Best Seared Greens With Cheese Ravioli And Sage Butter Recipes

Seared Greens with Cheese Ravioli and Sage Butter image

Yield 4 servings

Number Of Ingredients 11

Coarse salt
1 pound cheese ravioli
3 tablespoons extra-virgin olive oil (EVOO) (3 times around the pan)
3 garlic cloves, chopped
2 shallots, thinly sliced
2 heads of Belgian endive, halved, trimmed, and sliced lengthwise
2 heads of radicchio, quartered, cored, and shredded
1 large bunch of arugula, trimmed and coarsely chopped
4 tablespoons finely chopped fresh sage leaves (from several sprigs)
3 tablespoons unsalted butter
Coarse black pepper

Steps:

Bring a large pot of water to a boil. Salt it and add the ravioli; cook according to the package directions.
Heat a large nonstick skillet over medium-high heat. Add the EVOO, garlic, shallots, and greens and cook, stirring frequently, for 2 to 3 minutes. Transfer to a platter, return the pan to the stove, and reduce the heat to medium low. Add the sage and the butter and cook until the butter begins to brown. Drain the ravioli and toss in the sage butter to coat. Season with salt and pepper, scatter the pasta over the greens, and serve.

Ravioli W/Browned Butter, Sage or Basil and Pine Nuts image

Provided by Chicagoland Chef du

Categories < 30 Mins

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 6

3 tablespoons pine nuts, more if you like
1 (11 ounce) package smoked chicken and mozzarella ravioli, Costco, fresh
1/2 cup unsalted butter, salted works
1/4 cup fresh basil or 1/4 cup fresh sage leaf, chiffonade
1/3 cup parmesan cheese, freshly grated
salt (optional)

Steps:

Toast pine nuts in a dry fry pan over low/medium heat on the stove top until golden brown. Careful not to burn! Set aside.
Bring a large pot of water to a boil, add salt to the boiling water. Meanwhile, while waiting for the water to boil --.
In a large frying pan melt the butter over medium/high heat until pale golden brown flecks appear. About 4 minutes.
Add the ravioli to the boiling water until they are cooked through, stirring occasionally, about 5 minutes, drain.
NOTE: Once ravioli rises to the top of the boiling water, give it another minute or two and they are done. Careful not boil too vigorously or they will fall apart.
Add the cooked ravioli to the butter mixture, toss in pine nuts, sprinkle in basil or sage leaves and top with some grated parm-reggiano. Place on plates or in a covered casserole dish for serving.
Serve with freshly grated cheese at the table.

Nutrition Facts : Calories 282.5, Fat 29.7, SaturatedFat 16.3, Cholesterol 68.3, Sodium 130.7, Carbohydrate 1.2, Fiber 0.3, Sugar 0.3, Protein 4.4