Toss ravioli with what?!
Ravioli with Sun-Dried Tomatoes and Brown Butter Walnuts
Prep time: 5 minutes
Cook time: 10 minutes
Makes: 4 servings
Browning butter brings out a subtle nuttiness that complements the heart-healthy walnuts and releases an irresistibly sweet perfume. Sun-dried tomatoes give it just the right squish of juiciness.
1 package (16-ounce) mozzarella and herb double-stuffed ravioli, Buitoni?
4 ounces butter
2 teaspoons Italian salad dressing mix, Good Seasons?
1/4 cup walnut pieces, Planters?
1/3 cup sun-dried tomatoes, oil packed, drained and julienned
1. Bring a large pot of salted water to a boil. Add ravioli and cook to al dente, about 8 to 9 minutes, until they float to the water's surface.
2. Meanwhile, melt butter in a small saucepan, over medium to high heat. Cook butter until golden brown and bubbling. Add Italian dressing mix, walnut pieces, and sun-dried tomatoes and heat through.
3. Use a colander to drain ravioli and toss ravioli with sauce.
Answers: I have almost NOTHING in the cupboard and refridgerator, but I found this Sandra Lee recipe online. Any other ideas?
Ravioli with Sun-Dried Tomatoes and Brown Butter Walnuts
Prep time: 5 minutes
Cook time: 10 minutes
Makes: 4 servings
Browning butter brings out a subtle nuttiness that complements the heart-healthy walnuts and releases an irresistibly sweet perfume. Sun-dried tomatoes give it just the right squish of juiciness.
1 package (16-ounce) mozzarella and herb double-stuffed ravioli, Buitoni?
4 ounces butter
2 teaspoons Italian salad dressing mix, Good Seasons?
1/4 cup walnut pieces, Planters?
1/3 cup sun-dried tomatoes, oil packed, drained and julienned
1. Bring a large pot of salted water to a boil. Add ravioli and cook to al dente, about 8 to 9 minutes, until they float to the water's surface.
2. Meanwhile, melt butter in a small saucepan, over medium to high heat. Cook butter until golden brown and bubbling. Add Italian dressing mix, walnut pieces, and sun-dried tomatoes and heat through.
3. Use a colander to drain ravioli and toss ravioli with sauce.
You could toss then in butter with salt and pepper, pesto, or spaghetti sauce.
A really simple recipe:
Toss them with extra virgin olive oil, fresh chopped garlic and Parmesan cheese. A little salt and pepper from the mill.
These are wonderful when in the ravioli dilema....
Fried Raviolis
2 packages large round ravioli (defrosted)
1.5 cups plain bread crumbs (or seasoned)
2 eggs
2 tablespoons milk
Preheat fryer to 375o.
Meanwhile, line a baking sheet with waxed paper. Beat eggs and milk together, and dip raviolis into the egg mixture. Next, dip them into the bread crumbs.
Place on baking sheet until ready to fry. Fry 5-6 at a time for 3 minutes. Place in a 200o oven for up to 30 minutes to keep warm and crisp.
Serve with your favorite chunky marinara.
some red wine would be nice to do a reduction w/ the sundrieds
I love prebuilt ravioli! lol - I make my own, but they aren't something I can keep in the freezer and cook in just a few minutes - they just aren't built the same.
Here's what we do with the generic chicken ravioli available at our grocer:
2 small chopped tomatos diced
1/4 cup finely diced onion
3 cloves crushed garlic
Olive oil
Dried thyme
EITHER
1 can medium black olives, pitted, drained
4 oz flavored feta cheese (e.g. Sun dried tomato and basil)
OR
1/2 of 1 jar of kalamata olives, drained, sliced in half
4 oz feta cheese
While the ravioli is cooking, preheat the oven to 350 degrees.
Put about 1.5 tbsp of oil in a frying pan, over medium heat. When oil is hot, turn down to LOW, add 3 cloves of crushed garlic, onion and a small handful (ok - lol - call it a tablespoon. I love herbs) of thyme. Sweat the thyme and garlic for a few minutes on very low heat, while the ravioli is cooking.
When ravioli is done, turn off the frying pan with the onions/oil/etc. Drain ravioli, cool under running water for about a minute, and add to a casserole dish.
Add 1 tbsp of olive oil to the pan with the onions and garlic and stir. Pour over the ravioli,
Add the tomatoes, and either the regular olives and flavored (or plain) feta or the kalamata olives and plain feta.
Toss the ravioli lightly and bake for about 15-20 minutes, until feta is soft but not melted.
Top with freshly grated parmesan, and serve.
This is one of my VERY favorite ways to use prepackaged ravioli, and consequently, we nearly always have feta on hand! Sorry for the vaguary about the regular olives/flavored feta and kalamata olives/regular feta, but I just can't seem to get my husband to follow directions when he shops! lol - and so, there are a couple of versions of the recipe, due to differences in olives and feat
Enjoy your ravioli!
K.