Crispy Skirt Ravioli with Italian Chili Sauce

Ravioli

1 - 9.5oz package Manini’s GF Spinach & Cheese Ravioli

1 cup water

1 tablespoon cornstarch

Olive oil

Italian Chili Sauce

1 teaspoon black peppercorns, crushed

1 teaspoon Aleppo pepper or Calabrian chili

½ teaspoon crushed red pepper flake

½ teaspoon salt

½ teaspoon Trader Joe’s Fermented Black Garlic powder (optional)

1 large clove garlic, chopped

1 scallion, chopped

1 stick salted butter, preferably grass-fed

2 tablespoons balsamic vinegar

For the Sauce

Place all ingredients except the butter and vinegar in a heat proof bowl.

In a small saucepan, add butter and heat over medium until completely melted. Continue cooking until the butter becomes foamy, lightly browned, and has a nutty aroma.

Carefully pour the browned butter over the prepared ingredients. The mixture will bubble and sizzle as the hot butter lightly cooks the garlic and scallion. Add the vinegar and stir. Serve slightly warm.

For the Ravioli

In a 10 inch nonstick pan, add a drizzle of olive oil. Place ravioli in the pan, flat side down leaving a little space in between each one. Turn the heat on medium-low and cook the ravioli, without flipping, until a golden browned crust has formed. 

Mix together the water and cornstarch to make a slurry. Add the slurry to the ravioli and cover with a lid. Cook the ravioli for 10 - 12 minutes.

Once most of the water has been absorbed, remove the lid and allow to cook until all of the water has evaporated and a thin golden brown crust has formed on the bottom of the pan.

Gently shake the pan to make sure the sheet of ravioli are released and move freely (they should remain connected by the crispy crust). Remove from heat. 

To serve, place a plate upside on top of the pan and carefully invert the ravioli onto the plate. Serve with the dipping sauce.