Wild Mushroom Ravioli With Sage Butter Recipes

RICOTTA-TALEGGIO RAVIOLI WITH WILD MUSHROOM SAUCE

Steps:

• Make the dough. Mound the flour on a large cutting board and make a wide well in the middle. Add the eggs and olive oil and season with salt. Beat the eggs with a fork, then use the fork to break the wall of the well and incorporate the flour into the eggs. Gather the dough into a ball; don't worry if there are lumps.
• Knead the dough. Using the heels of your hands, push the dough away from you, then fold it back over itself and push again (put your whole body into it!). Continue kneading until the dough is smooth and supple, 10 to 15 minutes. Wrap the dough in plastic wrap and let rest at least 1 hour at room temperature.
• Mix the filling. Mix the ricotta, taleggio, eggs, parmigiano and parsley in a bowl and season with salt. Transfer the filling to a large pastry bag and refrigerate.
• Roll out the dough. Cut the dough into four pieces. Flatten one piece slightly, then run it through the widest setting on a pasta roller twice, dusting with flour in between if it feels sticky. Fold the length of dough into thirds and run it through the roller two to three more times. Continue running the dough through the roller, reducing the width setting between each run, until you reach the second-to-last setting and the dough is about 1/16 inch thick. Repeat with the remaining pieces of dough. Layer half of the dough sheets between parchment paper, wrap in plastic wrap and freeze for up to 1 month (you'll only need half of the dough for the ravioli recipe).
• Assemble the ravioli. Place the lengths of dough on a floured surface. Lightly brush the lower half of each strip (the part closest to you) with water. Snip the corner off the pastry bag; pipe 1-inch balls of filling, 2 inches apart, onto the lower half of each strip. Fold the dough over the filling to meet the bottom edge. Press around each ball of filling with your index fingers, making sure there are no air bubbles. Cut out the ravioli using a 2-to-3-inch round fluted cutter. Transfer to a baking sheet dusted with semolina.
• Make the sauce. Drizzle olive oil into a large deep pan. Add the pancetta and garlic and place over medium-high heat. When the garlic is light brown and fragrant, discard it. When the pancetta is crisp, add the mushrooms, season with salt and saute until the mushrooms are soft and wilted, about 5 minutes. Pour in the chicken stock, season with salt and cook until the sauce is reduced by half. Add the butter and cook, shaking the pan, until the sauce thickens and looks velvety. Season with salt, if necessary.
• Cook the ravioli. Bring a large pot of well-salted water to a boil; add the ravioli and cook 3 to 4 minutes. Transfer with a skimmer or slotted spoon to the pan with the sauce. Bring the sauce to a boil, shaking the pan. Sprinkle in the cheese and swirl to combine. Garnish with chives and more cheese.

WILD MUSHROOM RAVIOLI WITH BUTTER AND PARMESAN SAUCE

Steps:

• Cook the ravioli in a large pot of boiling salted water until just cooked through, about 5 minutes. Drain and put on a platter.
• Meanwhile, cook the butter in a heavy medium frying pan over medium-high heat until pale golden, about 4 minutes. Add the basil leaves and cook until lightly fried, about 2 minutes. Add the pine nuts. Pour over the cooked ravioli. Grate 1/2 teaspoon of nutmeg directly over ravioli. Sprinkle Parmesan over dish and serve.

WILD MUSHROOM RAVIOLI IN SAGE AND BROWN BUTTER SAUCE

Steps:

• Heat oil in a skillet over medium heat.
• Add the shallot and saute for 2 minutes. Add the mushrooms and cook for 7-10 minutes or until soft. Add the wine and thyme, and cook for 2 more minutes. Season with salt and pepper if you like. Cool.
• Cut 1 won ton wrapper in half to form two rectangles. Brush the edges of the won ton half with water, and place 1 teaspoons of the mushroom mixture on one side. Fold the wrapper in half to make a square ravioli.
• Press the edges to seal. Place on an unlined baking sheet. Repeat with the other won tons until you use up all the filling.
• Melt your butter in a large skillet over low heat. Add the sage leaves and cook for 8-10 minutes, or until the fatty solids in the butter sink to the bottom of the pan and turn nutty brown.
• Meanwhile, cook the ravioli in a large pot of boiling salted water for 2 minutes or until they float to the top. I found leaving them for 2 minutes was a bit long. As long as the won ton came to the top it was done.
• Transfer the cooked ravioli to the skillet with the brown butter with a slotted spoon. Toss with the butter. Season with salt and pepper if you wish and sprinkle with the cheese.
• Serve warm.
• Bon Appetit!

WILD MUSHROOM RAVIOLI WITH SAGE BUTTER

Steps:

• Soak dried mushrooms in enough boiling water to cover for about 15 minute (until soft). Drain; squeeze and finely chop mushrooms.
• In a large skillet, cook fresh mushrooms in hot oil over medium-high heat about 5 min, or until liquid evaporates. Stir in porcini mushrooms, parsley and garlic; cook 1 more minute. Sprinkle with salt and pepper. In a medium bowl combine mushroom mixture, ricotta, and egg yolk.
• Spoon 1 T mushroom mixture onto wonton wrapper. Brush egg white around edges and top with another wrapper. Press edges together to seal.
• In two large saucepans, bring large amounts of water to boil. Add half the ravioli to each pan; cook for 3 to 5 minutes (until tender).
• Combined the melted butter and snipped sage.
• When ravioli is done, transfer to plates, drizzle with butter mixture, and sprinkle with Parmesan cheese. Garnish with sage sprigs.

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.