Thread: Meat Ravioli in Spicy Sage Butter Sauce

On Jan 16, 9:30*am, k...@letscook.com wrote:


Looks good enought to eat !!!!! I love butter sauces with ravioli.

On 1/16/2012 10:30 AM, [email protected] wrote:
> Ravioli With Spicy Sage Butter

>
> 1 pound ricotta and spinach ravioli
> 1/4 cup (1/2 stick) unsalted butter; 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
>
>

That sounds wonderful, Koko. Do you suppose it would work with fresh
basil instead of sage in the sauce? A bit of white wine wouldn't hurt,
either, since 1/4 cup butter doesn't go very far.

gloria p

On Mon, 16 Jan 2012 09:30:42 -0800, [email protected] wrote:

> I used Giada De Laurentiis's sauce.
> the sauce is outfreakingstanding!!!!

Thanks for the idea! I have had a craving for gnudi lately (recipes
abound, but I'll use the Giada recipe) and I think I'll use the brown
butter sage sauce instead of marinara this time. Lord knows I have
sage galore in my garden and should use it more often.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

On Mon, 16 Jan 2012 11:51:55 -0700, gloria p <[email protected]>
wrote:

>On 1/16/2012 10:30 AM, [email protected] wrote:
>> Ravioli With Spicy Sage Butter
>
>>
>> 1 pound ricotta and spinach ravioli
>> 1/4 cup (1/2 stick) unsalted butter; 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
>>
>>
>
>That sounds wonderful, Koko. Do you suppose it would work with fresh
>basil instead of sage in the sauce? A bit of white wine wouldn't hurt,
>either, since 1/4 cup butter doesn't go very far.
>
>gloria p

Gloria, I think those changes would definitely work and sounds
wonderful.
They aren't swimming in the sauce, it's enough to flavor about a dozen
ravioli.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

On Jan 16, 12:30*pm, k...@letscook.com wrote:
> Last night I made some awesome ravioli using mostly leftovers and won
> ton wrappers.
> Or shall I say, I made an awesome, ravioli like, dish using mostly
> leftovers and won ton wrappers. ;-)
>
> Here's what I didhttp://www.kokoscornerblog.com/mycorner/2012/01/meat-ravioli-in-a-spi...
>
> orhttp://tinyurl.com/73rlw82
>
> I used Giada De Laurentiis's sauce.
> the sauce is outfreakingstanding!!!!
>
> @@@@@ Now You're Cooking! Export Format
>
> Ravioli With Spicy Sage Butter
>
> sauces/dips
>
> 1 pound ricotta and spinach ravioli
> 1/4 cup (1/2 stick) unsalted butter; 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
>
> 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.
>
> Prep Time:6 min
> Inactive Prep Time: -- Cook Time:5 min
> Level: Easy
>
> Notes: *Giada De Laurentiis
>
> Yield: 4 servings
>
> ** Exported from Now You're Cooking! v5.87 **
>
> koko
> --
> Food is our common ground, a universal experience
> * * * * * * * * * * * * * * * * * * * James Beard
>
> www.kokoscornerblog.com
>
> Natural Watkins Spiceswww.apinchofspices.com

That sounds good! I'll try it when the sage comes in in the spring.

I ask not to start an argument, but because you're likely to have a
sensible answer: why kosher salt? The difference between kosher salt
and table salt is the shape of the grains. Once the salt is dissolved,
that difference vanishes. All salt is kosher.

To be kosher, meat that is not broiled must be coated with salt and
left to stand while the "blood" is drawn out, before it is cooked.
Salt in flake form is much easier to use for that, hence "kosher"
salt. It should properly be called "koshering salt", but it's not.
((We don't say "iced cream" or "popped corn" either.)

Jerry
--
"The rights of the best of men are secured only as the
rights of the vilest and most abhorrent are protected."
- Chief Justice Charles Evans Hughes, 1927