Mushroom Ravioli with Pine Nut Butter and Sage Sauce

About

Brenda Gantt

I am a self-taught cook. I started cooking around 18 years old. I stood in the kitchen and watched my mother, who was my biggest inspiration at the time, cook.

Woodsy mushrooms and creamy ricotta fill these little pasta pillows from Liguria, in northwestern Italy. I serve them with a butter sauce flavored with pine nuts and fresh sage. When cooking ravioli, be sure to regulate the water so that it boils gently and does not cause the pasta to burst.

Serves 8

 

INGREDIENTS

FOR RAVIOLI:

  • Ravioli
  • 3 tablespoons unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 1 pound mushrooms, such as cremini, chanterelles, or portobellos, cleaned, trimmed, and thinly sliced
  • 1 tablespoon chopped fresh marjoram or thyme or ½ teaspoon dried
  • Salt and freshly ground pepper
  • ½ cup whole- or part-skim-milk ricotta
  • 1 cup freshly grated Parmigiano-Reggiano
  • 1 large egg yolk
  • Flour for dusting
  • 1 recipe Fresh Egg Pasta, rolled out and trimmed into 4-inch-wide strips

 

FOR SAUCE:

  • 12 tablespoons (1½ sticks) unsalted butter
  • ¼ cup pine nuts or sliced almonds
  • 8 fresh sage leaves
  • Salt

 

 

INSTRUCTIONS

TO MAKE THE RAVIOLI:

  1. In a large skillet, melt the butter with the oil over medium heat.
  2. Add the mushrooms, marjoram, and salt and pepper to taste. Cook, stirring occasionally, until the mushrooms are tender and the juices they release have evaporated. Let cool.
  3. Scrape the mushrooms into a food processor and finely chop. Transfer to a large bowl.
  4. Stir in the ricotta and ½ cup of the grated cheese. Taste for seasoning.
  5. Stir in the egg yolk. Cover and refrigerate while you make the ravioli.
  6. Sprinkle a couple of baking sheets lightly with flour and set aside.
  7. Lay one strip of the dough on a lightly floured surface. Fold it lengthwise in half to mark the center, then unfold it.
  8. Beginning about 1 inch from one end, place a teaspoonful of the filling on the dough.
  9. Continue to place teaspoonfuls of the filling about 1 inch apart in a straight row down one side of the fold.
  10. Dip your finger lightly in cool water and run it around the filling to moisten the dough slightly.
  11. Fold the dough over the side with filling. Press out any air bubbles and seal the edges.
  12. Use a fluted pastry wheel or a sharp knife to cut between the dough-covered mounds of filling.
  13. Separate the ravioli and press the edges firmly with the back of a fork to seal.
  14. Place the ravioli in a single layer on one of the floured baking sheets.
  15. Repeat with the remaining dough and filling. Cover with a towel and refrigerate until ready to cook, or up to 3 hours, turning the pieces several times so that they do not stick to the pans. (The ravioli can be frozen on the baking sheets until firm, then placed in a heavy-duty plastic bag, sealed tightly, and frozen for up to 1 month; do not thaw before cooking.)

 

MAKE THE SAUCE:

  1. In a saucepan, melt the butter with the pine nuts, sage, and a pinch of salt.

 

JUST BEFORE SERVING:

  1. Bring a large pot of salted water to a boil.
  2. Lower the heat under the pot of boiling water so that the water boils gently.
  3. Add the ravioli and cook until tender, 2 to 5 minutes, depending on whether or not they were frozen.
  4. Scoop the ravioli out of the pot with a slotted spoon and drain well in a colander.
  5. Pour half of the sauce into a warm serving bowl.
  6. Add the ravioli.
  7. Spoon on the remaining sauce, sprinkle with the remaining ½ cup Parmigiano-Reggiano, and serve immediately.
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