet.
Roast in the preheated oven until squash and garlic cloves are soft and browned, about 30 minutes.
Remove squash and garlic from the oven. Remove the garlic skin and transfer to the bowl of a food processor. Add squash along with ricotta, grated Parmesan, brown sugar, and salt for filling. Blend into a thick paste. Transfer to a bowl, cover, and set in the refrigerator until cool.
While squash is roasting, whisk semolina, all-purpose flour, and salt for pasta together in a bowl. Dump onto a counter and push flour into a mound. Dig a well in the center. Crack eggs into the well and add 2 tablespoons olive oil. Start folding flour and egg onto each other continue kneading and folding until it comes together as a dough. Add more flour or oil if it is too wet or dry, respectively. The final product should look smooth, and the dough should bounce back if you press your thumb into it. Cover with plastic wrap and let rest for 30 minutes.
If you have a pasta maker, pass the pasta through to make a pasta sheet about the thickness of a dime. If not, get to work with a roller on a lightly floured surface. Make several sheets.
On one sheet, dollop about 2 tablespoons of squash filling 2 inches apart. Place another sheet over top and press the dough down around each lump of filling. Try to keep it tight, as you don't want a lot of air in the interior. But don't go too close, or you'll have filling trapped between pasta layers and ruin the seal. Use a ravioli stamp to stamp out and seal each ravioli. Set aside.
In another pan, heat a thin layer of canola oil over medium heat. Working in batches, fry sage leaves until dark green and crispy. Remove to paper towel-lined plate to strain grease. Set aside.
Melt butter in a small saucepan over medium heat simmer, stirring frequently, until browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes. Reduce heat to medium-low. Stir in tarragon, thyme, and salt.
While sauce is being prepared, bring a pot of lightly salted water to a rolling boil. Add raviolis and boil until they float, about 5 minutes. Drain and plate.
Ladle butter sauce over pasta and garnish with fried sage. Sprinkle with shredded Parmesan cheese and serve immediately.
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- Bring a medium pot of well-salted water to a boil over high heat. Have ready a medium bowl of ice water. Boil the asparagus tips until tender but still bright green, about 2 minutes. With a slotted spoon, transfer to the ice water. When cool, transfer with the slotted spoon to a small bowl and set aside. Cook and cool the asparagus spears in the same manner dry them on paper towels. In a food processor (or by hand), chop 1-1/2 cups of the spears very finely and transfer to a medium bowl. Add the remaining spears to the tips.
Add the mascarpone, ricotta, Parmigiano, anchovy paste, garlic, and cayenne to the chopped asparagus mix well. Season to taste with salt and pepper.
Arrange 18 wonton wrappers on a work surface. Put 1 level Tbs. of the asparagus filling in the center of each wrapper. Using a pastry brush, moisten the edges of each with water. Top each with another wrapper and press the edges firmly to seal, expelling any air bubbles as you seal. If you don’t plan to cook the ravioli immediately, cover them with a damp cloth.
Bring a large pot of well-salted water to a rolling boil over high heat. Meanwhile, melt the butter in a 10-inch skillet over medium heat and add the almonds, shaking the pan. Cook until the butter turns light brown, about 6 minutes, and then immediately transfer to a small bowl.
Go all out start the meal with a fresh Pea, Butter Lettuce & Herb Salad and serve a Lemon Tart with Walnut Crust for dessert.
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While the Dough is a Chillin’ Make the Fillin’…
Working with butternut squash can be a challenge if you don’t have the correct tools. You need a ‘y’ peeler and a sharp knife. Of course you can always use a fresh, good quality, pre-cut butternut squash.
I roast the butternut squash and garlic on a rimmed cookie sheet lined with parchment paper. It makes for easy clean up!
Then I add fresh sage the last ten minutes of cooking. (your cookie sheet should be full, in this picture I was making a half batch)
The filling goes in the food processor with pine nuts and parmesan.
24 low fat ravioli Recipes
Ravioli with Mushrooms, Carrots & Zucchini
Ravioli with Mushrooms, Carrots & Zucchini
Ravioli With Alfredo Sauce and Artichokes
Ravioli With Alfredo Sauce and Artichokes
Ravioli With Creamy Basil & Red Pepper Sauce
Ravioli With Creamy Basil & Red Pepper Sauce
Peasant Spinach Ravioli
Peasant Spinach Ravioli
Mushroom Ravioli With Lemon-Caper Mayonnaise
Mushroom Ravioli With Lemon-Caper Mayonnaise
Spinach and Cheese Ravioli
Spinach and Cheese Ravioli
Lobster Ravioli with Corn-Chive Cream
Fish Fillets with Tomato Sage Sauce
- 2 tablespoons chopped garlic cloves
- 2 tablespoons fresh sage leaves, sliced
- Sea salt
- 6 skin-on lean white fish fillets (such as, striped bass, halibut, snapper or grouper, each about 6 ounces)
- 2 tablespoons vegetable oil
- 2 tablespoons diced shallots
- 2 tablespoons unsalted butter, softened
- 2 tablespoons unsalted butter, cold and cut into 1/2-inch cubes
- 4 tomatoes, preferably 2 or 3 varieties (about 2 pounds), sliced thin
Using a mortar and pestle, crush the garlic, sage and 1/2 teaspoon of salt until combined and fragrant and set aside.
Season the fish fillets with sea salt.
Heat a large skillet over medium-high heat. Put the vegetable oil in the hot pan and immediately add the fillets, skin sides down. Lightly press each fillet to ensure the skin makes contact with the hot pan. Cook for about 3 minutes or until the flesh nearest the bottom of the pan begins to turn brown.
Use a thin spatula to turn the fillets over. Add the shallots and the softened butter to one side of the pan while tilting the pan towards you slightly. The butter will immediately melt and bubble and collect with the shallots in the side of the pan closest to you. Use a large tablespoon to baste the fillets with the butter and shallots and continue to baste for about 2 minutes.
Transfer the fillets to a warm, oven-proof platter. Check the doneness of the fillets. If they need a little more cooking, put the platter in a 250-degree oven for 2 to 3 minutes. The fish should be cooked through but not over-cooked.
To make the sauce:
Reduce the heat to medium-low and add the tomato slices, cold butter and garlic-sage paste to the skillet. Cook at a simmer, gently moving the ingredients around the pan with a wooden spoon to distribute the butter and garlic paste evenly until the sauce comes together.
To serve, spoon the sauce on a warm serving platter and set the fillets on top.
How to Make Perfect Ravioli From Scratch
Niki Achitoff-Gray the editor-in-chief at Serious Eats and a graduate of the Institute of Culinary Education. She's pretty big into oysters, offal, and most edible things.
As far back as I can remember, my freezer's always been stocked with ravioli. Like instant ramen, Easy Mac, and canned soup, it's a perfect last-minute meal for those evenings when you're just too tired, lazy, or broke to head to the supermarket and pick up fresh ingredients. But the difference between prepackaged ravioli and the tender, thin-skinned homemade stuff is about as drastic as that between instant ramen and real-deal tonkotsu ramen Easy Mac and the best stovetop mac and cheese canned cream-of-mushroom and a rich, complex bowl of homemade chanterelle soup. Sometimes, the store-bought stuff will do. And sometimes only the real deal will suffice.
Luckily, fresh homemade ravioli also happens to be easy to freeze (assuming, unlike me, you don't eat it all), so there's no reason why you can't enjoy it on even the laziest of evenings. It's also incredibly simple to make, especially if you have a handy (and cheap!) ravioli maker or ravioli cutter to streamline the process (see our guide to the best tools for homemade pasta for more).
If you're entirely new to working with pasta, you may want to pause here and pay a quick visit to our complete guide to making fresh pasta. Otherwise, just know that the only ingredients you'll need to make your own ravioli is the filling of your choice (more on that in a bit), along with all-purpose flour, eggs, and salt. It's also handy to have a rolling pin and a hand-cranked pasta-maker or stand-mixer attachment. Either one can be a bit of an investment, but if you use it regularly, it'll save you a lot of money in the long run.
While making ravioli may be relatively easy, it's also the kind of technique that you can hone and develop with time. Get creative with fillings and sauces, try different shapes (there are stamps in all shapes and sizes), or give the esteemed, runny egg yolk-filled uovo da raviolo a go.
I've included two relatively traditional recipes to get you started. One is for a sweet and funky butternut squash and blue cheese-stuffed ravioli, served in a brown butter sauce with frizzled sage. The other is for a classic ricotta ravioli, which gets some tang from Parmesan cheese, a tart squeeze of lemon juice, and a subtle hit of nutmeg. You could also easily use the mushroom filling I made for my tortellini. But no matter what combination of filling and sauce you go with, there are a few rules of thumb to keep in mind when it comes to making ravioli.
- The dough is just as important as the filling: Most store-bought ravioli suffer from thick, gummy skins that lack the tender, translucent elasticity of their handmade brethren.
- Avoid watery fillings: Fillings that have too much cream, butter, oil, or stock come out watery and loose, and can make your dough too sticky to handle.
- Make your filling flavorful and use lots of it: Creating your own delicious filling is one of the main advantages to making it from scratch—your filling should taste good enough to eat on its own with a spoon. And once you have that perfect filling, don't hold back! You want to the dough to be stuffed until it's stretched pretty tight for the right balance of filling to pasta.
- Watch out for air bubbles, but also accept that a little air is inevitable: Be sure to press out as much air as you can, regardless of the method you're using. But also know that, especially early on, you'll probably wind up with some bubbles. And guess what? Your ravioli will survive.
Okay, so you know the basics. Let's get the party started.
First things first, you'll want to mix your dough and wrap it up tightly in plastic to rest. Meanwhile, you can prepare your filling. You'll want to use about one tablespoon of filling for each ravioli if you're comfortable eyeballing the amount, you can use a pastry bag (or a ziplock bag with one corner snipped off) since it's a little faster and neater. Otherwise, just grab a measuring spoon and keep it on hand.
Finally, if you don't have a ravioli maker, you should keep a pastry brush and a small bowl of water to seal the dough further down the line. Some people use egg whites instead of water, and if you have extra lying around, that's fine it's just not necessary. If you do have a ravioli mold, though, then just a rolling pin (or a bottle of wine-cum-rolling pin) will suffice.
Once all your tools are within easy reach, it's time to start rolling that dough. To keep it from drying out, work with just a quarter of your dough at a time, keeping the rest under plastic or a kitchen towel. Roll it out to just thinner than 1/16th of an inch—usually the second-to-last setting on your pasta machine. (You may be tempted to roll it even thinner. Don't—you'll wind up with a less balanced ratio of filling to dough and, after boiling, a far less aesthetically appealing plate.) Ideally, the dough should be almost the full width of the pasta roller, between four and five inches across. Then lay the dough out on a large, flat surface lightly dusted with flour (semolina flour is ideal, since it won't make your dough gummy if it gets moistened, but all-purpose is perfectly fine) and cut it in half. Each quarter of dough will make approximately twelve ravioli.
From here on out, the steps will differ based on whether you're using a ravioli maker or working by hand (if you have a stamp, follow the by-hand directions as well).
If You're Using a Ravioli Maker.
Place the metal base of the ravioli maker in front of you and lay your first sheet of dough on top.
Then, take the plastic mold and gently press down to form depressions in the dough. You want to work relatively quickly, so that your dough doesn't have an opportunity to dry out and become brittle. If you press too hard and the dough tears, simply ball it back up and roll it through the machine again.
Once you have even depressions in the dough, place approximately one tablespoon of filling in each depression. Try to avoid getting filling outside the depression, since the flat perimeter is what our second sheet of dough will adhere to. You can gently wipe away excess with your your finger or a small towel if need be.
Gently rap the mold on the table to help remove any air bubbles.
Next, lay the other half of your sheet of dough over the surface of the mold, pressing with the flat of your hand to push out any extra air. Then take a rolling pin and run it over the surface of the dough until the ridges beneath become visible. At this point, you can flip the mold over and gently peel it away.
If you find that some ravioli are stuck to the mold, try rapping one edge against the table—any remaining pasta should come loose. At this point, you can place the ravioli on a sheet tray, wrap it in plastic and freeze it for later use. Otherwise, if the dough is sufficiently perforated to pull apart, go ahead and do so. It's possible, though, that you'll need to use a ravioli cutter to slice them into individual pieces.
Cover your ravioli with a towel to keep them from drying out and repeat with your remaining pieces of dough.
If You're Working by Hand.
Again, you should have one quarter of your dough rolled out and cut in half, so that you have two pieces of dough roughly 15 inches long and five inches across. Cover one sheet with a towel to keep it from drying out.
Fold the first sheet along its midline to make a light crease and then re-open it. Working so that your filling is approximately one-and-a-half inches in diameter and half an inch apart, place six even heaping tablespoons along the lower half of the dough. (Note that the photos below picture smaller amounts of filling spaced more widely apart than the instructions indicate. You're actually going for something that looks more like the spacing on the mold, pictured in the previous section.)
Moisten the dough lightly with your water and pastry brush.
And then fold it over along the crease, pressing from the folded point outward to remove excess air.
Gently pat the dough down around each lump of filling to create a seal.
And finally, use the fluted side of the ravioli cutter or a stamp to slice your ravioli into even squares.
Cooking Your Ravioli
Now, all that remains is tossing your ravioli into a pot of water at a low boil, and cooking for approximately three minutes, or until slicing into one reveals no starchy line in the center.
Serve your ravioli in the sauce of your choice—I personally find that a great filling often requires little more than a drizzle of olive oil and perhaps some chopped herbs. Tahdah!