wild mushroom ravioli

It&#x27;s savory mushroom, comforting pasta and nutty brown butter and walnuts. Even sage brings fall to the table since it&#x27;s often used in Thanksgiving turkey stuffings. Hello comfort food!

Wild Mushroom Ravioli with Sage Brown Butter 

all purpose flour (290 grams)

eggs

egg yolks*

olive oil

salt

bacon, omit for vegetarian (125 grams)

wild mushroom, e.g., chanterelle

butter (if needed)

shallot onion, finely chopped

thyme,

heavy cream (100 milliliters)

salt and pepper, to taste. More salt if no bacon.

butter (100 grams)

fresh sage, leave

fresh thyme, for garnish (optional)

Mix all the ingredients and process in a...

Mix all the ingredients and process in a food processor for 45 seconds, until it's barely tacky to the touch. Use the chopping knife blade of your food processor. Add more flour or olive oil/water if you need to.

On a dry surface - knead the dough...

On a dry surface - knead the dough until smooth (2 min), make a cylinder, cut into 6 pieces and wrap in foil and rest in the refrigerator for at least 4 hours. This makes the gluten relax and that in return makes it easier to roll out.

When you are rolling out the dough; cover...

When you are rolling out the dough; cover the dough you are not working with. Press the dough into a 7 cm (3 in) square with your fingers. Roll with a rolling pin, 15 cm (6 in) square. Dust just a tiny amount of flour on both sides of the dough, and roll it into 1mm thick (0.04 in). You should be able to see your fingers behind it if you hold it to the light. Start to cut the pasta into 8 cm (3+ in) circles. I used a 8 cm cookie cutter. Place all the discs in one layer at a parchment paper.

Cook the pieces of bacon until brown but...

Cook the pieces of bacon until brown but not crispy, set aside but reserve bacon fat.

After the mushroom has been brushed clean of...

After the mushroom has been brushed clean of any dirt and cut into small bite sized pieces, add them into a non-stick saucepan with the bacon fat. Add butter if you need more fat in the pan. Add in the finely chopped shallot onion and cook until translucent, about 5 minutes.

Now add in thyme, salt and pepper, sherry**...

Now add in thyme, salt and pepper, sherry** and heavy cream. Give it a boil and reduce to simmer until it thickens, about 10 minutes. We don't want a very liquidy mixture, as this is going into a ravioli.

Cut your butter into smaller sized pieces so...

Cut your butter into smaller sized pieces so the butter melts evenly. Add it in the pan (with a light bottom so you can see the browning action happening), and melt on medium high heat. The butter will begin to bubble, this is normal.

Add in sage. Leave htem whole if you...

Add in sage. Leave htem whole if you want more crisp. Stir occasionally to check the browning level. Once the butter smells really nutty and it has a lot of brown bits in it, you can take it off the heat. It is these brown bits that tastes nutty, so don't leave them out when you are pouring it over your wild mushroom ravioli.

Add one small tablespoon of the thickened ravioli...

Add one small tablespoon of the thickened ravioli filling in the center of each pasta disc. Fold the dough around the filling and press the edges tightly together. Do this with the rest of the filling and pasta discs.

Cook the raviolis in a large saucepan with...

Cook the raviolis in a large saucepan with salted water. Cook them for around 2-4 minutes. Once the raviolis float to the surface, they are done. Pour the ravioli into a colander and drain the pasta water.

While the raviolis are cooking, dry roast coarsley...

While the raviolis are cooking, dry roast coarsley chopped walnuts. Just pour them into a dry non stick pan and roast on medium high heat until you can smell the nutty deliciousness, a couple of minutes.

Place the wild mushroom ravioli on plates. Pour...

Place the wild mushroom ravioli on plates. Pour the sage brown butter over, drizzle with walnuts and garnish with fresh thyme!

Ravioli in creamy Parmesan sauce, topped with walnuts and crispy sage.

Ravioli in Creamy Parmesan Sauce

mushroom ravioli (or with your favorite filling)

unsalted butter

garlic

lemon juice

cream 20% fat (or half-and-half, at room temperature)

Parmesan

dry white wine (or chicken broth)

tsp black pepper

¼ tsp red pepper flakes

sage leaves

walnuts (roughly chopped)

chopping

Get all the prep done before you start cooking: mince the garlic and chop the walnuts.

boiling

Bring a large pot filled with salted water to a boil. 

toasting

Heat oil in a skillet over medium. Add walnuts, toast until fragrant, about 2 minutes. Add sage leaves, cook until crispy, about 1 minute. Transfer to a plate layered with paper towel.

cooking

Reduce the heat to low and add butter. When butter is melted, add garlic and cook until soft and fragrant, about 1 minute. Stir in lemon juice. Add white wine and simmer for 2 minutes. Season with salt and pepper. 

simmering

Pour in cream and bring to a boil, let simmer over low heat for 3 minutes. 

In the meantime, add ravioli to the pot with boiling water and cook, for about 3 minutes. Drain, reserving 1/4 cup cooking water.

tossing

Add Parmesan to the cream sauce, stir until combined. Simmer for 1 minute. Add ravioli and gently stir to coat ravioli with sauce. Add a splash of cooking water to thin out the sauce, if needed. Taste and adjust salt.

serving

Serve topped with walnuts, crispy sage, red pepper flakes and some extra black pepper. Enjoy!

Ik heb het reeds gemaakt en het was om duimen en vingers af te likken ;)
Heb binnenkort bezoek en zou dit willen klaarmaken als voorgerecht , voor 12 personen.
Denk je dat ik de saus vooraf kan maken zodat ik ze enkel nog moet opwarmen?

A very easy and delicious sauce for ravioli!!!   I loved it with some vegan walnut filled ravioli.  I will definitely make this one again, and I'm looking forward to trying some of your other recipes too.  Thanks!

This was easy to make and tasted wonderful. The walnuts and fried sage were great toppers and sent this to the next level. Thanks for the recipe Anna!

Made it twice already, absolutely fantastic, very tasty with the walnuts and sage.
Used 200ml cream otherwise it wasn’t thick enough, but maybe it needed more simmering!

Had to throw out this attempt. The lemon addition prior to adding the half and half was the problem. Shouldn’t the lemon be added to the end since it doesn’t fair well to heat and loses the fresh flavor.

This was excellent. I subscribe to the NYT cooking and have yet to find such a divine recipe. Thank you! I will be trying more of your recipes in the future

Great flavor! Loved the addition of walnuts.

Made this for dinner added mushrooms and fresh basil instead of walnuts and sage- was absolutely fantastic definitely will make again

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Wild Mushroom Ravioli with Sage Bro...

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Top 2 wild mushroom ravioli recipes from across the web

The most viewed wild mushroom ravioli recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Wild Mushroom Ravioli with Sage Bro...

Ravioli in Creamy Parmesan Sauce

The most viewed wild mushroom ravioli recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine