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Crispy Ravioli Formaggi

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Crispy Ravioli Formaggi

Originally published: · Last modified: by Erich Boenzli · This post may contain affiliate links · 6 Comments

If you want to elevate some fresh ravioli to a whole new flavor and texture experience, stay put and keep reading. Learn how to make crispy ravioli formaggi.

Crispy Ravioli Formaggi (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Crispy skillet cheese ravioli with mushrooms and compound herb butter

This ravioli recipe will change your weekday dinner rotation. 

Crispy Ravioli Formaggi (Photo by Erich Boenzli)
(Photo by Erich Boenzli)
Jump to:
  • Crispy skillet cheese ravioli with mushrooms and compound herb butter
  • Mise en place
  • How to clean mushrooms
  • What is compound herb butter?
  • Ingredients
  • Make the compound butter
  • Cook it
  • Broil it
  • Can I substitute fresh ravioli with frozen ones?
  • 📝 Recipe

Mise en place

Let’s get started with mis-en-place. Clean the mushrooms and cut them into about ½“ pieces. Finely grate the cheeses. We’re using the good stuff here: Parmigiano-Reggiano (made from cow’s milk) and Pecorino Romano (made from sheep’s milk). Have the compound herb butter ready. That’s it. An earthy umami bomb is waiting just around the corner.

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. 

What is compound herb butter?

Compound herb butter is one of the easiest, tastiest, and most versatile condiments you can whip up in minutes. And it’s delicious on everything!

Compound herb butter is softened butter mixed with herbs and spices — a simple concept with endless possibilities. Over the years, I’ve tried many different combinations, and here’s my favorite: Italian flat leaf parsley, sage, garlic, and lemon juice. Plus salt and pepper.

Sheet Pan Dinner - Garlic Herb Compound Butter (Photo by Erich Boenzli)
Compound Garlic Herb Butter (Photo by Erich Boenzli)

Ingredients

  • Unsalted butter
  • Parsley
  • Sage
  • Garlic
  • Lemon juice
  • Salt and pepper

See the recipe card below for full list of ingredients and their measurements.

Make the compound 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.

It’s fun and a bit sticky, but after a few tries, you’ll get the hang of it. I always have some in the freezer, ready to elevate nearly any dish in no time.

Crispy Ravioli Formaggi (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Cook it

Preheat the oven to broil and bring a pot of salted water to a boil. 

Heat an ovenproof skillet (I use my trusty Lodge pan) to medium heat and add 1 tablespoon 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. 

Crispy Ravioli Formaggi (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

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. Add mushrooms and sauté in the butter for about 4 minutes.

Crispy Ravioli Formaggi (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Add the well-drained ravioli and half of the finely grated cheese to the pan, and gently mix.

Crispy Ravioli Formaggi (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Broil it

Sprinkle the remaining cheese on top, place the skillet under the broiler for about 5 minutes, and let the magic happen. We like to wait until the broiler nearly burns some of the top ravioli and cheese, increasing the crispy texture and woodsy flavor.

Crispy Ravioli Formaggi (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Carefully remove the skillet from the oven. Wait a couple minutes before eating some ravioli right out of the pan. One time, I didn’t wait. It was hot. Duh. 

This will be the best cheese ravioli you’ve ever tasted and you’ll wonder why you didn’t come up with this crispy ravioli formaggi recipe yourself. 

Can I substitute fresh ravioli with frozen ones?

Yes. When using a bag of frozen ravioli, boil them first, drain, and then brown them in the skillet. Set aside and continue with sautéing the mushrooms. 

Sharing is caring

Please feel free to share with your friends and make sure to leave a link to our website. 🙂 

Crispy Ravioli Formaggi (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

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Did you make this Crispy Ravioli Formaggi? Let us know in the comments below!

📝 Recipe

Crispy Ravioli Formaggi (Photo by Viana Boenzli)

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 Time 10 mins

Cook Time 20 mins

Total Time 30 mins

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. 

  • 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.

Notes

Small Recipe Logo

Calories: 1223kcal | Carbohydrates: 63g | Protein: 33g | Fat: 95g | Sodium: 1727mg | Potassium: 297mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2450IU | Vitamin C: 8mg | Calcium: 396mg

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