Mushroom Ravioli with Browned Butter, Sage, and Truffle Sauce

This Mushroom Ravioli recipe offers a delicious twist on traditional ravioli fillings, replacing the creamy butternut squash with flavorful, meaty mushrooms. The combination of white button and porcini mushrooms provides a rich mushroom flavor that perfectly complements the delicate pasta. To prevent the mushrooms from making the pasta soggy, the excess moisture is removed by gently cooking them until their liquid evaporates and they turn golden brown. The filling is further enriched with shallots, garlic, cream, Parmesan cheese, and fresh parsley, resulting in a heavenly taste experience. The sauce features browned butter and sage, elevated by the addition of white truffle oil, enhancing the earthy notes of the mushroom filling. The ravioli are simple to make and are a delightful treat for any occasion, sure to impress family and guests alike.

SERVES 6 TO 8

MAKES ABOUT 45 RAVIOLI

INGREDIENTS:

• 1½ pounds white mushrooms, trimmed and quartered
• 2 tablespoons extra-virgin olive oil
• 2 shallots, minced
• 5 garlic cloves, minced
• 1 ounce dried porcini mushrooms, rinsed and minced
• Salt and pepper
• ¼ cup heavy cream
• 2 ounces Parmesan cheese, grated (1 cup)
• 2 tablespoons minced fresh parsley
• 1 recipe Fresh Egg Pasta (for the ravioli)
• 8 tablespoons unsalted butter, cut into 4 pieces (for the sauce)
• 2 tablespoons minced fresh sage (for the sauce)
• Salt (for the sauce)
• 1 teaspoon white truffle oil (for the sauce)
• Shaved Parmesan (for serving)

INSTRUCTIONS:

1. Cooking the Mushroom Filling: Pulse the white mushrooms in a food processor until finely chopped. Heat olive oil in a nonstick skillet over medium heat and sauté shallots and garlic until fragrant. Stir in chopped white mushrooms, porcini mushrooms, and salt. Cook covered over medium-low heat until mushrooms are wet and wilted. Increase heat, cook until the liquid evaporates, and the mushrooms turn brown. Stir in cream, cook until sticky, then transfer to a bowl. Stir in Parmesan, parsley, and pepper. Refrigerate until cool.
2. Preparing the Ravioli: Roll out the pasta dough using a pasta machine. Cut the pasta sheet into long rectangles. Place teaspoons of filling over the bottom half of the dough, fold over, and seal edges. Cut into ravioli using a fluted pastry wheel. Transfer the ravioli to a floured baking sheet.
3. Making the Sauce: Cook butter, sage, and salt in a skillet until the butter turns golden brown and releases a nutty aroma. Remove from heat, stir in truffle oil.
4. Cooking the Ravioli: Boil water in a large pot, add salt, and cook the ravioli until tender. Transfer the cooked ravioli to a serving platter and top with the butter sauce. Serve with shaved Parmesan.

SERVING:

Serve the Mushroom Ravioli with Browned Butter, Sage, and Truffle Sauce immediately to enjoy the full flavors of the dish. The rich and earthy mushroom filling paired with the aromatic sauce will tantalize your taste buds, making this a memorable meal for any occasion. Enjoy the culinary delight you have created!

TIPS:

• Mushroom Selection: Choose fresh and firm white mushrooms for this recipe. Combining them with dried porcini mushrooms intensifies the mushroom flavor of the filling.
• Cooking the Mushrooms: Slowly cook the mushrooms to allow them to release their moisture, then increase the heat to evaporate the liquid and achieve a flavorful, browned texture.
• Preparing the Ravioli: Ensure the pasta is rolled out evenly and thin. When assembling the ravioli, make sure to seal the edges securely to prevent the filling from leaking during cooking.
• Make Ahead: The ravioli can be prepared ahead of time and refrigerated or frozen before boiling. If frozen, there’s no need to thaw them before cooking.