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Ravioli with Basil and Nuts recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection. Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes. New York, New York - Restaurant capital of the world.
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 01/24/2002 : Ravioli with Basil and Nuts
"Ravioli with Basil and Nuts"
Daily Tour Pictures - Page 1 of 3 - Page 2 of 3 - Page 3 of 3 - Daily Recipes
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1 1/2 cups whole hazelnuts or 3/4 cup chopped walnuts or pine nuts
1 pound (1 - 1 1/2 inch) frozen stuffed ravioli
6 tablespoons butter
1/2 cup coarsely chopped fresh basil leaves, or 1 teaspoon dried basil and 1/3 cup chopped parsley
Grated Parmesan cheese
If using hazelnuts, preheat the oven to 350 degrees. Spread the nuts on a baking sheet and roast for 10 to 12 minutes, or until lightly browned and dark skins are cracked. Remove from oven and rub in a towel to remove as much brown skin as possible. Wrap in a clean towel and use a rolling pin to gently crack the nuts into chunks of medium size. Cook ravioli as directed on the package. Meanwhile, in a medium pan, melt butter over medium low heat. Add nuts and cook, stirring 1 minute. Stir in basil and remove from heat. Drain ravioli and pour into a warmed large bowl. Add sauce and toss together. Serve Parmesan cheese on the side. Makes 6 to 8 servings.
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Dr. Delicious is a chef in NYC and a member of Chefs de Cuisine!
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Readio is a daily updated NYC Photo Magazine,
Monday - Friday.
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Free Prizes & Gifts. Readio Weekly ( ) Word Game Click Here for the info!
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