Smoked oyster ravioli with brown butter sauce

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This was good.  This was very good.

For the ravioli:
(Makes 25-30 ravioli)

Pasta dough of your choosing, or wonton wrappers
1 T. olive oil
1 onion, chopped
8 oz. ricotta cheese
1 T. finely chopped parsley
salt and pepper to taste
25-30 smoked oysters (we smoke ours by putting them on the grill over a low fire with wood chips, but there are other ways)

Mix together all ingredients except the oysters. Fill each ravioli with about a tablespoon of the mixture, and one oyster. Seal, and put in boiling water for about 3 minutes, until they float.

For the sauce:

1/2 c. butter
1/4 c. finely chopped fresh sage
1/3 c. pine nuts, toasted

In a small saucepan over low heat, heat the butter until it melts. Add the sage and cook, stirring, for a minute or two. Add the pine nuts and cook until they’re heated through. Serve the sauce over the ravioli.

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