Biaggi's Ravioli Romano
A copycat of Biaggi's Ristorante Italiano beef ravioli tossed in a browned-butter sage sauce with red pasta sauce, chicken broth, toasted pine nuts, spinach and Asiago cheese. Serves 3-4.
⏱️ Prep: 15 min🍳 Cook: 10 min
Nutritionper 100 g›
240
Calories
9g
Protein
24g
Carbs
12g
Fat
Ingredients
| approx. 3 quarts (2.8 L) | water |
| 16 oz (450 g) | frozen beef ravioli |
| 0.25 cup (55 g) | unsalted butter |
| 1 tbsp | fresh sage |
| 1 tsp each | salt and pepper |
| 1 tbsp | parsley |
| 0.5 cup (120 ml) | chicken broth |
| 0.5 cup (120 ml) | red pasta sauce |
| 0.25 cup (35 g) | toasted pine nuts |
| 0.5 cup (15 g) | fresh spinach, julienned |
| 2 tbsp (15 g) | grated Asiago cheese |
Instructions
- Warm a sauté pan and melt the butter over medium-high heat until it takes on the shade of dark brown sugar.
- Roughly chop the sage and parsley. Toss them into the heated pan with pepper and salt.
- Pour in the chicken broth, red sauce and pine nuts. Bring to a boil, then move to a cool burner and set aside for now.
- Prepare the ravioli: warm a large stockpot with about three quarts of water and bring to a boil over high heat. Cook, uncovered, for four to six minutes, or until heated through and beginning to float.
- Drain 90 percent of the water from the pot.
- Mix the spinach and sauce with the ravioli. Gently toss and simmer over high heat for 20-30 seconds.
- Adjust the seasonings to your liking.
- Serve the ravioli garnished with the Asiago cheese.