Lazy Person's Raviolini
In Butter and Sage
Recipe and photographs by Tom Weber
My short-order cook alter ego, Lazy Person (LP),
agrees with Ben Franklin: "Time is money."
Rana making pasta dough | ©2013 Pastificio
There's nothing worse for LP than wasting time in the
kitchen; and, that's why he's always on the prowl in supermarket aisles
for quick-'n'-easy ways to throw together freshly made culinary delights
in our make-believe trattoria.
Mr. Franklin patriot, diplomat, inventor, author
and "The First American" would be so proud.
And nothing says quick, good and almost homemade better
than the award-winning line of Italian pastas originally kneaded
by hand by Maestro Pastaio (master pasta maker) Giovanni Rana,
now by precision machines that mimic his hand movements from
Pastificio Rana S.p.A, branded as RANA.
Maestro Giovanni, founder-owner of RANA, sums
up his passion by stating, "What comes from the hands must come
from the heart."
Located in San Giovanni Lupatoto, in the province of
Verona, RANA has been producing pasta in all shapes and sizes for more
than a half century, and today is Europe's leader in freshly made pasta.
You'll find the RANA line of pastas - long, short, stuffed,
lasagne sheets, ravioli, tortellini, gnocchi,
etc., along with its array of D.O.P. (Protected Designation of Origin)
sauces, at fine supermarkets and grocery stores all across the continent
and, now, in select markets within the United States. Click
HERE for U.S. locations.
Italians who have sampled the RANA pasta are the first
to admit that it's as good as what nonna (grandmother) can make.
And, when someone can commercially produce pasta at a homemade-like
quality and sell it in the grocery store, its no wonder Italians routinely
select RANA right off the shelf or out of the refrigerated display case.
It's a great alternative to wasting time, money and energy not
to mention the mess in the kitchen just to create the same.
What do you say we head into the galley, grab an apron,
and watch LP split open a bag of RANA raviolini (little ravioli)
stuffed with veal, and whip up in less than 10 min., or YOU DON'T
PAY a tasty dish worthy of the Maestro and "The First
Step-1: Fill medium size pot with water, cover,
set heat on HIGH and bring to a boil.
Step-2: While water boils, prep the sage leaves,
measure out the cream and grate the cheese.
Step-3: In a medium size sauce pan, add the butter
and sage leaves, turn heat to MEDIUM and sauté for about 1-2
min., or until the leaves begin to crisp. Place aside.
Step-4: Water is now boiling. Remove cover, add
the salt, drop the raviolini down, and stir for a moment. Cooking
instructions call for 3 min., but we'll remove the raviolini
at the 2-min. mark.
Step-5: Two-minutes have just passed. Drain the
raviolini, place them down into the saucepan with the butter-sage
mixture, and bring heat to MEDIUM.
Step-6: Quickly add the cream and grated cheese,
give the pepper mill 10 cranks, add a dash of salt, then sauté
continuously for 1-min.
Step-7: Turn off heat, plate and serve with artisan
bread and a glass, or two, of Italian red wine.
Step-8: BUON APETITO!