Mushroom Ravioli with Brown Butter Sage Sauce

This is my favorite fresh pasta dish to make, especially during Mushroom season.

Between October-January, I go mushroom hunting on the ranch almost every weekend in search of the coveted chanterelles. In just one season I found over 60 lbs of chanterelles! They are by far my favorite type of mushroom, known for their beautiful golden color, and nutty aroma; a favorite amongst chefs. I love to slice them up and simply sauté in butter. They go great as a side dish or paired with pasta, steak, potatoes, green beans, omelettes, risotto, etc. One of my favorite ways to use these mushrooms is in a ravioli filling. It is so flavorful and delicious. The prep work is definitely a time commitment, so put on your favorite podcast or audiobook! Once the ravioli is prepped, the rest of the dish comes together very quickly come supper time.

Tips and Tricks

1. First I make the fresh pasta dough.
2. As the dough rests, I make the filling.  A bit about the ingredients: You can use any type of mushroom you like for the filling or even a mix of mushrooms. If I don’t have chanterelles on hand, I like to use cremini and/or shiitake mushrooms. You will also need a high quality ricotta for the filling, such as Bellwether ricotta, or even better, make your own if you have the time (I don’t :)). The flavor is so much better. Just be sure to use it all within a few days, as it tends to go bad after 2-3 days of being opened. Then you need some freshly grated Parmigiano Reggiano (any type is fine). The flavor and texture is much better when it’s freshly grated as opposed to buying the pre-grated parmesan. You also need minced garlic and a bit of olive oil.
3. Once the filling is made, transfer it into a piping bag and into the fridge until ready to use. Now roll out your pasta dough into long sheets. I use the Atlas 150 Pasta Machine and roll out the dough to number 8 (you want it quite thin as you will be stacking two layers).
4. Pipe a dollop of filling about every 2 inches onto the pasta sheets as shown in the photo. Spray or brush the sheets with water and gently align/cover them. Press the air out around the filling and if you have one, use the blunt edge of a small round cookie cutter to shape the filling even more and help get the air out.

5. Now comes the most fun and satisfying part: cut your ravioli! I use a ravioli cutter.

6. Dust the ravioli with a generous amount of flour and line them up on a sheet tray in a single layer so they don’t stick. I like to use semolina flour for dusting because it’s a bit more grainy and thick and helps the pasta dry out.

7. Now boil the pasta for about 3-4 minutes.

8. In the meantime make your brown butter sage sauce. This sauce is so easy to make and comes together super fast. Just make sure to turn off the heat once it’s done, if it continues to cook, the butter will start to burn.

9. Use a spider strainer to transfer the ravioli into the saucepan. Toss it all up and serve!

Homemade Mushroom Ravioli and Brown Butter Sage Sauce

Make ravioli from scratch with a flavorful mushroom filling and a simple, yet delicious brown butter sage sauce.

4.50 from 2 votes

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Prep Time 1 hour hr 30 minutes mins

Cook Time 15 minutes mins

Course Dinner

Cuisine Italian

Servings 4 people

Equipment

• Food Processor or Vitamix
• Pasta Machine
• Pasta Cutter
• Piping bag (or plastic bag)
• Spider Strainer

Ingredients

  

• Fresh Pasta Sheets - Rolled out to number 8 on a pasta machine
• Semolina flour or regular flour for dusting

For the filling:

• Olive Oil
• 3 Garlic cloves, finely chopped
• 10 oz Mushrooms, sliced - I use chanterelles
• 7 oz High quality ricotta - I use Bellwether Farms
• 2 oz Parmigiano Reggiano, grated

For the Sauce:

• 1/2 Stick Unsalted Butter
• 1 Bunch Fresh Sage
• Salt and Pepper to taste

Instructions

 

For the Mushroom Ravioli:

• Heat oil in a large pan over medium high heat.
• Toss in the garlic and mushrooms, cook until slightly browned and all the water has evaporated from the mushrooms, about 6-8 minutes. 
• Place the sautéed garlic and mushrooms, ricotta, and parmigiana reggiano into a food processor or vitamix and blend until everything is incorporated and fully combined. Blend less for a slightly chunkier filling, blend more for a completely smooth filling. Taste and add salt as needed.
• Place the filling in a piping bag and pipe a dollop (about 2-3 tsp) every 1-2 inches on your fresh pasta sheets*
• Brush or spray your piped pasta sheet with water and cover with another pasta sheet.
• Now cut the ravioli with a pasta cutter and dust in a generous amount of flour so they don’t stick together (I use semolina flour). 
• Dust a sheet pan with a generous amount of flour and set aside the ravioli in a single layer on the sheet pan. 
• Once ready to eat, boil the ravioli for 3-4 minutes. 
• Strain them with a spider strainer onto paper towels.

For the sauce:

• For the sauce, melt the butter over medium heat.
• Keep an eye on the butter, just as black specs start appearing, add the sage and fry until crispy. Season with salt and pepper. 
• Toss in the ravioli and serve.

Notes

*For ravioli, I roll out the fresh pasta dough to number 8 on a pasta machine. Check out my recipe for Fresh Pasta Dough

**This ravioli would also pair very well with my Mushroom Reduction Sauce

Keyword butter sage sauce, fresh pasta, from scratch, mushrooms, ravioli