Truffle Ravioli With Mushrooms And Sage Recipes

TRUFFLE RAVIOLI WITH MUSHROOMS AND SAGE

Steps:

• Begin by mixing together the ravioli filling: In a small bowl, stir together the ricotta, truffle cheese, and egg.
• Set up your pasta machine, and add the flour.
• Turn it on and add the liquid.
• Lay the pasta sheets on parchment lined pans and cover with plastic wrap.
• Cut each pasta sheet into two and a half inch wide rectangles, and top half with a teaspoon of filling. Paint the edges with the beaten egg white and press another cheese free rectangle on top. Press all around the edges with first your finger, and then a fork. Place them back on the pans and cover with plastic.
• Bring a large pot of salted water to a small boil. Meanwhile make the sauce: In a large skillet melt the butter, and cook the mushrooms on medium heat until they're browned, for about ten minutes. Add the sage. Keep warm.
• Add the ravioli to the barely boiling water. Simmer for about seven minutes. Drain and add to the sauce. Drizzle with the oil, and toss with the cheese.

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.

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.