Mushroom Ravioli in Browned Butter Sage Sauce
I really can't think of more quintessential Fall dish than this one. Earthy mushrooms mixed with fresh ricotta and parmesan cheeses, filling fresh pasta. Topped off in what is quite possibly the easiest sauce you will ever make!
The ravioli do take work. I won't tell you they're quick or easy. I WILL tell you they're well worth it! Especially for a special occasion! In a pinch though, you could buy fresh ravioli from the store and make the 2 ingredient sauce in the same time it takes for the pasta to boil!
We have actually served this dish as our "primo piatto" on Thanksgiving...or just as a special dinner for the family. I hope it becomes a special meal for you as well.
Buon Appetito!
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Mushroom Ravioli in Brown Butter Sage Sauce
Makes 50-60 ravioli
For the ravioli
1 batch fresh pasta dough
1 tbs. olive oil
1/4 onion, chopped
1 clove garlic, chopped
4 oz. fresh, mixed mushrooms, such as baby bella, shiitake, and oyster, chopped
1 oz. (about 1/4 c.) dried porcini mushrooms
1/2 c. ricotta cheese
1/4 c. parmesan cheese
1 egg
1/4 c. chopped fresh parsley
*ravioli stamp or cutter (or you can use a sharp straight edged knife)
*pasta machine
For the Browned Butter Sage Sauce
1/4 c. chopped walnuts
1 stick (8 tbs) butter
10-12 fresh sage leaves, plus more for serving
salt
pepper
extra parmesan for serving
To Make The Ravioli
Bring a small pot of water to a simmer and pour over porcini mushrooms, just enough to cover them. Set aside.
Heat oil over medium heat. Add onion and saute' for 3 minutes.
Add garlic and cook until fragrant, about 30 seconds. Add in chopped fresh mushrooms and cook for about 8-10 minutes until mushrooms are softened and darker in color.
In a medium bowl, combine ricotta, parmesan and mushroom mixture.
Drain porcini mushrooms, discard the liquid. Chopped porcinis and add to cheese mixture.
Add egg and parsley to the cheese mixture. Season with salt and pepper. Mix well and set aside.
Roll our pasta dough into long sheets. Sprinkle some parchment paper with flour and lay the sheets on the paper. Cover them with kitchen towels. Do NOT stack the sheets, they will stick to one another.
Working with 1 sheet of pasta at a time, use a small spoon to dot the filing along the center of the pasta. Leave room in between each dollop. Top the filing with a second sheet of dough and press gently in between and around the filling to help seal the dough. Stamp or cut out your ravioli. Continue until you have used all of the filling.
*You can re-roll scraps of pasta dough if need be
Set finished ravioli onto floured parchment paper. Do NOT stack ravioli on top of one another. Set aside.
To Make the Sauce
In a large metal (not non-stick) sauce pan, toast chopped walnuts for 5-7 minutes until they become fragrant. Remove from the pan, set aside.
In the same pan, add butter and melt. Continue cooking butter over medium-low heat until dark browned bits appear and butter become an amber color. Keep a close eye on it so it doesn't burn. Toss sage leaves into butter. Remove from heat and set aside.
Working in batches, cook ravioli in a large pot of salted water at a rolling boil. As soon as ravioli float to the top, remove them with a slotted spoon and add them to pan with browned butter. When all the ravioli are in the sauce, place the pan back over low heat. Season with salt, pepper and parmesan. Top each plate with chopped, toasted walnuts and fresh sage leaves.