Mushroom ravioli with sage brown butter sauce
Silky egg dough ravioli filled with a mushroom and mascarpone mixture served with a nutty and fresh sage brown butter sauce, for a prefect autumn dinner.
Prep Time30 minutes mins
Cook Time30 minutes mins
Resting time45 minutes mins
Total Time1 hour hr 45 minutes mins
Course: Appetizer, dinner, Main Course
Cuisine: European, Italian
Keyword: Mushrooms, Pasta, Ravioli
Servings: 4 people
Author: Yesenia Consoli
Egg pasta dough
- 400 g 00 flour
- 4 eggs 200 g
Mushroom Filling
- 250 g mushrooms finely chopped (cremini, button, etc)
- 1 tbsp butter
- 30 ml balsamic vinegar 2 tbsp
- 1 tsp sage finely chopped
- 80 g mascarpone 1/3 cup
- 2 garlic cloves minced
- 1 tsp onion powder
- 60 ml white wine 1/4 cup
- 1/4 tsp salt
- 1/2 tsp pepper
Sage Butter Sauce
- 1/4 cup sage
- 100 g butter 1/2 cup
Egg Pasta Dough
Place the flour on your working surface and make a well in the middle. Add the eggs in the well. With a fork start mixing the eggs with the flour from the inside to the outside gently.
Once the dough starts to take shape, with clean hands knead the dough until the dough is smooth. This process shall take about 20 minutes.
Cover the dough with the cling film and let it rest at room temperature for at least 30 minutes.
Mushroom Filling
In a large skillet over medium heat, melt the butter. Add the mushrooms and cook for about 4 minutes until they soften and the liquid evaporates.
Add the garlic, sage, onion powder, salt and pepper and cook for about 10 minutes, while frequently stirring the mixture.
Add the white wine and the balsamic vinegar, and let cook until all the liquid evaporates and the mixture is nicely browned.
In a bowl combine the mushroom mixture and mascarpone cheese. Cover and chill until needed.
Assembling the ravioli
Dust some semolina/flour on a sheet pan or two, and leave it on the side. Divide the dough into four equal parts. Work with one part at a time and leave the rest covered with the cling film. If you have a pasta machine this will make your job easier, however, no worries a simple rolling pin will be enough.
Roll the dough into about 0.2 cm thin. Cut circles with an 8 cm cookie cutter or a glass.
Fill these circles with a teaspoon of the mushroom filling, and brush the edges with water. Close tightly around the filling and carefully, pressing out any extra air, create a seal around the filling.
Place the ravioli on the semolina/flour covered sheet pan and leave some space between one another, so that they don’t stick together. Keep repeating these steps until all of your dough and filling are finished.
Cook the ravioli in boiling seasoned water, and cook until the ravioli float to the top, after approximately 5 minutes.
Sage brown butter sauce
In a medium sauce pan on low-medium heat, melt the butter and let is cook for about 5 minutes while continuously stirring.
Add the sage leaves and let it cook until the butter start to brown slightly and you have a rich nutty aroma.
Add the ravioli to the sauce and mix well and let it cook for about 1 minute.
Serve the ravioli immediately. Enjoy!
Egg pasta dough: There are a number of factors which might have affect on the consistency of your dough. If your dough is getting dry and crumbly, add a splash of water until the dough gets more pliable. If your dough gets too wet, add a tablespoon of flour each time, until the dough gets smooth.