Browned Ravioli With Snow Peas Recipes

RAVIOLI WITH PEAS AND BROWN BUTTER SAUCE

Steps:

• Heat a large pot of salted water on high until it begins boiling. Add fresh or frozen large cheese ravioli and cook as label directs, adding frozen peas to water 1 minute before cooking is done; drain and transfer to large bowl.
• Meanwhile, in 12-inch skillet on medium, melt butter and cook 4 minutes or until amber, swirling skillet occasionally.
• Toss ravioli, peas, browned butter, chopped walnuts, finely grated lemon peel, and salt in same bowl. Divide among 6 serving bowls; sprinkle with grated Parmesan cheese.

DATE NIGHT CREAMY RAVIOLI WITH PEAS

Steps:

• In a large deep skillet, on high heat, add the extra virgin olive oil, minced garlic, chopped onion, and saute for about 5 minutes until the onions are softened and translucent, stirring occasionally.
• Add the pancetta, reduce the heat and cover with a lid. Simmer until the pancetta is fully cooked and crispy, about 3 to 5 minutes.
• Pour in the already prepared marinara sauce, along with the baby peas and crushed red pepper flakes. Stir to combine and blend, cover with a lid and simmer for about 2 to 3 minutes.
• Pour and stir in the light cream. Cover and simmer for 3 minutes until it blends and thickens the sauce. Taste the sauce, and season with salt and black pepper to taste.
• Finally, toss in 4 tablespoons of grated parmesan cheese and fresh chopped basil. Stir to combine. Turn off the heat. If the sauce gets too thick, you can stir in a little water.
• Meantime, bring a large saucepan of water to a boil. Add 1 tsp. to the boiling water and gently drop into the water the ravioli. Cook the ravioli for about 2 to 3 minutes only. They cook quickly. Drain in a colander.
• Spoon a few ravioli into each dish and spoon some creamy pink sauce over them and serve. Serve with extra grated parmesan cheese at the table.
• yields: 4 to 6 servings

BROWNED RAVIOLI WITH SNOW PEAS

Steps:

• Slice snow peas diagonally in half for easier eating.
• Heat a nonstick skillet or frying pan over medium high heat and add snow peas, red pepper flakes, water, and salt to taste. Cook for 2-3 minutes until peas are tender. Do not over cook and remove from heat.
• Heat a large nonstick skillett over medium and add olive oil and ravioli in two batches. Cook until brown on one side, about 2-3 minutes. Flip ravioli, add 2 T water to skillet, cover and steam until soft, about 1-2 minutes more.
• Remove ravioli to a plate and repeat with second batch.
• For the sauce:.
• Saute garlic in butter in a small skillet about 1 minute. Stir in cream, increase heat to high, and boil until cream is reduced to about 1/2 C, about 3 minute.
• Stir in lemon juice and season sauce with salt and pepper.
• On a large platter, place half of the ravioli, scatter snow peas, and the remaining ravioli. Top with sauce, Parmesan cheese, and lemon zest.
• Or divide into 2 separate portions on two plates with ravioli, snow peas, ravioli, sauce, Parmesan cheese, and lemon zest.

RAVIOLI WITH LEMON, PEAS AND PANCETTA

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, cook the pancetta in a large nonstick skillet over medium-high heat, turning, until browned and crisp, 8 to 10 minutes. Remove to a paper towel-lined plate and wipe out the skillet.
• Add the ravioli to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain gently.
• Combine the butter and lemon zest and juice in the reserved skillet over medium heat. Add the peas, ravioli and 1/4 cup of the reserved cooking water; toss to coat. Stir in the pecorino and toss. Season with salt and pepper. Add more cooking water, 1 tablespoon at a time, to loosen.
• Divide the ravioli, peas and any sauce among shallow bowls. Sprinkle with more pecorino. Crumble the pancetta and scatter over the ravioli. Top with basil.

RAVIOLI WITH SNAP PEAS & MUSHROOMS

Steps:

• In a large saucepan, cook ravioli according to package directions, adding snap peas during the last 3 minutes of cooking; drain., Meanwhile, in a large skillet, heat butter over medium-high heat. Add mushrooms, shallots and garlic; cook and stir until mushrooms are tender. Stir in milk, sage, lemon zest, lemon pepper and white pepper; bring to a boil. Reduce heat; simmer, uncovered, until sauce is slightly thickened, about 2 minutes., Add ravioli and snap peas to sauce; heat through. Sprinkle with cheese and hazelnuts.

RAVIOLI WITH PEAS AND CHERVIL

Steps:

• Heat a skillet over medium heat; add oil. Add shallots; cook until translucent, about 4 minutes. Add peas; cook until soft, about 8 minutes. Remove from heat; stir in ricotta, chervil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mash with a fork.
• Divide dough into two pieces. Using a pasta machine, roll one piece of dough through widest opening, brushing very lightly with flour. Fold dough into thirds; pass through machine again, folded side up. Repeat process three more times, or until dough is smooth.
• Roll dough through remaining settings on the machine (widest to narrowest), using as little additional flour as possible, until very thin. Place sheet on a lightly floured surface; cut in half lengthwise. Cover half with plastic wrap. With remaining half, place scant teaspoons of filling 1 inch apart in two rows. Moisten pasta around each mound of filling, using a pastry brush dipped in water. Top with remaining half sheet of pasta; press around filling to seal. Use a pastry wheel to cut into squares. Brush with a dry brush to eliminate excess flour. Place ravioli on a tray generously dusted with semolina. Repeat with remaining dough and filling. Chill until ready to cook.
• Bring a large pot of salted water to a boil. Cook ravioli about 2 minutes, until tender but al dente. Divide among plates.
• Place butter in a saute pan over medium heat; cook until lightly browned, 6 to 8 minutes. Pour over ravioli; top with shaved Parmesan, chervil, salt, and pepper. Serve.