Naked Ravioli


1 pound ground veal (you can also use ground pork or beef or any combo thereof!)
1 egg
1/4 cup grated parmesan cheese
1/4 cup chopped fresh parsley
1/4 cup chopped onion
1 pound bow-tie pasta
4 tablespoons butter
20 fresh sage leaves
1 cup frozen peas, thawed
Salt and pepper
Extra grated parmesan for garnish


1. Combine meat, egg, cheese, parsley and onion. Roll into balls about 1/2 inch in diameter and pop in the fridge until ready to use.
2. Bring a large pot of water to boil and add a tablespoon of salt. Cook meatballs in boiling water for 5 minutes and remove with slotted spoon. Put in a bowl and cover to keep warm. Cook pasta in the same water until done, adding the peas during the last minute of cooking. Reserve 1/2 cup of pasta water. Drain.
3. Meanwhile, cook butter and sage leaves together in small pot until butter is light brown, about 5 minutes. Toss pasta with butter mixture, reserved meatballs and enough pasta water to make a light sauce. Salt and peper to taste. Top with grated parsmesan and serve.

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Article printed from Framed Cooks: http://www.framedcooks.com