Best 4 Dried Plum Ravioli With Sage Butter Recipes
Ravioli, a classic Italian pasta dish, takes on a unique and delectable twist with the addition of dried plums. These sweet and tangy fruits, also known as prunes, impart a delightful flavor contrast to the savory filling, creating a harmonious blend of flavors. The delicate pasta pockets are filled with a creamy mixture of ricotta cheese, Parmesan cheese, dried plums, and fresh herbs, then gently cooked in simmering water until they float to the surface. Finally, the ravioli are tossed in a luscious sage butter sauce, infused with the aromatic flavors of fresh sage leaves and garlic. This gourmet dish is sure to impress your taste buds and leave you craving more.
In addition to the dried plum ravioli, the article also features two additional recipes that complement this main course perfectly. A vibrant and refreshing fennel and orange salad provides a light and tangy side dish, while a decadent chocolate mousse offers a sweet and indulgent ending to your meal.
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 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.
PASTA WITH BUTTER, SAGE AND PARMESAN
Like many simple sauces, this one takes less time to prepare than the pasta itself. Fresh, fragrant sage is my choice of herb here, but substitutions abound. Try parsley, thyme, chervil or other green herbs in its place. Or cook minced shallot or onion in the butter until translucent. You may even toast bread crumbs or chopped nuts in the butter, just until they're lightly browned. In any case, finish the sauce with a sprinkling of Parmesan, which not only adds its distinctive sharpness, but also thickens the mixture even further.
Provided by Mark Bittman
Categories quick, pastas
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of water to a boil; salt it. Cook pasta until it is tender, but not quite done.
- Meanwhile, place butter in a skillet or saucepan large enough to hold the cooked pasta; turn heat to medium, and add sage. Cook until butter turns nut-brown and sage shrivels, then turn heat to a minimum.
- When the pasta is just about done, scoop out a cup of the cooking water. Drain the pasta. Immediately add it to the butter-sage mixture, and raise heat to medium. Add 3/4 cup of the water, and stir; the mixture will be loose and a little soupy. Cook for about 30 seconds, or until some of the water is absorbed and the pasta is perfectly done.
- Stir in cheese; the sauce will become creamy. Thin it with a little more water if necessary. Season liberally with pepper and salt to taste, and serve immediately, passing more cheese at the table if you like.
Nutrition Facts : @context http, Calories 607, UnsaturatedFat 5 grams, Carbohydrate 90 grams, Fat 16 grams, Fiber 7 grams, Protein 26 grams, SaturatedFat 9 grams, Sodium 397 milligrams, Sugar 3 grams, TransFat 0 grams
RAVIOLI WITH BROWN BUTTER AND SAGE SAUCE
I got this out of a magazine many years ago. Very easy. If you have fresh sage, use 1 tablespoon of that
Provided by Cookie16
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Cook ravioli as directed, drain and set aside.
- In medium frying pan over medium high heat, melt the butter.
- Cook until it becomes golden brown, about 2 - 3 minutes. Do not let it scorch.
- Add the sage, salt and pepper and mix for a few seconds.
- Add cooked ravioli, toss to coat.
- Serve hot.
Nutrition Facts : Calories 68.7, Fat 7.7, SaturatedFat 4.9, Cholesterol 20.4, Sodium 164.5, Carbohydrate 0.2, Fiber 0.1, Protein 0.1
Tips:
- Use ripe, flavorful plums for the filling. Look for plums that are deep in color and slightly soft to the touch.
- To make the ravioli dough, use a food processor or a stand mixer fitted with a dough hook. This will help you to get a smooth, elastic dough that is easy to work with.
- When rolling out the dough, be sure to dust it with flour to prevent it from sticking. You should also use a light touch when rolling, so that you don't tear the dough.
- When assembling the ravioli, be sure to seal the edges well. You can do this by pinching them together with your fingers or by using a fork.
- When cooking the ravioli, be sure to use a large pot of boiling water. This will help to prevent the ravioli from sticking together.
- Serve the ravioli immediately with your favorite sauce. Some good options include sage butter, tomato sauce, or pesto.
Conclusion:
Dried plum ravioli with sage butter is a delicious and elegant dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a new and exciting recipe, give this one a try!
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