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.
Ingredients
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
Instructions
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!
Notes
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.