Sage Mushroom And Leek Ravioli Recipes

MUSHROOM AND LEEK RAVIOLI

Steps:

• Melt the butter in a hot pan and sauté the leek, mushrooms and garlic with a pinch of salt and pepper until the leek and mushrooms start to break down.
• Deglaze the pan with the wine. That is, add the wine to the pan and stir to lift all the grease and sediment from the bottom of the pan. Continue cooking until the mixture is almost dry again.
• Add the cream. Stir to combine then allow the mixture to cook on a gentle heat until the cream is reduced by a third [about five minutes].
• Put the mix into bowl and allow it to cool to room temperature. (If you put hot mix into the wanton wrappers, they will start to cook and go "gluggy".).
• Beat the egg to make an egg wash. Dust a bench or board with polenta and lay out 16 wanton wrappers.
• Brush the wanton wrappers all over with egg wash. Put a teaspoon of mix in the middle of each wrapper. Use another wanton wrapper to make a lid for the ravioli and press down around the filling so that as little air as possible is left in the parcel. Use a small glass or something similar, with a circumference slightly greater than the lump of mixture, as a sealer. Place the sealer on the top skin around the lump and press down hard on the skins to seal them together. Place a pastry cutter with a slightly greater circumference than the sealer over the parcel and push down hard. Remove the excess wanton skin. If you don't have any other tools suitable for the job, seal the parcels by pressing with the flat part of the tines of a fork, and cut off the excess with a knife.
• Add a pinch of salt to a large pot of rapidly boiling water. (Use at least 3 litres of water.) Cook four to eight ravioli at a time, depending on the size of your pot, but don't overload the pot or they will stick together. Give them a gentle poke with a wooden spoon if necessary to separate them. Be careful they do not fall to pieces. They are cooked when they float.
• Heat half of the remaining filling in a pan. Add eight of the ravioli and gently coat with the filling, which has now become a sauce. Repeat for the second dish.
• Garnish with a little parsley.

BUTTERNUT SQUASH 3 WAYS: MUSHROOM RAVIOLI WITH BROWN BUTTER, SAGE AND BUTTERNUT SQUASH

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil.
• Trim the top and bottom of the squash. Cut in half lengthwise, scoop out the seeds with a large spoon and place the halves, cut-side down, on the prepared baking sheet. Rub all sides with the olive oil. Bake until fork-tender, about 50 minutes. Let cool.
• Use a small spoon to scoop 1/2- to 1-inch pieces of flesh (leaving skin behind) from the neck portion of one of the squash halves. You should have about 2 cups. Place in a bowl and set aside. Reserve the remaining squash for another use.
• Place the butter in a large skillet and melt over medium-low heat. Add the sage, hazelnuts, 1/2 teaspoon salt and a few grinds black pepper. Cook until the butter stops bubbling, and the butter solids begin to brown on the bottom of the pan, about 5 minutes. Keep an eye on it as it can go from nutty brown to burnt very quickly. Once the butter is a nice, nutty brown color, turn off the heat. Using a slotted spoon, remove the sage and place on a paper towel to drain. Add the squash to the pan and toss to coat, seasoning with salt if needed.
• Meanwhile, bring a large pot of salted water to a boil. Add the ravioli and cook according to the package instructions. Remove with a slotted spoon, add to the squash and browned butter and toss to coat.
• Divide between two shallow bowls, then top each with some of the crisped sage and a sprinkling of cheese.

RAVIOLI WITH MUSHROOMS AND SAGE IN BROWNED BUTTER

Steps:

• Cook ravioli according to package directions, leaving them al dente.
• Melt butter over medium heat. If using dried sage, add it now. Add mushrooms and saute until mushrooms are cooked down and butter is brown, but not burned. If the mushrooms have soaked up all the butter, add in another 1-2 tablespoons of butter and cook until browned.
• Drain ravioli and reserve a bit of the starchy cooking water.
• Toss in cooked ravioli and fresh sage. Add 1 T- 1/4 c cooking water. Turn pasta, mushrooms and sauce onto serving plates and top each with a couple of grinds of black pepper and a pinch of sel gris.

SAGE & BROWNED BUTTER RAVIOLI

Steps:

• Cook ravioli according to package directions. In a large heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Immediately stir in sage and salt; remove from heat., Drain ravioli, reserving 2 tablespoons pasta water. Add ravioli, pasta water and lemon juice to butter mixture; gently toss to coat. Serve with cheese.