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.
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