burnt butter, sage & walnut on ravioli

crispy nutty sage leaves on ricotta and spinach ravioli…

[Music] Hey, welcome. We’re going to do a uh welcome in fact to uh a wonderful part of Italy, Luca. We’re in Luca and I thought what we’d bring for you tonight is a couple of past dishes going on. We’ve had the Palmer Parmesan Rejanel uh tour today and we’ve got lots of inspiration from you know some some of that parmesan. So we’re going to bring that into a beautiful in particular and I’ve just just all done these made these chopped these up filled them up with uh a beautiful filling of ricotta and there’s some spinach in there. Simple big big’s better. And I’m going to do a burnt butter sage with a walnut over this h ravioli. Okay, so we’ve got our water going. I’m going to get that in. I’ve got this uh just warming up here. Just the first thing with a burnt butter sage, you’ve probably seen me make it before, is the butter. Okay, you really want to get that butter going uh as much as you can. Let’s just get that water boiling uh pretty well there. Get that one down a little bit. Just cuz we got a couple things going on here. Um, couple of waters, couple of bit the heat coming off that. Just bear with us. Again, lots of hot stuff moving around there. So, just put that there for a second. So, the idea of the first butter is get a hot pan going, turn it down a little bit. Not too hot because you will literally uh take the place down. Let’s just have a look at that. These induction cookers are a little bit different. So, with our butter just nicely chopped up into some little bits so we can get that cooking there. You can see just literally just little diced dice it up just so you can spread it across the pan. It takes about you know four or five minutes. It doesn’t take long and you get that really nutty brownie flavor that that comes through from uh the cooking of the butter which absolutely changes the flavor of what would be a normal butter and it starts to get a little bit brown. So that’s why we put the fresh sage in over the top. So you can see there butter in it will start to crackle. It will start to make noise once that’s melted. Once that butter’s melted, that once that butter’s melted, what we do is we’re going to bring that sage in. Break the sage up a little bit as well. Okay. So, when that’s going, break the sage up. Just so you don’t have that big thick uh bits. So, just make sure that’s melted. Let that go there for a second. And just some of those butter, sort of that sage. Pick the leaves off. Don’t have to overdo it. Again, you want to make these crispy. It brings that nutty flavor in. And we’re going to pour that over those beautifully uh pre-made ravioli leaves there that filled and got that water boiling as well. That’ll take four or five minutes to get back. Right. So, you can see that that’s nice and melted there. And I can already smell that. Smell that nuttiness from that butter. Right. You can see a little bit of brown. Hence the brown butter. You can see it foaming as well. That’s what we’re looking for. Okay. Take the sage. Best to do it with fresh sage. Don’t let them dry up there. Something too dry. And this will literally just start to crisp up as well. Okay. Not that brown. Again, that kind of thing. Take some of those bigger stems off because they’re a little bit too big. Lots in here again. Beautiful. Feels quite furry as well. They’re pretty cool these. Okay. So, lots of those in there. You can add some on. See how you go. Now, just while that’s going, I’m going to leave that keep that heating up there. Again, don’t have it on too high a heat, depending on whether you’ve got an induction or a uh a gas uh stove top. Just want to get that heat going. I like putting a little bit of pepper in cuz you want a little bit of that flavor, that nuttiness from the butter and a little bit of pepper as well. So, just a little bit of pepper. So, we got a dash of salt in this water. Okay. Dash of salt in that water. Now, just while that’s going, it’s all about preparation. I know that we talked about that before. Still, you want to that’s going to kind of be around four or 5 minutes or so. And preparation. This will be about sort of same time. So, you want to make sure that they’re done about the same time. Okay? 4 to 5 minutes. Don’t overdo it because they get a little bit soggy. any of these particular raviolis, just hand place them in so you don’t get them sticking. Beautiful. What we can see there. I’m going to let this keep going. Let’s just have a look at that. Just one last look before we come back to you. You can see that nuttiness or smell that nuttiness. You can see it. And it will start to crackle up. Okay, you’re going to get that crackle. You want to get those quite brown. Have to give it a little bit extra heat on that. And let that go. And then we’re just going to pour that on top. And then we’re going to break the uh walnuts up a little bit. Got the walnuts there. We’re going to break those up a little bit and just sprinkle on top. And of course, nothing can be uh better than a little bit of that uh parmesan on top as well. So, we’ll come back once that’s done. That’s going to be done all together. We’ll pl it up. Okay. Welcome back. We are we’re done there. We’re done there. I just want to just take these out now. this these beautiful little puff puffed up pockets. Look at those. Just be really careful with them cuz they are quite uh delicate. And one bloom. Don’t leave pasture in the past too long. They start getting too soggy. Right. So that’s all about the preparation, the timing, making sure we’ve got that all right so they all come out about the same time. Look at that. Beautiful. See if we can pick them up like that. We’re going to drain a little bit of water out. You got some water in there. It’s all right. Some of that pasta water is good. It’s nice and glossy. Gives that beautiful flavor. I see. Just be very careful bringing those out. You want to break them up. That spinach and rat. Oh, there’s a break up with the spinach and the cotta. Okay. Now, I’ve got that burnt butter. Don’t say butter there. Just move that away. All right. Again, just be careful. This This is hot. Remember, we talked about hot before. Look at that. Just And you can see the crispiness of that in there. Now, you could have added a little bit of garlic in there. I’m okay. There’s no garlic in there. Um, just pop that out the way. Now, I mentioned the uh the walnuts option just to put a little bit of crunch in there. Gives that extra bit of flavor. And just to top it off, some of that palms. Don’t overdo it cuz you can add that on as separate serves. Be rude not to have my friends on there. Look at that. A burnt butter and sage uh ravioli with that spinach in there. Absolutely beautiful. Smells wonderful. Enjoy.