Edamame Ravioli With Browned Butter Mushroom Sauce Recipes

Steps:

• Cook the ravioli in a large pot of boiling salted water until just cooked through, about 5 minutes. Drain and put on a platter.
• Meanwhile, cook the butter in a heavy medium frying pan over medium-high heat until pale golden, about 4 minutes. Add the basil leaves and cook until lightly fried, about 2 minutes. Add the pine nuts. Pour over the cooked ravioli. Grate 1/2 teaspoon of nutmeg directly over ravioli. Sprinkle Parmesan over dish and serve.

Steps:

• Cook ravioli according to package directions. In a large heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Immediately stir in sage and salt; remove from heat., Drain ravioli, reserving 2 tablespoons pasta water. Add ravioli, pasta water and lemon juice to butter mixture; gently toss to coat. Serve with cheese.

Steps:

• Cook edamame in large pot of boiling salted water until tender, about 6 minutes. Drain. Transfer to processor. Add both cheeses; process until smooth. Transfer to strainer set over large bowl. Press mixture through strainer with spatula (solids may remain in strainer). Season filling with salt. Cover and chill until firm, about 4 hours.
• Line baking sheet with waxed paper. Place 1 goyza wrapper on work surface. Place 1 tablespoon filling on wrapper. Brush edges with glaze; fold over and seal. Transfer to sheet. Repeat with remaining wrappers, filling, and glaze.
• Melt butter in large skillet over medium heat. Cook until brown, stirring often, about 5 minutes. Add mushrooms and sauté until soft, about 3 minutes. Season with salt and pepper.
• Meanwhile, working in batches, cook ravioli in large pot of boiling salted water until ravioli rise to surface, about 3 minutes. Cook 1 minute longer. Using slotted spoon, drain ravioli well and transfer to skillet with sauce.
• Toss ravioli gently over medium heat to coat and rewarm sauce. Divide ravioli and sauce among 6 shallow bowls, top with shaved parmesan cheese; serve.

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook 4 to 5 minutes, until tender but still firm to the bite, stirring occasionally. Drain ravioli onto a large serving platter.
• Meanwhile, in a medium saucepan cook the butter over medium heat, stirring occasionally. When the foam subsides, and the butter begins to turn a golden brown, about 3 minutes, turn off the heat. Let cool for about 1 minute. Stir in the balsamic vinegar, salt, and pepper.
• Transfer the ravioli to the pan saucepan with the balsamic brown butter. Sprinkle walnuts and Parmesan over the top. Serve immediately.

Steps:

• Whisk together 1 teaspoon olive oil, water, and whole eggs in a bowl until evenly blended; set aside. Combine flour and salt in a separate large bowl, and make a well in the center. Pour the egg mixture into the well and stir just until combined. Turn dough out onto a lightly floured surface and knead until smooth, 5 to 10 minutes, adding more flour or water as needed. Wrap dough tightly with plastic wrap, and set aside to rest.
• Heat 1 teaspoon olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion begins to soften, about 2 minutes. Add the mushrooms, and continue cooking and stirring until the vegetables are soft and the liquid has evaporated, about 10 minutes. Remove from heat, and allow to cool.
• Beat cream cheese in a bowl until smooth. Stir in the cooled mushroom mixture, Parmesan cheese, mozzarella cheese, spinach, 1 tablespoon chives, parsley, and cayenne pepper. Season with salt and pepper.
• Roll the pasta dough out to about 1/16 inch thick. Cut 3 to 4-inch circles using a large cookie cutter. Roll each circle out as thin as possible. Working with one circle at a time, brush the pasta lightly with the egg white. Scoop about 1 heaping tablespoon full of the mushroom filling onto the center of the pasta, then cover with a second piece of pasta, pinching the edges to seal. Cut the sealed ravioli with the cookie cutter once more to create a uniform shape. Place the finished ravioli on a floured baking sheet, and repeat the process with the remaining pasta and filling.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the ravioli and return to a boil. Cook until the pasta floats to the top, 3 to 4 minutes; drain.
• To make sauce: Melt butter in a skillet over high heat, cooking and stirring until browned, 5 to 7 minutes. Stir in 1 1/2 teaspoons chives. Serve over hot ravioli.

Steps:

• Cook edamame in large pot of boiling salted water until tender, about 6 minutes. Drain. Transfer to processor. Add both cheeses; process until smooth. Transfer to strainer set over large bowl. Press mixture through strainer with spatula (solids may remain in strainer). Season filling with salt. Cover and chill until firm, about 4 hours.
• Line baking sheet with waxed paper. Place 1 goyza wrapper on work surface. Place 1 tablespoon filling on wrapper. Brush edges with glaze; fold over and seal. Transfer to sheet. Repeat with remaining wrappers, filling, and glaze.
• Melt butter in large skillet over medium heat. Cook until brown, stirring often, about 5 minutes. Add mushrooms and sauté until soft, about 3 minutes. Season with salt and pepper.
• Meanwhile, working in batches, cook ravioli in large pot of boiling salted water until ravioli rise to surface, about 3 minutes. Cook 1 minute longer. Using slotted spoon, drain ravioli well and transfer to skillet with sauce.
• Toss ravioli gently over medium heat to coat and rewarm sauce. Divide ravioli and sauce among 6 shallow bowls, top with shaved parmesan cheese; serve.