Giveaway: Sherwood Housewares Milk Frother

You can never have too many main course recipes, so give Giveaway: Sherwood Housewares Milk Frother a try. For $3.18 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 559 calories, 18g of protein, and 44g of fat each. It is brought to you by Steamy Kitchen. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. 27 people have tried and liked this recipe. A mixture of butter, wonton wrappers, parmigiano reggiano, and a handful of other ingredients are all it takes to make this recipe so tasty. All things considered, we decided this recipe deserves a spoonacular score of 69%. This score is good. Similar recipes are Coconut Milk Hot Chocolate + Wool and Whiskey Scarf Giveaway, The Milk Maker from Hopps & Woolf, Giveaway + Cinnamon & Coffee Bean Smoothie, and Saucy Slow-Cooker BBQ Beef Sandwiches and a GIVEAWAY{giveaway closed}.

Servings: 4

Preparation duration: 60 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

FOR THE BROWNED BUTTER ORANGE SAUCEIn a small saucepan, combine the butter with the Parmigiano and the orange. Season with a pinch of salt and let cook over low heat until the butter browns, 8 to 10 minutes. Strain the butter into a small dish through a fine mesh strainer and reserve. Cool.FOR THE RAVIOLICover a sheet pan or cookie sheet with parchment paper and set aside. In a bowl, combine the garlic, parsley, and sage. On a plate, divide the burrata into 20 small mounds, about the size of a small nut. Season each with a pinch of the mixed garlic and herbs and with some freshly ground pepper. Place the egg yolk in a small dish and beat in the tablespoon of water.Lay one of the wonton wrappers on a clean work surface. (Alternately you can use fresh pasta cut into circles or squares.) Keep the others covered so they don’t dry out. Using a small pastry brush, brush the yolk over the corners of the wonton dough. Place one of the mounds of seasoned burrata in the center of the dough and close the ravioli. Gently press the dough over the cheese to release any air trapped inside the ravioli. (This will prevent them from bursting when they are cooked.) Apply pressure with your forefinger and thumb to seal the seams. Trim the edges with a chef’s knife. Place on the parchment-lined sheet pan or cookie sheet and repeat with the remaining wrappers.Bring a large pot of salted boiling water to a boil. Heat the serving plates in a 200°F (100°C). In a small bowl, toss the spinach with the olive oil and a pinch of salt and arrange on a warmed serving plate. Add the ravioli to the boiling water and cook for 3 minutes, or until they float back up to the surface of the water. Using a spider, skimmer, or pasta strainer, lift the cooked ravioli out of the water, and drain well. Place the ravioli on the spinach, drizzle with the browned butter sauce, and grate the Parmigiano on top.From LAURENT GRAS: MY PROVENCE by Chef Laurent Gras. Reprinted with permission.

 

Step by step:

1. FOR THE BROWNED BUTTER ORANGE SAUCEIn a small saucepan, combine the butter with the Parmigiano and the orange. Season with a pinch of salt and let cook over low heat until the butter browns, 8 to 10 minutes. Strain the butter into a small dish through a fine mesh strainer and reserve. Cool.FOR THE RAVIOLICover a sheet pan or cookie sheet with parchment paper and set aside. In a bowl, combine the garlic, parsley, and sage. On a plate, divide the burrata into 20 small mounds, about the size of a small nut. Season each with a pinch of the mixed garlic and herbs and with some freshly ground pepper.

2. Place the egg yolk in a small dish and beat in the tablespoon of water.Lay one of the wonton wrappers on a clean work surface. (Alternately you can use fresh pasta cut into circles or squares.) Keep the others covered so they don’t dry out. Using a small pastry brush, brush the yolk over the corners of the wonton dough.

3. Place one of the mounds of seasoned burrata in the center of the dough and close the ravioli. Gently press the dough over the cheese to release any air trapped inside the ravioli. (This will prevent them from bursting when they are cooked.) Apply pressure with your forefinger and thumb to seal the seams. Trim the edges with a chef’s knife.

4. Place on the parchment-lined sheet pan or cookie sheet and repeat with the remaining wrappers.Bring a large pot of salted boiling water to a boil.

5. Heat the serving plates in a 200°F (100°C). In a small bowl, toss the spinach with the olive oil and a pinch of salt and arrange on a warmed serving plate.

6. Add the ravioli to the boiling water and cook for 3 minutes, or until they float back up to the surface of the water. Using a spider, skimmer, or pasta strainer, lift the cooked ravioli out of the water, and drain well.

7. Place the ravioli on the spinach, drizzle with the browned butter sauce, and grate the Parmigiano on top.From LAURENT GRAS: MY PROVENCE by Chef Laurent Gras. Reprinted with permission.

Nutrition Information:

covered percent of daily need