Decadent Wild Mushroom Ravioli with Brown Butter Sage Sauce

If you’re looking for a dish that exudes sophistication yet feels entirely approachable, this wild mushroom ravioli recipe is just what you need. Picture this: earthy, rich flavors of wild mushrooms enveloped in delicate, handmade pasta, complemented by a nutty brown butter sage sauce. It’s the kind of meal that transforms an ordinary evening into something truly special, whether you’re celebrating an occasion or enjoying a cozy night in.

Imagine the aroma wafting through your kitchen as you sauté the mushrooms, filling your space with a warm and inviting scent. This dish isn’t just about the flavors; it’s about the experience of preparing something exquisite from scratch. With simple techniques and a bit of love, you can impress your family and friends with this delightful pasta dish.

A Gourmet Wild Mushroom Ravioli Experience

This wild mushroom ravioli is a culinary delight. The filling is a harmonious blend of sautéed wild mushrooms and aromatic herbs, creating a savory burst of flavor with each bite. The addition of brown butter sage sauce elevates it further, offering a rich, nutty finish that perfectly complements the earthy ravioli.

Ingredients

• For the Pasta Dough:
• 2 cups all-purpose flour
• 3 large eggs
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• For the Wild Mushroom Filling:
• 2 cups mixed wild mushrooms, finely chopped
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• For the Brown Butter Sage Sauce:
• 1/2 cup unsalted butter
• 8 fresh sage leaves
• Salt to taste

Instructions

1. Make the Pasta Dough: In a large bowl, combine flour and salt. Make a well in the center and crack in the eggs and olive oil. Use a fork to whisk the eggs, then gradually incorporate the flour until a dough forms. Knead until smooth and elastic, about 5-7 minutes. Wrap in plastic and let rest for 30 minutes.
2. Prepare the Filling: In a skillet, heat olive oil over medium heat. Add onions and garlic; sauté until softened. Add the wild mushrooms and cook until browned and moisture has evaporated. Season with salt and pepper. Allow to cool slightly, then mix in Parmesan cheese.
3. Roll Out the Dough: Divide the rested dough into quarters. Roll out each piece into thin sheets using a pasta machine or a rolling pin. Dust with flour to prevent sticking.
4. Fill the Ravioli: Place a teaspoon of the mushroom filling on one sheet of pasta, spacing them about 2 inches apart. Brush edges with water, then fold the pasta over and press to seal, ensuring no air pockets remain. Cut into shapes with a ravioli cutter.
5. Cook the Ravioli: Bring a large pot of salted water to a boil. Cook ravioli for about 4-5 minutes or until they float to the surface. Drain gently.
6. Make the Brown Butter Sage Sauce: In a skillet, melt the butter over medium heat until it starts to foam and turn golden brown. Add sage leaves and cook until crispy. Toss the cooked ravioli in the sauce, seasoning with salt to taste.

Cook and Prep Times

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes

Nutrition Information

• Servings: 4 portions
• Calories: 450kcal
• Fat: 25g
• Protein: 12g
• Carbohydrates: 45g