RAVIOLI ALFREDO WITH PEAS
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add the ravioli and cook as the label directs. Reserve 1/2 cup of the cooking water, then drain the ravioli.
- Combine the butter, cream and peas in a large skillet and bring to a simmer over medium heat; cook 1 minute. Add the ravioli, cheese, nutmeg and a splash of the reserved cooking water to the skillet and toss. Add more cooking water to thin the sauce, if needed. Season with salt and pepper. Divide among bowls and top with the parsley.
KEY LIME BUTTER SAUCE
This is not a beurre blanc as there is no cream in a beurre blanc. It is a delicious butter sauce though! I serve it with seared scallops, spinach, jasmine rice, also a red pepper sauce.
Provided by Lil Leasa
Categories Sauces
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Reduce the vinegar, wine, keylime juice, shallots, salt and pepper in a saucepan over medium heat until the liquid is nearly evaporated.
- Add the heavy cream and reduce by half.
- Cool the mixture to 140°F.
- Place the saucepan with the reduced mixture over extremely low heat and whisk in the butter tablespoon by tablespoon, whisking vigorously the entire time.
- Strain the sauce.
- Keep warm until ready to serve - do not allow the sauce to boil or it will separate.
SAGE & BROWNED BUTTER RAVIOLI
After enjoying a similar dish in Italy, we came home and planted sage in our garden to be sure we could recreate the brown butter sage sauce. This quick and easy dinner always brings back fond memories of our trip. -Rhonda Hamilton, Portsmouth, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 621 calories, Fat 34g fat (21g saturated fat), Cholesterol 120mg cholesterol, Sodium 1103mg sodium, Carbohydrate 58g carbohydrate (2g sugars, Fiber 3g fiber), Protein 23g protein.
LAZY DAYS RESTAURANT FISH WITH KEY LIME BUTTER SAUCE
This is a recipe from a restaurant in Islamorada, Florida that my husband and I went to on our 25th wedding anniversary. Twice. In two days....because it was that good. This recipe is identical to what we ate, as I was lucky enough to find it in a book shortly after we came home. This is good for lunch or dinner. I served it with garlic mashed potatoes and some Pinot Grigio.
Provided by iDoVooDoo
Categories < 4 Hours
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Place the water, wine and key lime juice in a large saucepan over a high heat and reduce by half, about 5 minutes.
- Add the garlic power. Add pepper to taste. Cut the butter into pats about the size of 1 tablespoon. Reduce the heat to low. Add one pat butter and whisk until the butter is incorporated. Add another pat and continue until all of the butter is used.
- Mix the water and cornstarch together and add to the sauce. Raise the heat to medium and stir until the sauce thickens and a few bubbles appear. Set aside while the fish cooks.
- Mix the eggs and water together in a small bowl (whisk vigorously til combined).
- Place the flour on a plate and dip the fish fillets into flour, coating both sides.
- Dip the fish into the egg wash.
- Place the bread crumbs on a second plate and coat the fish with bread crumbs, making sure both sides are coated.
- Heat 4 tablespoons of the Key lime butter sauce over medium-high heat in a skillet large enough to hold the fish in one layer. Add the fish and sauté for 4 minutes. It should be golden. Turn the fish and sauté for 4 minutes for 1 inch thick fillets. Sauté 2 minutes longer for thicker fish or 2 minutes less for thinner fish. The fish is cooked when the flesh is opaque, not translucent. (I had trouble sauteing in the sauce, and did use olive oil or coconut oil here).
- Place the fish on 4 dinner plates. Spoon the sauce over the fish. Sprinkle the tomatoes, scallions, parmesan cheese and parsley over the fish.
- Note: I have had the best success with setting up all ingredients before cooking. My prep time and cook time may be a bit off only because I make it an event and take my time so I guessed at both as if I was trying to get the job done normally. The ingredients are copied verbatim from book, and are in order of use, and I thought a bit confusing at first, but it works! Lastly, use real butter, good fish and fresh herbs and cheese. It makes all the difference.
Nutrition Facts : Calories 863.7, Fat 35.3, SaturatedFat 18.8, Cholesterol 317.4, Sodium 999.5, Carbohydrate 70, Fiber 4.6, Sugar 5.7, Protein 61.3
RAVIOLI & PEAS IN KEY LIME BUTTER CREAM SAUCE
Quick and easy! Utilize refrigerated ravioli (like Rana brand) found in your deli aisle. And in less than 20 minutes serve this savory but tangy dish!
Provided by Jennifer Helton @jennipaint
Categories Pasta
Number Of Ingredients 10
Steps:
- Boil ravioli according to package. Drain.
- In a large sautéed pan, melt butter.
- Whisk flour into hot melted butter, gradually.
- Slowly whisk in key lime juice.
- Whisk in milk/cream and adjust amount until sauce is the desired consistency.
- Add frozen peas and stir until sauce is bubbly and peas are cooked through.
- Add pinches of salt, ground pepper, and garlic powder to your taste.
- Add cooked ravioli and toss in sauce until coated.
- Transfer pasta and sauce to serving bowl and sprinkle shaved Parmesan on top.
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