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Beautiful, flavorful mushroom ravioli. Worth all the work.
Mushroom Ravioli with Browned Sage ButterCourse: Main dishes, RecipesCuisine: ItalianDifficulty: Intermediate
You can’t find to many pasta dishes in my kitchen simply because I’m not a fan of it, but this.. this is something different level. So exquisite taste, so complex tastes dancing in your mouth and I would say even addicting LOL
I use this pasta maker from Amazon
Browned sage butter is very very delicious!!! Sage when it’s raw it’s kind of disgusting, but as soon as it hits hot fat (oil, butter) it changes completely. It becomes more mild, crispy and umami flavor. Love it!
3.5 oz. or 100 g of fresh shitake mushrooms
3.5 oz. or 100 g of king trumpet mushrooms
1 head of bunashimieji mushrooms
8 oz. or ~200 g of oyster mushrooms
1 medium onion
2 cloves of garlic
1/2 cup of chopped parsley
4.5 oz or ~130 g of mascarpone cheese
1/2 cup of plain bread crumbs
Salt, pepper to taste
3 tsp. of fresh thyme leaves
A pinch of red chili flakes
3.5 oz. or 100 g of butter for frying
- For ravioli dough
400 g of “00” flour
1-2 tbsp. of water
- Sage butter (4 portions)
10 oz. or 285 g of unsalted butter
2 handfuls of fresh sage leaves
4 tbsp. of popped black wild rice
Let’s make it
- Start from the filling so it would have time to cool down. You can make it even day ahead. You can substitute mushrooms to any other kind. Preferably the ones which has some taste. Wild mushrooms would be the best, but unfortunately I couldn’t find anywhere.
- Chop finely all the mushrooms, onion and garlic.
- Melt butter in a pan, sauté onions and garlic until golden brown.
- Add mushrooms, all the spices and brown until water evaporated and mushrooms got a nice color.
- Add mascarpone cheese and let it cool completely, then add eggs.
- Put flour in a food processor with a blade attachment, pulse for a few times, then add lightly beaten eggs.
- Pulse for a few times until ball forms. If ball doesn’t form, add 1 tbsp. of water and pulse again. Might need one more tbsp. of water, but might 1 be enough. Depending on the air humidity and egg size.
- Take the dough out of the food processor on to a lightly floured surface and kneed for 1-2 minutes.
- Cover in a plastic wrap and leave it for 30 min to rest. Might be made a day in advance and kept in the refrigerator.
- Use a rolling pin or pasta maker according to instructions to roll the dough thinly. I used a pasta maker and #2 worked best for me. I didn’t want it to be to thin, because I wanted lots of filling.
- Form ravioli.
- Bring a big pot of water to a boil, add salt and ravioli.
- After ravioli starts to float, cook for 2-3 minutes on a low heat.
- Melt butter, add clean and dry sage leaves, stir well and then leave it alone. Cook not touching until butter gets foamy and as soon as butter foam subsides it’s done! Take of the heat, add some salt and ta-dam! It’s ready to serve.
- I served with browned sage butter, parmesan, truffle pecorino and popped wild rice.
- You can prepare ravioli in advance and freeze it. When you want to cook it, just pop it in a boiling water for extra 2 minutes.