Ravioli with Brown Butter Sauce

When Valli announced the Blogging Marathon themes for this month, I chose stuffed pastas as a theme, as I haven’t tried many pasta dishes. My hubby and daughter are not great fans of pasta and so I usually try to avoid it. But after watching Master chef Australia, I was tempted to try my hands at pastas. And I also know well that I will be the only person tasting them. But still I wanted to try and so I selected this. Coming to the theme, pastas are Italian specialities made with unleavened dough. It is better to go for store bought pastas when the dish requires dry pastas and make them at home when you need fresh pasta.

Fresh pasta has eggs in the dough and I searched the web for an egg free recipe. I am so glad that I found one and I will be using the same recipe for the pasta all the three days. So I have  batch of pasta dough in my fridge. I was surprised at the variety of stuffed pastas. There are so many and I had a hard time selecting the three for marathon. Pastas can be stuffed with vegetables, cheese or any meat based filling. And they are usually served with a butter or tomato based sauce. Though most of the pastas are boiled in water, there are also baked and deep fried versions. For the first day, I made ravioli with lemony ricotta filling and served it with a drizzle of brown butter sauce flavoured with garlic and onion. Is the title so much like master chef dish? I felt so. I did a small portion and had it for my lunch. Next time I would prefer to make it spicy. We Indians need all the dishes spicy, right?? The spice of pepper is never enough for us. But still it was so good. The pasta was so soft, but I think it needed little bit extra filling. My husband ate one and when asked about how it tasted, he said it was ok. When I asked if he needed more, he said no. I expected it. So I finished the plate myself.

Ingredients:

For The Filling:

Ricotta Cheese – 1/2 cup

Lemon Juice-3 tbs

Salt and Pepper to taste

For The Brown Butter Sauce:

Butter-3 tbs

Onion-3 tbs

Garlic-1 clove

Salt and Pepper- to taste

Egg Free Pasta Dough – 1/4 batch (click on link for recipe)

Coriander Leaves – for garnish

Procedure:

Mix all the filling ingredients in a bowl and set aside.

Roll the pasta dough into a long oval shaped disc. Generously dust with flour.

Fold it twice. Turn the folded dough 90°.

Again roll it into a rectangle.

Now fold it and rotate it again. Repeat this step twice more.

Now roll the dough into a thin rectangular sheet. Keep on dusting the dough while rolling. Work fro one end to the other.

Once the pasta dough is thin enough, it is time to stuff.

Take a round cutter and slightly mark circles on one half of the sheet.

Slightly apply water. Do not skip this so that the pasta doesn’t open up while cooking.

Now place filling in the centre of each circle.

Fold the other half of the rectangle over the fillings.

Press the dough around the filling.

Now with the help of the cutter, cut out the circles with the filling in the centre.

The remaining dough can be kneaded and used for the next batch of pastas.

Heat water along with a teaspoon of salt in a pan.

When it starts boiling, add the ravioli one by one. Keep flame medium and let the pasta cook for 2 minutes.

Remove with slotted spoon and arrange on a serving plate.

Heat butter, garlic and onion in a separate pan.

When the butter starts to melt, keep flame low and let the butter along with the onion and garlic turn brown.

Remove from flame and add salt and pepper.

]Drizzle this sauce on the plated ravioli.

Garnish with fresh coriander and serve immediately.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#55

Ravioli with Brown Butter Sauce

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Ingredients

  

For The Filling

• Ricotta Cheese - 1/2 cup
• Lemon Juice-3 tbs
• Salt and Pepper to taste

For The Brown Butter Sauce

• Butter-3 tbs
• Onion-3 tbs
• Garlic-1 clove
• Salt and Pepper- to taste
• Egg Free Pasta Dough - 1/4 batch click on link for recipe
• Coriander Leaves - for garnish

Instructions

 

Procedure

• Mix all the filling ingredients in a bowl and set aside.
• Roll the pasta dough into a long oval shaped disc. Generously dust with flour.
• Fold it twice. Turn the folded dough 90°.
• Again roll it into a rectangle.
• Now fold it and rotate it again. Repeat this step twice more.
• Now roll the dough into a thin rectangular sheet. Keep on dusting the dough while rolling. Work fro one end to the other.
• Once the pasta dough is thin enough, it is time to stuff.
• Take a round cutter and slightly mark circles on one half of the sheet.
• Slightly apply water. Do not skip this so that the pasta doesn't open up while cooking.
• Now place filling in the centre of each circle.
• Fold the other half of the rectangle over the fillings.
• Press the dough around the filling.
• Now with the help of the cutter, cut out the circles with the filling in the centre.
• The remaining dough can be kneaded and used for the next batch of pastas.
• Heat water along with a teaspoon of salt in a pan.
• When it starts boiling, add the ravioli one by one. Keep flame medium and let the pasta cook for 2 minutes.
• Remove with slotted spoon and arrange on a serving plate.
• Heat butter, garlic and onion in a separate pan.
• When the butter starts to melt, keep flame low and let the butter along with the onion and garlic turn brown.
• Remove from flame and add salt and pepper.
• Drizzle this sauce on the plated ravioli.
• Garnish with fresh coriander and serve immediately.