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How To Make Crispy Ravioli Formaggi | Recipe

How To Make Crispy Ravioli Formaggi | Recipe

In this post, you will learn how to make Crispy Ravioli Formaggi and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.


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Below are the ingredients and the instructions on how to make Crispy Ravioli Formaggi.

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

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

This ravioli recipe will change your weekday dinner rotation. 

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 (makes about 8 servings)

½ c (1 stick) unsalted butter

2 tablespoon parsley, finely chopped

1 tablespoon sage, finely chopped

1 clove garlic, minced

2 teaspoon lemon juice

¼ teaspoon salt and pepper (or more to taste)

Instructions

-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)

How To Make Crispy Ravioli Formaggi

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 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. 

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

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.

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)

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)

Looking for more delicious pasta dinner ideas? Check out a few more of our recipes now:

  • Homemade Spinach Ricotta Ravioli with Sage Butter Sauce
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  • Linguine with clams – Linguine alle Vongole
  • Shrimp Scampi with Garlic and Lemon
  • 4 Ingredient Cacio e Pepe
  • Shrimp Fettuccine Alfredo
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  • Snappy Shrimp, Hot Pepper Flakes, and Garlic Breath
  • Lasagne al Forno with Bolognese and Béchamel Sauce
  • One Pan Pasta from Your Pantry and Two Fresh Ingredients

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

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 oz fresh cheese ravioli
  • 1 tablespoon olive oil
  • 1 pot of boiling salted water
  • 3 tablespoon compound herb butter
  • 4 oz Portobello mushrooms, cut into ½” pieces
  • 1 oz Parmigiano-Reggiano, finely grated
  • 1 oz Pecorino-Romano, finely grated

Compound Herb Butter

  • ½ c (1 stick) unsalted butter
  • 2 tablespoon parsley, finely chopped
  • 1 tablespoon sage, finely chopped
  • 1 clove garlic, minced
  • 2 teaspoon 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.

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

Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.


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Below is our highly recommended video on how to make a (related) Recipe (Not the same with the Recipe above).


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