Best 2 Ravioli With Sage Walnut Butter Recipes

Indulge in a culinary journey with ravioli, a delectable pasta dish that enchants taste buds with its pillowy pockets of flavorful filling, enveloped in a delicate pasta dough. Experience the symphony of textures and flavors as you savor each bite. This collection of ravioli recipes takes you on a global adventure, showcasing diverse culinary traditions and unique flavor combinations. From classic Italian ravioli adorned with sage and walnut butter to tantalizing Asian-inspired dumplings bathed in a savory sauce, these recipes cater to every palate. Whether you prefer traditional or contemporary creations, vegetarian or meat-filled delights, you'll find a ravioli recipe that sparks your culinary curiosity and satisfies your cravings.

Check out the recipes below so you can choose the best recipe for yourself!

PUMPKIN RAVIOLI WITH SAGE WALNUT PUMPKIN BUTTER

Pumpkin Ravioli with Sage Walnut Pumpkin Butter image

These homemade ravioli are simple to make but add a wow factor to the holiday table. And they can be made ahead and frozen, and cooked up in minutes on the day. Two (15-ounce) cans of pure pumpkin purée may be substituted for the fresh pumpkin if desired.

Provided by The New York Times

Categories dinner, pastas, appetizer, main course

Time 2h

Yield 48 2 ½-inch ravioli (about 8 servings)

Number Of Ingredients 12

Ingredients

1 small (about 2 ½ to 3 pounds) cinderella or sugar pumpkin, halved and seeded
2 tablespoons olive oil
1 tablespoon light brown sugar
Salt and black pepper
1 egg
1/2 teaspoon freshly grated nutmeg, plus more for sauce
Semolina flour
About 3 pounds fresh pasta sheets
8 tablespoons unsalted butter
12 fresh sage leaves, finely chopped
3 tablespoons crushed walnuts
Balsamic vinegar, to serve

Steps:

Heat oven to 400 degrees and line a rimmed baking sheet with parchment paper. Place pumpkin on pan, cut sides up, drizzle with olive oil and generously season with brown sugar, salt and pepper. Roast for 35 to 45 minutes, or until soft. Allow to cool slightly.
Scoop out the flesh of the pumpkin into the bowl of a food processor. Add egg and nutmeg, and purée until smooth. You should have about 3 cups (1 ½ pounds) purée total. Set aside 1/3 cup pumpkin purée for the sauce.
Dust a work surface with semolina flour. Lay out a sheet of pasta, then place 2 teaspoons of filling every few inches. Brush around the filling with water, then place a second pasta sheet over the top. Press the top sheet of pasta down around the mounds of filling. Cut 2 ½-inch square ravioli with a large ravioli stamp or sharp knife, trimming as needed, and crimp around the edges with a fork to seal individual raviolis.
Bring a large pot of water to boil and season generously with salt. Drop in ravioli a few at a time and cook for 5 to 7 minutes, until soft but still al dente. Set aside ¼ cup pasta cooking water, then use a large slotted spoon to remove the cooked ravioli to a plate.
Make the sauce: Heat the butter, sage and walnuts in a medium skillet over medium-high heat, stirring occasionally, until the butter browns, about 5 minutes. Add the reserved 1/3 cup pumpkin filling, a few grinds of nutmeg and a pinch of salt. Stir to combine and sizzling, then add 2 tablespoons reserved pasta cooking water, stirring until sauce is glossy and smooth; thin with additional pasta water if desired. Spoon sauce onto plates and top with ravioli and a drizzle of balsamic vinegar.

Nutrition Facts : @context http, Calories 707, UnsaturatedFat 10 grams, Carbohydrate 108 grams, Fat 21 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 9 grams, Sodium 891 milligrams, Sugar 6 grams, TransFat 0 grams

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

Ingredients

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.

Tips:

Fresh ravioli is best for this recipe, but you can also use frozen ravioli if you're in a pinch. Just make sure to cook it according to the package directions before adding it to the sauce.
If you don't have sage, you can substitute another herb, such as thyme or rosemary.
For a richer sauce, add a tablespoon of heavy cream or grated Parmesan cheese.
Serve the ravioli immediately, garnished with additional chopped sage and walnuts.

Conclusion:

This ravioli with sage-walnut butter sauce is a delicious and easy-to-make meal that's perfect for a weeknight dinner. The combination of sage, walnuts, and butter creates a rich and flavorful sauce that pairs perfectly with the tender ravioli. This recipe is sure to become a favorite in your household!