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. 

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.