Crispy Ravioli Formaggi
If you want to elevate some fresh ravioli to a whole new flavor and texture experience, learn how to make crispy ravioli formaggi.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Dinner, Lunch, Main Course, Side Dish
Cuisine: Italian
Keyword: crispy ravioli formaggi
Servings: 2
Calories: 1223kcal
Crispy Ravioli Formaggi
- 10 ounces fresh cheese ravioli
- 1 tablespoons olive oil
- 1 pot of boiling salted water
- 3 tablespoons compound herb butter
- 4 ounces Portobello mushrooms, cut into ½" pieces
- 1 ounce Parmigiano-Reggiano, finely grated
- 1 ounce Pecorino-Romano, finely grated
Compound Herb Butter
- ½ cup (1 stick) unsalted butter
- 2 tablespoons finely chopped parsley
- 1 tablespoon finely chopped sage
- 1 clove garlic, minced
- 2 teaspoons lemon juice
- ¼ teaspoon each of salt and pepper (or more to taste)
Crispy Ravioli Formaggi
Preheat the oven to broil and bring a pot of salted water to a boil.
Heat an ovenproof skillet to medium heat and add 1 tablespoon of olive oil.
Add the fresh cheese ravioli to the skillet and sauté for about 3 minutes until they develop some brown spots. Use tongs to turn them after about 1-½ minutes.
Remove from the skillet and drop them in the pot of boiling water for about 4 minutes.
Drain and set aside.
Using the same skillet, bring 3 tablespoon of the compound herb butter to a nice bubble over medium heat. Pay attention to not burn the butter. Adjust heat accordingly.
Add mushrooms and sauté in the butter for about 4 minutes.
Add the well-drained ravioli and half of the finely grated cheese to the pan, and gently mix.
Sprinkle the remaining cheese on top, place the skillet under the broiler for about 5 minutes. We like to wait until the broiler nearly burns some of the top ravioli and cheese, increasing the crispy texture and woodsy flavor.
Carefully remove the skillet from the oven. Let cool a few minutes and serve. Enjoy!
Compound Herb Butter
Grab a stick of butter (I use unsalted butter to control the seasoning better) and let it sit out at room temperature until it has softened a bit.
In a bowl, mash the softened butter with a fork.
Add all your herbs and spices, and mix everything.
Use either parchment paper or plastic wrap to form it into a log.
Keep in the freezer, ready to elevate nearly any dish in no time.
⭐ How to clean mushrooms
Cultivated mushrooms are pretty clean. Cut off a tiny sliver of the bottom of the stem and use a paper towel or vegetable brush to remove any loose dirt. If you feel your mushrooms need a better cleaning, it’s okay to rinse them under cold water. Yes, they will absorb some of the water. Mushrooms are already 92% water. If you rinse them with cold water, a) don’t do it until you’re ready to cook them and b) dry them off a bit with a towel.
Calories: 1223kcal | Carbohydrates: 63g | Protein: 33g | Fat: 95g | Sodium: 1727mg | Potassium: 297mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2450IU | Vitamin C: 8mg | Calcium: 396mg