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.
Servings: 2
Calories: 1223kcal
Ingredients
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)
Instructions
Crispy Ravioli Formaggi
- Preheat the oven to broil and bring a pot of salted water to a boil.1 pot of boiling salted water
- Heat an ovenproof skillet to medium heat and add 1 Tablespoon of olive oil.1 tablespoons 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.10 ounces fresh cheese ravioli
- 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 Tablespoons of the compound herb butter to a nice bubble over medium heat. Pay attention to not burn the butter. Adjust heat accordingly.3 tablespoons compound herb butter
- Add mushrooms and sauté in the butter for about 4 minutes.4 ounces Portobello mushrooms, cut into ½" pieces
- Add the well-drained ravioli and half of the finely grated cheese to the pan, and gently mix.1 ounce Parmigiano-Reggiano, finely grated
- 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.1 ounce Pecorino-Romano, finely grated
- 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.½ cup (1 stick) unsalted butter
- In a bowl, mash the softened butter with a fork.
- Add all your herbs and spices, and mix everything.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)
- 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.
Notes
⭐ 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.
Nutrition
Calories: 1223kcal | Carbohydrates: 63g | Protein: 33g | Fat: 95g | Sodium: 1727mg | Potassium: 297mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2450IU | Vitamin C: 8mg | Calcium: 396mg