Mushroom Ravioli with Sage Brown Butter

A rich, eggy pasta dough envelops a simple mix of fresh mushrooms and dried porcini in this simple but flavorful ravioli. A touch of mascarpone alongside the ricotta and lemon zest makes every bite a creamy, delicate morsel. This recipe takes a bit of time but can be broken into parts. Make the dough and filling a day ahead, if you’d like, then assemble and cook the next day. The brown butter sauce coats the ravioli and makes it feel like you’re eating at your local Italian restaurant. For a real treat, drizzle a touch of truffle oil into the filling.

Frequently Asked Questions

What mushrooms are best for this mushroom ravioli?

Any type of mushroom will work well in this recipe but we prefer mushrooms with a stronger flavor, such as cremini, oyster, and shiitake mushrooms.

What type of sauce goes with mushroom ravioli?

Mushroom ravioli can go with many types of sauces but because of its delicate nature, we suggest something that won’t over welcome the mushroom flavor. This recipe serves the mushroom ravioli with a classic sage and brown butter sauce but you could also serve the mushroom ravioli with a White Wine Herb Sauce or a Tomato Cream Sauce.

What is 00 flour?

Many pizza and pasta dough recipes call for 00 flour, which is a finely ground Italian flour ideal for elasticity. In the U.S., flour is categorized by gluten content, with cake flour and pastry flour having the least and bread flour with the most. In Italy, flour is categorized by how finely the flour is ground, so while 00 flour might have the same texture as cake flour, it will behave more like all-purpose flour when it comes to the strength of the dough.

Notes from the Food & Wine Test Kitchen

Dried mushrooms can often have a bit of grit, so we recommend removing the mushrooms from the soaking water and leaving the grit behind versus draining the mushrooms along with the grit. Use a fine mesh strainer to make sure you remove the grit from the soaking water.

Make ahead

Both the pasta dough and filling can be made up to a day ahead. The filling is too wet to refrigerate the filled ravioli overnight but you can freeze the filled ravioli by placing them on a parchment paper lined baking sheet and freezing them uncovered, until partially frozen, about 30 minutes. Transfer the ravioli to a ziplock bag and freeze for up to two months.

Source link