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Meat Ravioli in Spicy Sage Butter Sauce
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 did http://www.kokoscornerblog.com/mycor...ter-sauce.html or http://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 Spices www.apinchofspices.com |
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Meat Ravioli in Spicy Sage Butter Sauce
On Jan 16, 9:30*am, wrote:
Looks good enought to eat !!!!! I love butter sauces with ravioli. |
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Meat Ravioli in Spicy Sage Butter Sauce
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Meat Ravioli in Spicy Sage Butter Sauce
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Meat Ravioli in Spicy Sage Butter Sauce
On Mon, 16 Jan 2012 11:51:55 -0700, gloria p >
wrote: >On 1/16/2012 10:30 AM, 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 |
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Meat Ravioli in Spicy Sage Butter Sauce
On Jan 16, 12:30*pm, 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 |
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