The Recipes I post are adapted, made and photographed by myself, for your enjoyment, I hope you like them and try them at home. RECIPE: Ravioli: For the 30 egg yolk Pasta:
For the stuffing:
Sage Butter:
To make the Pasta Dough:
To make the filling:
To make the Ravioli:
For the sage butter: Melt the butter in a large frying pan until foaming, throw in the sage and fry for a few seconds. Remove the pan from the heat and add the lemon juice and some salt and pepper to taste. To Serve: Cook the Ravioli in for 2-3 minutes in salty water and then put them in the pan with the sage butter for 1 minute with a couple of spoons of cooking water. Serve with a sprinkle of Parmesan Nostalgia: Ravioli has been around since the 14th century and is simply an Italian dumpling made of pasta with a filling that normally includes ricotta & spinach. We really want to demystify the art of making this dish, which is perceived by many as really complex, but in reality its simplicity is the key to what makes it so delicious and relies on really good ingredients, quality flour, eggs from the garden, a pinch of salt, and lots of care and attention during the cooking process. You will often see Ravioli drowned in sauce, but a drizzle of sage and lemon butter over the top really sets the dish off and gives it a beautiful glaze and won’t detract from the beauty of your freshly made Ravioli. [link] [comments] |
Wednesday, September 12, 2018
Italian Ravioli with Sage Butter Recipe
Posted by None at 5:51 AM
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