RAVIOLI

IT'S SIMPLE........THE THINNER THE PASTA, THE THINNER THE SAUCE - THE THICKER THE PASTA, THE THICKER THE SAUCE!

BROWN BUTTER SAUCES

Walnut Brown Butter Sauce

1 stick unsalted butter
1/2 cup roughly chopped walnuts
2 TBSP chopped fresh Italian parsley
2 teaspoons chopped fresh tarragon or ¼ TSP dried
1/4 cup heavy cream
1 teaspoon fresh lemon juice
1/4 cup finely grated Parmesan, plus more for topping if desired.

Cook the butter without stirring until it starts to darken to a golden color. Add the nuts and cook until the butter is golden brown and the nuts are fragrant, 30 seconds to 1 minute. Add the herbs, cream, and lemon juice, and stir to combine. Cook for 30 seconds.

Season with salt and pepper. Add pasta or ravioli (with slotted spoon) to the skillet with the butter, swirling to coat. Sprinkle with the Parmesan, spooning the sauce over pasta to melt the cheese.

Easy Brown Butter Sauce

3/4 cup (1 1/2 sticks) butter
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons chopped fresh thyme

Melt butter in heavy large skillet over medium heat. Cook until butter begins to brown, about 4 minutes. Remove from heat. Carefully mix in vinegar and thyme.

Brown Butter-Sage Sauce

8 tablespoons (1 stick) butter

5 sage leaves

1 pound fresh ravioli or pasta.

1/4 cup Parmigiano-Reggiano, grated

In a skillet over medium-high heat, warm the butter and sage. Cook until butter turns golden, being careful not to burn it. Toss with Pasta or Ravioli. Serve with grated Parmigiano.

Walnut Cream Sauce: (Perfect with our goat cheese with Pear Ravioli)

4 tablespoons butter

Handful chopped walnuts

1/2 cup finely dice shallots

1/2 teaspoon finely chopped garlic

1/2 cup white wine

2 cups whipping cream

1/4 cup chopped fresh basil

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 cup freshly grated Asiago or Parmesan

Melt half the butter in large skillet over medium heat. Add walnuts stirring until brown and fragrant - maybe 3 minutes. Remove nuts. Add remaining butter, shallots and garlic. Saute 1 minute. Add wine and cream, and bring to a boil. Cook over medium until liquid thickens and reduces by half. Stir in the basil, salt and pepper. Remove from the heat and keep warm.

Pancetta and Brodo Sauce: (Goat cheese with Pear Ravioli, Gorgonzola Ravioli)

2 cups quality chicken stock

1/4 cup white wine

1 tablespoons butter

Handful rough chopped cooked pancetta cubes

Dash white pepper

Salt to taste

Handful chopped fresh Italian Parsley

Melt butter in skillet over medium heat. Add stock and white wine stirring - maybe 3 minutes. cook 5 minutes more. Add remaining ingredients. Saute 1 minute. Sauce will gradually reduce; cook until desired thickness. Season with salt and pepper. Remove from the heat and keep warm.

Bechamel Sauce and preparation for Cannelloni:

Melt 4 TBSP butter in a medium saucepan over medium heat.

Whisk in ¼ cup flour & cook for 2 min, stirring frequently.

Add 2 1/2 cups milk & whisk to combine well. Bring to a boil, stirring frequently, and cook for 5 minutes, until thick & floury taste is gone.

Season with salt, 1/4 tsp white pepper & 1/8 tsp grated nutmeg. Remove from the heat. Use plastic wrap on the sauces surface to prevent skin from forming; set aside.

Pour the reserved bechamel sauce over the cannelloni, making sure to cover the pasta completely. Sprinkle with the remaining 1/4 cup of Parmesan. Bake until heated through and golden and the sauce is bubbly, 45 to 50 minutes.

Ravioli Ortaggi

1 zucchini, sliced, blanched.

1 stick celery, diced fine.

4 oz string beans, blanched.

1/2 cup peas.

1/2 cup navy beans, drained.

4 oz pancetta, sliced.

1 cup chicken stock

1/4 cup grated reggiano or pecorino.

1 dozen Lazzaroli ravioli

Prepare ravioli according to box instructions. Begin sautéing pancetta to render fat. Remove pancetta pieces & add vegetables. Cook on high for 2-3 min. Add chicken stock. Return pancetta pieces to pan. Season with S & P. Bring to boil and turn off heat. Pour sauce over cooked ravioli in shallow serving platter. Top with cheese.

Steaks Siciliano

1/3 cup pitted olives

1 28oz can tomatoes

1 stick celery, diced

1/2 cup chili pepper strips

1/2 cup EVOO

2 cloves garlic

4 steak tenderloin medallions

1/4 cup capers

Fresh oregano, salt & pepper.

Fresh Linguine or Gorgonzola Ravioli.

Heat oil. Add garlic & discard when browned. Add medallions, on high heat, browning both sides. Remove & set aside. Add remaining ingredients to skillet. Season with S & P. Add oregano. Cook to thicken, 2-3 minutes. Return steaks to pan & turn to coat. Serve hot from skillet atop cooked fettuccine or ravioli. Steaks can be grilled in lieu of stovetop.