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Get ready to enjoy a delightful dish of ravioli filled with savory goodness, perfect for a delicious solo dining experience!
Swinging solo tonight but craving some ravioli magic? You’re in the right kitchen corner! Get ready for a pasta adventure crafted just for one. Dive in for all the deets and giggles you need to create a ravioli masterpiece.
Ravioli Extravaganza
Imagine sinking your teeth into tender pasta pillows filled with cheesy goodness. Ravioli is like the Italian love letter to your taste buds. It’s a symphony of flavors that makes dinner anything but ordinary. Get ready to indulge in a solo culinary adventure!
- Cooking method: Boiling and Sautéing
- Prep time: 30 minutes
- Total time: 45 minutes
- Cuisine type: Italian
Ingredients
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon lemon zest
- 1/8 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 fresh pasta sheets (4-inch squares)
- 1 egg (for egg wash)
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 tablespoon butter
- 4-6 fresh sage leaves
Cooking Instructions
- Mix ricotta, Parmesan, lemon zest, nutmeg, salt, and pepper in a bowl. Spoon a teaspoon of the mixture onto the center of a pasta sheet square.
- Brush the edges of the pasta sheet with the egg wash, fold the sheet over the filling, and press the edges firmly to seal. Repeat with remaining sheets.
- Bring a pot of salted water to a boil. Add ravioli and cook for 3-4 minutes, or until they float to the surface. Drain carefully.
- Heat olive oil in a sauté pan over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
- Add butter and sage leaves to the pan, cooking until the butter is golden brown and the sage is crispy, approximately 1-2 minutes.
- Add cooked ravioli to the pan and toss gently to coat in the brown butter sauce. Sauté for another 1-2 minutes.
Suggestions
- Feel free to swap ricotta with goat cheese for a tangy twist.
- Top with a sprinkle of freshly grated Parmesan and a drizzle of truffle oil for luxury vibes.
- Not a sage fan? Basil or thyme make great alternatives.
- Use a ravioli stamp or wheel to make your edges extra fancy.
