Recipe of the Month Cheese Ravioli with Pecorino Butter Sauce Cheese
Ravioli with Pecorino Butter Sauce To
make this versatile sauce, we start with an easy compound butter with just
three ingredients—pecorino cheese, salt and, of course, butter. For extra
flavor, you can stir in some finely chopped fresh or roasted garlic, shallot,
lemon zest, crushed red pepper flakes or fresh herbs like basil, parsley or
chives. Serves: 4 Cook Time: 3 minutes 1 stick (8 tablespoons)
unsalted butter, softened 1 cup freshly grated Pecorino
Romano cheese, plus more for topping Salt One 36-count box Pastosa
Medium Square Cheese Ravioli 1. In a small bowl and using a fork, mash
together the butter, pecorino and 1 teaspoon salt until smooth. Place a sheet
of parchment paper or plastic wrap on a clean, dry surface and roll the butter
mixture to form a log and seal; freeze until firm, about 30 minutes. 2. Bring a large pot of
generously salted water to a boil; add the ravioli and cook until they float,
about 3 minutes. Reserve 1 cup of the cooking water. Drain the ravioli, then
return to the pot and stir in the pecorino butter. If needed, thin the sauce
with some of the reserved cooking water; season with salt. 3. Divide the ravioli among
four shallow bowls and top with pecorino. |