Clementine Candle
Champurrado

Meat Ravioli in a Spicy Sage Butter Sauce

Meat filled ravioli finished off in a spicy sage butter sauce. 

 

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This is a big hit using mostly leftovers. 

 

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The ravioli ingredients are leftover cooked lean ground beef, leftover three pepper sauté , about a cup and a half of each, and spring onions. I was going to use some sage in the filling but changed my mind. 

I don't have a pasta rolling machine and I just can't seem to get my pasta thin enough so I used won ton wrappers instead. 

 

 

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Finely dice the green onions

 

 

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add to some olive oil in a medium skillet. 

 

 

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Crumble in the cooked ground beef. I didn't want any big chunks of meat so I broke up some of the bigger chunks as I added the meat. 

 

 

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Roughly chop the peppers and add to the ground beef. 

 

 

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I decided to add some dried oregano, about a heaping teaspoon, 

 

 

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and a tablespoon of tomato paste. It looks funky because I keep the leftover tomato paste in the freezer. 

 

 

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Add about 1/2 cup of water to the meat mixture.

Thats' oregano residue in the bowl, waste not want not so they say.  

 

 

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In a won ton wrapper put a heaping half tablespoon of the meat mixture. 

I brushed the edges with a well beaten egg. I was going to brush the edges with water, but since I was going to boil them I wanted a little more "sticking power."

 

 

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Fold in half going point, to point in any direction you want.

Or, top with another won ton wrapper. 

 

 

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Make sure the edges are well sealed. 

 

 

Before I proceeded with the rest of the ravioli I did a little test run to see how the won ton wrappers would hold up in boiling water. 

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Beautiful. 

A few minutes is all that's needed, otherwise they tear easily. 

 

 

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It didn't take long for me to discover that making the ravioli was easier done "in hand" rather than on the board. 

Give the wrapper a quick brushing with the egg wash.  

 

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Place the filling in the middle of the wrapper. 

 

 

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Bring two points together. I joined the bottom point to the top point. The filling naturally fell into place and I only had to pinch the edges to seal.

Easy, peasy and it went very fast. 

 

 

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Two dozen later. 

As you are making the ravioli keep them under a tea towel to prevent them from drying out. 

 

 

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Ingredients for the sage butter sauce are butter, sage, paprika, crushed red chili flakes and salt. 

Give the sage a rough chop. 

 

 

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Melt the butter in a large skillet, 

 

 

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add the chopped sage, 

 

 

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paprika and the red chili flakes. 

Cook until the butter begins to brown. 

 

 

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Remove from the heat and add the salt. 

 

 

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Cook the ravioli to boiling water for just a few minutes. 

 

 

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Give them a quick drain and add right into the butter sauce. 

 

 

I used Giada De Laurentiis's sage butter recipe but the ravioli are mine, and I topped mine with Asiago cheese. 

 

Here is her Ravioli With Spicy Sage Butter recipe. 

@@@@@ 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 tobrown, 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 **

And that's that

 

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