Best 7 Ravioli Wbrowned Butter Sage Or Basil And Pine Nuts Recipes

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Indulge in a culinary journey with our delectable ravioli recipes, offering a symphony of flavors that will tantalize your taste buds. Embark on a culinary adventure with our selection of ravioli fillings, from the classic combination of ricotta and spinach to the unique blend of butternut squash and goat cheese. Each filling is encased in tender pasta dough, resulting in a delightful bite that bursts with flavor. Accompany your ravioli with a choice of three delectable sauces: browned butter with sage or basil, a rich tomato sauce, or a creamy pesto sauce. Garnish with pine nuts for an extra layer of texture and nutty flavor. Whether you prefer a classic or a more adventurous flavor profile, our ravioli recipes promise an unforgettable dining experience.

Here are our top 7 tried and tested recipes!

SAGE & BROWNED BUTTER RAVIOLI



Sage & Browned Butter Ravioli image

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

1 package (20 ounces) refrigerated cheese ravioli or 2 packages (9 ounces each) mushroom agnolotti
1/2 cup butter, cubed
1/2 cup coarsely chopped fresh sage
1/2 teaspoon salt
2 tablespoons lemon juice
1/4 cup shredded Parmesan cheese

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 SAGE-WALNUT BUTTER



Ravioli With Sage-Walnut Butter image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 9

Kosher salt
1/4 cup balsamic vinegar
2 teaspoons honey
1 bay leaf
2 9-ounce packages refrigerated cheese ravioli
6 tablespoons unsalted butter
1/3 cup fresh sage leaves
1 cup walnuts, roughly chopped
3/4 cup grated parmesan cheese

Steps:

  • Bring a large pot of salted water to a boil. Combine the vinegar, honey and bay leaf in a small saucepan and boil over medium-high heat until syrupy, 4 to 5 minutes. Cover to keep warm.
  • Add the ravioli to the boiling water and cook as the label directs. Meanwhile, melt the butter in a large skillet over medium heat, then add the sage and walnuts and cook until the nuts are toasted, about 3 minutes. Increase the heat to high, ladle in about 1 cup cooking water and bring to a boil. Cook until reduced by about half, 1 to 2 minutes.
  • Drain the ravioli, reserving another 1/2 cup cooking water. Add the ravioli to the skillet and toss to coat, adding the reserved water as needed. Remove from the heat, toss with the parmesan and season with salt. Divide the ravioli among plates and drizzle with the balsamic syrup.

RAVIOLI W/BROWNED BUTTER, SAGE OR BASIL AND PINE NUTS



Ravioli W/Browned Butter, Sage or Basil and Pine Nuts image

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

3 tablespoons pine nuts, more if you like
1 (11 ounce) package smoked chicken and mozzarella ravioli, Costco, fresh
1/2 cup unsalted butter, salted works
1/4 cup fresh basil or 1/4 cup fresh sage leaf, chiffonade
1/3 cup parmesan cheese, freshly grated
salt (optional)

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

RAVIOLI WITH SPICY SAGE BUTTER



Ravioli with Spicy Sage Butter image

Provided by Giada De Laurentiis

Time 11m

Yield 4 servings

Number Of Ingredients 7

1 pound ricotta and spinach ravioli
1/4 cup (1/2 stick) unsalted butter, at room temperature
16 fresh sage leaves, chopped
1/2 teaspoon paprika
3/4 teaspoon crushed red pepper flakes
1 1/2 teaspoons kosher salt
1/2 cup grated pecorino romano

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.

BROWNED BUTTER RAVIOLI WITH CRISPY SAGE



Browned Butter Ravioli with Crispy Sage image

This cheesy ravioli recipe with a nutty browned butter sauce and crispy sage is the ultimate fall comfort dish and is super simple, with just 5 ingredients!

Provided by Heidi

Categories     Main Course     Side Dish

Time 15m

Number Of Ingredients 6

18-20 oz store-bought or homemade ravioli (cooked according to package directions (or if using homemade, according to your recipe))
6 tablespoons salted butter
Freshly ground black pepper
20-25 fresh sage leaves
1 lemon
Parmigiano Reggiano (for serving)

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.

Nutrition Facts : Calories 389 kcal, Carbohydrate 37 g, Protein 13 g, Fat 21 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 76 mg, Sodium 625 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 4 g, ServingSize 1 serving

SWEET-POTATO RAVIOLI WITH SAGE BUTTER SAUCE



Sweet-Potato Ravioli with Sage Butter Sauce image

Categories     Herb     Pasta     Appetizer     Vegetarian     Dinner     Root Vegetable     Sweet Potato/Yam     Fall     Winter     Pan-Fry     Sage     Boil     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 6 (first-course) or 4 (main-course) servings

Number Of Ingredients 13

Ravioli
2 1-pound red-skinned sweet potatoes (yams)
2 tablespoons (packed) golden brown sugar
2 tablespoons (1/4 stick) butter, room temperature
1 12-ounce package wonton wrappers
1 large egg, beaten to blend
Fried shallots and sauce
1 cup vegetable oil
4 large shallots, cut crosswise into thin rounds, separated into rings
6 tablespoons (3/4 stick) butter
8 large fresh sage leaves, thinly sliced
1/2 teaspoon dried crushed red pepper
1/3 cup pine nuts, toasted

Steps:

  • For ravioli:
  • Preheat oven to 400°F. Oil rimmed baking sheet. Cut sweet potatoes in half lengthwise; place cut side down on baking sheet. Roast until tender, about 35 minutes; cool. Scoop potato pulp out of skins into small bowl. Spoon 11/3 cups pulp into medium bowl. (Reserve any remaining potato pulp for another use.) Add sugar and butter; mash well. Season filling with salt and pepper.
  • Line large baking sheet with parchment paper. Place wonton wrappers on work surface. Using pastry brush, brush wrappers with beaten egg. Place 1/2 tablespoon sweet-potato filling in center of each. Fold each wrapper diagonally over filling, forming triangle. Seal edges. Transfer to parchment-lined baking sheet. Let stand at room temperature while preparing fried shallots and sauce. (Can be made up to 5 days ahead. Freeze, then cover and keep frozen. Do not thaw before cooking.)
  • For fried shallots and sauce:
  • Heat vegetable oil in heavy small saucepan over medium-high heat. Working in 2 batches, fry shallots until crisp and dark brown, about 2 minutes. Using slotted spoon, transfer shallots to paper-towel-lined plate to drain. Cook butter in large pot over medium heat until beginning to brown, about 3 minutes. Remove from heat. Add sage and red pepper.
  • Meanwhile, working in batches, cook ravioli in pot of boiling salted water until tender, about 3 minutes. Drain well. Add ravioli to pot with butter sauce; toss to coat. Transfer to plates, drizzling any sauce from pot over ravioli. Top with fried shallots and pine nuts; serve immediately.

BUTTERNUT SQUASH RAVIOLI WITH SAGE-BROWN BUTTER SAUCE



Butternut Squash Ravioli with Sage-Brown Butter Sauce image

This is an easy recipe that will amaze your guests with its elegance and complex flavors. The secret is using won-ton wrappers instead of pasta. This raviolis can also be prepared ahead and frozen, which makes it even more versatile! Try experimenting with acorn, pumpkin or another winter squash.

Provided by Lorna

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Butternut Squash

Time 1h20m

Yield 8

Number Of Ingredients 12

1 large butternut squash - halved lengthwise, peeled and seeded
2 teaspoons butter
salt and ground black pepper to taste
½ teaspoon allspice
½ teaspoon ground nutmeg
2 teaspoons ground cinnamon
½ cup Parmesan cheese
50 wonton wrappers
1 teaspoon egg white, lightly beaten
¼ cup unsalted butter
¼ cup chopped fresh sage leaves
salt and freshly ground black pepper to taste

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.

Nutrition Facts : Calories 270.7 calories, Carbohydrate 40.2 g, Cholesterol 26.8 mg, Fat 9.2 g, Fiber 3.2 g, Protein 7.9 g, SaturatedFat 5.4 g, Sodium 415.3 mg, Sugar 2 g

Tips:

  • Use fresh herbs: Fresh herbs like sage, basil, or thyme add a burst of flavor to the ravioli. Chop them finely and add them to the browned butter sauce for a delicious and aromatic dish.
  • Don't overcook the ravioli: Ravioli cooks very quickly, so be careful not to overcook it. Overcooked ravioli will become mushy and lose its texture. Cook the ravioli for 2-3 minutes, or until it floats to the top of the water.
  • Use a large skillet: When browning the butter and sage, use a large skillet to prevent the butter from splattering. A large skillet also allows the sage leaves to cook evenly.
  • Garnish with pine nuts: Pine nuts add a nice crunch and nutty flavor to the ravioli. Toast them in a dry skillet over medium heat until golden brown, then sprinkle them over the ravioli before serving.

Conclusion:

Ravioli with browned butter, sage, or basil and pine nuts is a delicious and easy-to-make dish that is perfect for a weeknight meal. The ravioli cooks quickly, and the sauce is simple to prepare. This dish is sure to please everyone at the table.

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