Best 5 Chestnut Ravioli With Sage Browned Butter Recipes

CHESTNUT RAVIOLI WITH BROWNED BUTTER AND THYME

Steps:

• Place the chestnuts and 1/2 cup water in a small heatproof bowl. Microwave until the water is hot and the chestnuts have softened, about 3 minutes. Drain the chestnuts (reserving the liquid) and place in the bowl of a food processor. Blend with 1 tablespoon of the reserved liquid until finely ground. Add the 1 1/2 cups of the Parmesan, the ricotta and a large pinch of salt and pepper. Blend until completely smooth. Taste for seasoning and adjust with additional salt and pepper if needed. Add 1 egg and blend until well combined. Transfer to a mixing bowl and reserve.
• Bring a large stockpot of salted water to a boil (it should taste like sea water).
• While the water is coming to a boil, form the raviolis. Whisk the remaining egg in a small bowl with 1/2 teaspoon water. Place 5 wonton skins on a lightly floured work surface. Brush the wonton skins with the egg wash. Place a leveled tablespoon of the chestnut filling in the center of each wonton skin. Place 5 more wonton skins directly on top. Use your fingers to gently press the skins together. Use a 2 1/2-inch round cookie or biscuit cutter lightly dipped in flour to cut around the filling. Transfer the filled raviolis to a baking sheet lined with parchment paper and cover with a slightly damp paper towel. Make 15 additional raviolis with the remaining wonton skins and filling.
• Once all of the raviolis are made, make the brown butter sauce. Place the butter, garlic and thyme in a large, straight-sided saute pan. Heat over medium heat until the butter starts to bubble and foam, about 5 minutes, stirring occasionally. Continue cooking until the foam subsides and brown specks start to appear, 1 to 2 minutes, stirring constantly. Turn off the heat and cover with a lid to keep warm while you cook the raviolis.
• In batches, add the raviolis one at a time to the boiling water, stirring after every addition. Cook until the raviolis float to the top, about 2 minutes. Use a slotted spoon to remove from the water and add to the browned butter; it is okay if some pasta water gets in the sauce. Toss the raviolis in the sauce. Continue with the remaining raviolis.
• To serve, remove the thyme sprigs and garlic from the sauce, reserving the thyme. Divide the raviolis and sauce among 4 plates. Sprinkle with the remaining cheese and crispy thyme leaves. If desired, lightly drizzle with balsamic vinegar. Use a peeler to thinly shave whole chestnuts over the entire dish.

RAVIOLI WITH FRIDGE RAID FILLING AND BROWN BUTTER

Steps:

• For the dough: In the bowl of a stand mixer fitted with a paddle attachment, or on a work surface, add the flour and make a well in the center. On medium speed, or using your fingers, mix in the egg yolks, oil and 1 tablespoon water, adding them one ingredient at a time and mixing just until the dough comes together, 2 to 3 minutes. If the dough seems dry, add another tablespoon of water.
• Knead in the mixer on medium speed for 4 to 5 minutes, or turn the dough out onto a lightly floured work surface and use the palms of your hands to knead the dough until it feels silky and smooth, 8 to 10 minutes.
• Shape the dough into a ball, cover the dough with plastic wrap and let it rest at room temperature for at least 30 minutes or in the refrigerator for up to 5 days.
• To roll the dough, cut it into 4 equal pieces. Let the pieces sit, covered, at room temperature for 10 minutes if chilled.
• Shape each piece into an oval wide enough to fit the width of your pasta roller. Lightly flour your work surface and set the pasta roller to its widest setting. Lightly flour one piece of dough, pass it through the roller and then lightly dust the rolled dough with flour, brushing off the excess with your hands. Pass the dough through the widest setting again. Lower the setting by 1 notch and continue to pass the dough through until you've reached the desired thickness. The thinner the better in my opinion.
• For the filling: Combine the ricotta, pesto and egg in a medium bowl.
• Form the ravioli with 1 tablespoon of filling in each. You can make them with a tray mold, stamp or by hand, with many options for shapes and sizes.
• Place the ravioli on a baking sheet lined with a kitchen towel or parchment paper that has been dusted with flour to prevent them from sticking. Dust the raviolis on top with flour as well. Continue the process with the remaining dough sheets and filling. They can all be frozen at this point
• Bring a pot of water to a boil and salt liberally. Drop in the ravioli and cook for 4 to 5 minutes.
• For the sauce: Meanwhile, heat a large pan over medium heat, add the butter and cook until melted and golden brown, 4 to 5 minutes. Add the peas if using and 1/2 cup of the pasta water and bring to a simmer. Transfer the ravioli to the pan and shake the pan to coat them in the sauce. Remove from the heat and add the Parmesan.

BROWNED BUTTER RAVIOLI WITH CRISPY SAGE

Steps:

• Cook ravioli according to package instructions (or if using homemade, according to your recipe).
• While ravioli cooks, heat a large skillet over medium and add the butter. Cook for about 3 minutes or until browned and fragrant (it will smell nutty), swirling the butter and stirring occasionally. Add pepper to taste, and the sage leaves. Continue cooking about 2 minutes more, until sage is slightly crispy, stirring occasionally. Add about ½ tablespoon lemon juice.
• Once ravioli has finished cooking, add them to the skillet, stirring gently to coat them in the browned butter. Divide ravioli among 4 plates or bowls, top with freshly grated Parmigiano Reggiano and a squeeze of lemon.

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.

BUTTERNUT SQUASH RAVIOLI WITH SAGE-BROWN BUTTER SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the squash cut side up on a baking sheet. Place 1 tablespoon butter in the hollow of each half. Sprinkle with salt and pepper to taste. Cover the squash with a sheet of aluminum foil tucking in the edges.
• Bake squash in preheated oven until tender and easily pierced with a fork, 45 to 65 minutes.
• Scoop the cooked squash into a bowl, and mash until smooth. Mix in the allspice, nutmeg, cinnamon, and Parmesan cheese until well blended. Season to taste with salt and pepper.
• Fill a deep pot with lightly salted water and bring to a boil.
• To make the ravioli, place a wonton wrapper on a clean, flat surface. Brush edges with the egg white. Place about 1 tablespoon of the squash mixture in the middle of the wonton. Cover with a second wonton wrapper. Repeat with remaining wonton wrappers and squash mixture until all have been used.
• Drop the ravioli into the boiling water, and cook for 3 to 5 minutes, or until tender. Remove, drain, and keep warm until sauce is prepared.
• To make the sauce, melt the butter in a skillet over medium heat. Stir in the sage. Continue to cook and stir until the sage is crispy but not browned. Add salt and pepper to taste. Place 6 to 8 raviolis on serving plates, and drizzle with sauce.