Holy Ravioli!

Photos by Ray Hydrick

So the title might be a little misleading, this dish is not holy in the religious sense but it may lead you to pray and thank God for dairy products.  Why am I thanking the Big Guy above for dairy, well especially butter…and brown butter to be even more specific?  Because it is sooooo good and soooo easy to make. 

A few friends came over Sunday afternoon and so I decided to make a little appetizer of wonton ravioli stuffed with summer veggies and brown-butter with dill.  Wonton ravioli you ask?  Why not.  It is made from the same flour that pasta dough is made from and the best part…it is already cut into perfect little squares. 

Culinary Wikipedia:
Brown Butter – butter that has been heated until the color of the butter changes to a nutty-brown.

Veggie line-up

Summer Veggie Ravioli with Brown-Butter and Dill
For the Ravioli:

2 medium squash, grated
1 medium zucchini, grated
1/2 cup quartered cherry tomatoes (try the heirloom)
2 fresh ears of corn, shucked and corn cut off the cob
2 scallions, sliced fine
1 clove of garlic, minced
1 teaspoon fresh dill, minced
1 tablespoon fresh lemon juice
1/2 teaspoon of kosher salt
1/2 teaspoon of fresh ground pepper
1 tablespoon olive oil
1 package wonton wrappers
For Brown-Butter with Dill:
4 tablespoons butter, cut into cubes
1 teaspoon dill, minced
Kosher salt and ground pepper

Start heating olive oil in a large suate’ pan.  Add corn, scallions, squash, zucchini, tomatoes and lemon.  Stir to combine.  Cook until soft, approximately 4-5 minutes.  Add dill and then salt & pepper to taste.  Put in a bowl. 

Cooking the filling

Bing a large pot of salted water to a slight boil. Place two rows of wontons on a board or cool surface.  Spoon 1 teaspoon of veggie mixture onto each wonton. 

Assembly line

Using your finger wet the edges of another wonton wrapper with water.  Place on the veggie laden wonton and carefully seal the edges, meanwhile making sure all the air is gently pressed out.

Manual labor

Place all finished ravioli on a plate an continue filling ravioli until you are out of filling or out of ravioli. 

Ravioli waiting for their boiling bath

While waiting on the water to boil, on medium heat melt the 4 tablespoons of butter in a saute’ pan.  Whisk the butter occasionally to eliminate the foam.  Carefully, watch the color of the butter deepen.  When you see brown “bits” form on the bottom of the pan and the color is a nice amber, remove from the heat.  Add the dill and a sprinkle of salt and pepper. 

Hot butter and cold dill creates alot of bubbles

Drop 5 or 6 ravioli into the boiling, salted water.  Stir slightly. 

Ghostly hand dropping ravioli (nice lighting Ray)

Cook until the ravioli start to float (approximately 2 minutes).  Remove the ravioli with a slotted spoon or spider strainer. 

Spider strainer

Place four or five on a plate and spoon over a tablespoon of brown-butter.  Enjoy.

Yes, this brown-butter is not the best for you but you are only eating 1 tablespoon of it – moderation is the key.  You will be a fan once you taste it…maybe even say a little prayer.  😉


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3 Responses to “Holy Ravioli!”

  1. Jamie Says:

    That ravioli was fantastic. Although the brown butter was very rich, the mix inside the ravioli was light and tasty. I could eat a ton of this stuff! And I would weigh that much if I did.

    • Matthew Says:

      The only thing that is really fattening is the butter. You could the ravioli with a light red sauce. But come on! It’s brown-butter…give up butter, really?!

  2. Coming Soon: Kitchen Mischief Pasta Week! « Kitchen Mischief! Says:

    […] Veggie Ravioli with Brown Butter and Dill […]

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