naked ravioli


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Naked Ravioli
  • 1 pound ground veal (you can also use ground pork or beef or any combo thereof!)
  • 1 egg
  • ¼ cup grated parmesan cheese
  • ¼ cup chopped fresh parsley
  • ¼ 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 ½ 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 ½ 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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