Homemade Ravioli Recipe With Spicy Butter Sage Sauce (2024)

FAQs

Do you boil ravioli before adding sauce? ›

Cook the ravioli in salted boiling water for 3 to 4 minutes. Then drain and toss with your favorite sauce. My favorite pasta sauce- is homemade tomato sauce (marinara sauce). The same method applies to frozen ravioli (the cooking time will increase by about 2-3 minutes).

Following old Italian traditions, till date ravioli is served with a classic tomato sauce. But to satisfy your taste buds with a variety of Italian flavours, there are many other exciting and interesting ways to serve it.

In particular, dried oregano, cayenne, garlic powder, and chili powder are all great picks for sprucing up a can of ravioli. Add a bit of seasoning to the pasta and mix it before you heat it, then taste it to establish whether it's adequate or needs more.

Fresh, fragrant sage is my choice of herb here, but substitutions abound. Try parsley, thyme, chervil or other green herbs in its place. Or cook minced shallot or onion in the butter until translucent. You may even toast bread crumbs or chopped nuts in the butter, just until they're lightly browned.

Add the hot, starchy pasta right to the sauce and cook it for about a minute so everything's hot and well combined. Then the magic touch: a little pasta water to make that sauce stick to the pasta nicely.

Be sure to place a lid on the pot. This will help retain the steam—the heat and the moisture—and make the ravioli cook more quickly. Most ravioli recipes call for 4–6 US quarts (4,000–6,000 ml) of water to each pound of ravioli.

Ravioli and tortellini are plated best with light sauces, generally butter based and topped with just a touch of shaved, aged cheese (such as Parmigiano and Pecorino).

Semolina flour – Using a combination of fine 00 flour and semolina flour helps to make the dough sturdier and heartier – exactly what is needed for ravioli. Semolina is a coarse flour from the middle of durum wheat with a pale yellow color.

Usually served in broth or with a sauce, they originated as a traditional food in Italian cuisine. Ravioli are commonly square, though other forms are also used, including circular and semi-circular (mezzelune).

Tossing in strips of basil, a sprig of thyme or some oregano can take your sauce to the next level. Although fresh herbs might pop a bit more, dried herbs and spices can work just as well. Sprinkling in some red pepper flakes, a pinch of parsley and a dash of salt and pepper can liven up your jarred pasta sauce.

How do you keep homemade ravioli from falling apart? ›

If the water is at a rolling boil, no matter how well they are made might have a tendency to split or open up. My second tip is to bring the water to a boil and reduce to a simmer, where the ravioli will thoroughly cook, but gently enough that it won't tear or split the pasta.

According to my research, sourced from Emiko Davies, Pasta Grannies and Jamie Oliver, the meat is typically already cooked (i.e. from a leftover roast or braise) and bound together with egg and Parmesan cheese.

Rosemary, marjoram, and thyme are good alternatives for sage. You can also use seasonings mixes that contain sage such as poultry seasoning or italian seasoning if you have those on hand.

Savory. Though not as popular or widely used as the rest of the herbs and spices on this list, savory is best for substituting sage for savory dishes—as the name may hint! This mint variety, primarily grown in Northern and Southern Europe, adds peppery notes similar to thyme.

Just a few simple ingredients are needed to make this delicious pasta sauce. Butter – Unsalted sweet cream butter works great here. Sage leaves – About 10, and make sure they are fresh sage leaves – not dried. Salt and pepper– For seasoning.

Parboil the Pasta

In Italy, one of the oldest pasta-cooking tricks in the book involves parboiling the pasta in water until it's shy of al dente, draining it, and then simmering it directly in the sauce to finish cooking.

Can you stuff ravioli with raw meat? Because the pasta cooks quickly, meat fillings must be pre-cooked before you stuff them into ravioli.

Instead of boiling the cheesy filled pasta, you'll pan-fry them in a hot skillet with an abundance of tender, caramelized mushrooms. Top it all off with lots of grated Pecorino or Parmesan cheese, then toss the skillet under the broiler for a few minutes to ensure a melty and crisp top.

Cover your pan with a lid to help bring the water up to the boil more quickly, then remove the lid once the water is boiling or reduce the temperature slightly to stop it bubbling over. Add the pasta to the water once it's boiling, never before, and cook without the lid.