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February 1, 2012

Ravioli With Fried Sage, Asparagus And Walnuts

This recipe is extremely versatile. I have made it twice now, with almost completely different ingredients, and both were amazingly delicious! The recipe below is the original recipe, and I'll note the varying ingredients I added to one version I made. The photo is from the first version I made, which differed from the original recipe quite a bit, including cauliflower and pistachios, and topped with some grated parmesan cheese. 
Here's the recipe adapted from The Sacramento Bee

10-ounce Package Fresh Cheese Ravioli
3 Tbsp Ghee
Pinch Red Pepper Flakes
5 large Fresh Sage Leaves (Left Whole)
1 Bunch Asparagusbottoms trimmed, cut into 2-inch lengths
 cup Toasted Walnutslightly chopped
Salt And Ground Black Pepperto taste

1. Bring a large saucepan of salted water to a boil. Add the ravioli and asparagus and cook according to package directions, then drain and set aside.

2. Meanwhile, in a large skillet over medium-high heat, melt the ghee. Add the red pepper flakes, walnuts and sage leaves, then fry until the sage is crisp.

3. Remove the sage from the pan and set aside. Return the pan to the heat and add the asparagus. Sauté until just tender, 4 to 5 minutes.

4. Toss well, then add the drained ravioli and asparagus and toss again. Crumble the fried sage leaves into the dish, then season with salt and pepper.

*Note: For the other version I made, which I actually liked a little bit better, I used regular butter instead of ghee, left out the sage, used half a bunch of asparagus and 1/4 of a head of cauliflower, and substituted half of the amount of walnuts for pistachios. Top with some grated parmesan cheese. This version was tastier, in my opinion, but both were quite good.

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