Snow Pea & Prosciutto Ravioli - Fabio's Kitchen - Season 5
Craving something new and delicious? My Snow Pea & Prosciutto Ravioli will have everyone at the table asking for seconds. Dive into this pasta perfection with me...you can thank me later.
Ingredients:
20-30 Cheese Ravioli, favorite frozen or fresh variety
1/2 cup Red Onion, small dice
1 1/2 cups Heavy Cream
4 oz. Prosciutto, chopped small
1 cup Peas fresh or frozen
3/4 cup Grana Padano, grated
Salt and Pepper
Olive Oil
Method:
1. In a pot of boiling salted water, add tortellini and cook 3/4 of the way, so you can fin-ish in the sauce.
2. In a large skillet on medium high heat, add onion. Add a generous drizzle of olive oil, then season with salt and pepper.
3. Cook for 2-3 minutes, or until onions start to soften. Add cream, and reduce by half. Once reduced, add prosciutto and . Add pasta and finish cooking in the sauce along with half the cheese on low heat.
4. Adjust seasoning and garnish with remaining cheese.
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The Intense Flavors of Pappardelle with a crispy sage and prosciutto topping
This pappardelle recipe resembles the flavours of saltimbocca. So easy to make and such a beautiful combination, with the salty prosciutto and the sage leaves. Mixed with cheese, Marsala wine and nut brown butter, results into an amazing dish.
For this, I used freshly made pappardelle pasta, but you can also buy dry ones, just start cooking them earlier so they are ready by the time your sauce is also ready. If you have time, see my “how to make pasta” recipe and make them from scratch.
If you can’t find fresh sage, then use a teaspoon of dry ones. Enjoy my Pappardelle with sage and prosciutto recipe!
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Squash Ravioli with Sage Brown Butter Sauce Recipe
Hungry for more? Savor tasty KIN EATS videos & recipes here: Find the full Squash Ravioli w/ Brown Butter Sage Sauce recipe by clicking on Show more below.
If you thought ravioli was way too complicated to make yourself...we're here to prove you wrong! Subscriber @swirlywavy submitted this amazing recipe for squash ravioli smothered in a golden brown butter sauce and sage. This really is one of those comforting, warm your soul kind of dishes that's just too good not to try!
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Butternut Squash Ravioli
Serves 3 to 5
Ravioli:
1 butternut squash, halved and seeded
3 ½ tablespoons (52.5 mL) extra virgin olive oil, divided
1 shallot, diced
3 saffron threads
2 tablespoons (30 mL) coconut milk
1 teaspoon (5 mL) tomato paste
1 lemon, zested
1 egg, lightly beaten
6 (10, 25 cm) fresh lasagna sheets
salt and pepper to taste
browned butter and sage:
1 stick (½ cup, 120 g) unsalted butter, cut into cubes
½ bunch sage leaves
Garnish:
parmesan cheese, grated
Preheat oven to 375°F (190°C). Halve one moderately sized kabocha or butternut squash, drizzle it with 2 tablespoons (30 mL) olive oil and roast until the meat is very very soft, about 1 ½ hours. Place remaining oil in a sauté pan over medium-high heat and sauté shallots and gently brown a few saffron threads.
When the squash is ready scoop it all out into a bowl and mash the pulp into a uniform blob. If it's too dry add a bit of coconut oil or coconut milk as an emulsifier. Mix in the shallots, freshly cracked pepper, sea salt, lemon zest and a squidge of tomato paste (red curry paste is a flavorful alternative).
Distribute half tablespoonfuls of the filling onto lightly egg washed lasagna sheets (3 of them), about 1 inch (2.5 cm) apart. Place the remaining lasagna sheets over the sheets with filling and press edges to seal. Use a 2 inch (5 cm) circle cutter to cut out the ravioli and ensure the edges are fully sealed.
Bring a large pot of water up to a boil and add a generous amount of salt to the water. Add the raviolis and stir. Once the raviolis begin to float, drain them and set aside to slightly cool.
For the sauce: melt butter in a pan until it is golden, add chopped or whole sage and cook until the sauce is aromatic. Warm the ravioli in the pan with the sauce, about 2 minutes, plate, and sprinkle with grated parmesan cheese.
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4-QT.-Soup-Pot:
Cutting Board:
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In The Kitchen | Andrea's | Wild Mushroom Ravioli Recipe
The Sarasota-Manatee Originals in conjunction with The Observer Media Group is featuring one restaurant per week in our In The Kitchen Series. Andrea's is a quaint hidden gem in Sarasota. Chef Andrea prepares his delicious homemade Wild Mushroom Ravioli with Sage and Browned Butter Sauce.
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IN THE KITCHEN is a trademark of Observer Media Group, Inc.
Porcini Mushroom Ravioli
Chef Sal Firicano creates a dish rich with umami (the sense of savoriness). A basic ravioli dough is filled with porcini mushrooms and Parmesan cheese, then sauteed in a cream-based wild mushroom and truffle oil sauce. Decadent and delicious. Watch Sal's Pasta Dough video to learn how to make the dough from scratch:
CREAMY AND CHEESY MUSHROOM RAVIOLI
Next time you're craving Italian, try making your own mushroom ravioli with Cheese is a recipe that makes a delicious earthy mushroom filling for fresh pasta dough. #INANDOGRU #ITALIANFOOD #PASTALOVER #RAVIOLI #CHEESYFOOD #CREAMYFOOD
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Preparation time: 1 hour 30 minutes
Cooking time: 30 minutes
INGREDIENTS:
FOR PASTA DOUGH;
ALL PURPOSE FLOUR 2 CUPS
SEMOLINA 3 TBSP
SALT 1/4 TSP
OLIVE OIL 1 TBSP
WATER 2 TBSP
FOR MUSHROOM FILLING;
OLIVE OIL 2 TBSP
ONION (CHOPPED) 2 TBSP
GARLIC (CHOPPED) 1 TSP
MUSHROOM (CHOPPED) 150 GRAMS
SALT 1/2 TSP
BLACK PEPPER POWDER 1/2 TSP
PARSLEY (CHOPPED) 2 TBSP
FOR CREAM SAUCE;
OLIVE OIL 1 TBSP
SHALLOT ONION (CHOPPED) 1 TBSP
GARLIC (CHOPPED) 1 TSP
WHITE WINE 2 TBSP
CREAM 1/2 CUP
SALT 1/6 TSP
BLACK PEPPER POWDER 1/6 TSP
NUTMEG 1 PINCH
PARSLEY (CHOPPED) 1 TBSP
LEMON ZEST 1 PINCH
PARMESAN CHEESE 2 TBSP
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