MUSHROOMS RAVIOLI WITH SAGE BROWN BUTTER AND ROASTED WALNUTS

by Thebakingchronicles | 21 May 2020 17:22

Delicious, buttery pillows of mushrooms with nutty brown butter sauce topped with fragrant sage and crunchy roasted walnuts.

Jump to Recipe[1] Print Recipe[2]

Homemade ravioli are one of my favourite food. And soon will be yours as well! These fresh ravioli are indulgent and flavorful and with a bit of dedication and love to make it, they ll be just the perfect meal!But, i should warn you that you will never want to eat packaged ravioli again!

HOW TO MAKE FRESH RAVIOLI


  1. Place the flour and salt in a food processor. With the processor running, add the eggs and continue to process until the dough comes together in clumps. You may need to add 1-2 tsp of water, but it shouldn’t be sticky.
  2. Lightly flour the work surface, and knead the dough for about 5 minutes, until the dough is smooth. Wrap in cling film and allow to rest at room temperature for about an hour.
  3. Divide the dough into 3 pieces and press each one as flat as you can with your hand. Lightly flour the work surface and use a rolling pin to roll out each piece of dough as thinly as possible, keeping the remaining pieces covered in cling film. Repeat the rolling process with the remainder of the dough.
  4. To make the ravioli, cut the pasta into 5-7 cm circles or squares, place a spoonful of your desired filling in the centre. Brush the edges with a little of beaten egg, then cover with another piece of dough and seal the edges well.
  5. Place the ravioli on a tray that has been dusted with flour, and chill until ready to cook. These ravioli will only take 2-3 minutes to cook in a pan of boiling salted water.
Print Recipe[3]

Mushrooms ravioli with sage brown butter and roasted walnuts

Delicious, buttery pillows of mushrooms with nutty brown butter sauce topped with fragrant sage and crunchy roasted walnuts.
Course: Main Course
Cuisine: Italian
Keyword: mushrooms ravioli, pasta
Author: Thebakingchronicles

Ingredients

For The Fresh Pasta

  • 400 g all-purpose flour
  • 5 medium eggs

For The Filling

  • 1 garlic clove
  • 300 g ricotta
  • 300 g mushrooms
  • 100 g Parmesan cheese, grated
  • 1 tbsp parsley, chopped
  • 50 g vegetable broth
  • ½ glass white wine

For The Sauce

  • 70 g butter, melted and browned
  • fresh sage leaves
  • 15 g chopped walnuts
  • Parmesan cheese , grated
  • pepper (optional)

Instructions

For The Filling

  • In a medium pan on a medium heat, brown the crushed garlic with oil, pour the sliced ​​mushrooms and cook them for 10 minutes, before bathing them with the wine. Add salt and pepper, and cook adding gradually the broth. Remove the garlic and grind the mushrooms. Cream the ricotta, then season it with parsley, grated cheese and ground mushrooms.

For The Ravioli

  • Place the flour and salt in a food processor. With the processor running, add the eggs and continue to process until the dough comes together in clumps. You may need to add 1-2 tsp of water..Knead the dough for about 5 minutes on a lightly flour the work surface until the dough is smooth. Wrap in cling film and allow to rest at room temperature for around an hour. Divide the dough into 3 pieces and press each one as flat as you can with your hand. Lightly flour the work surface and use a rolling pin to roll out each piece of dough as thinly as possible, keeping the remaining pieces covered in cling film. Repeat the rolling process with the remainder of the dough.To make the ravioli, cut the pasta into 5-7 cm circles or squares, and place a spoonful of your desired filling (see Tips for suggestions) in the centre. Brush the edges with beaten egg, then cover with another piece of dough and seal the edges well.Place the ravioli on a tray that has been dusted with flour, and chill until ready to cook. These fresh ravioli will only take 2-3 minutes to cook in a pan of boiling salted water.

For The Sauce

  • In a small saucepan, on medium-low heat, browned the butter (if you do not want to brown the butter you can simply melt it) add the sage leaves, chopped walnuts and pepper (optional). Serve and sprinkle with Parmesan cheese.
[4]
Classic Pesto Sauce[5]
[6]
Spaghetti Aglio Olio & Peperoncino[7]
[8]
CREAMY ALFREDO GNOCCHI[9]

Like this:

Endnotes:
  1. Jump to Recipe: #wprm-recipe-container-5275
  2. Print Recipe: https://thebakingchronicles.com/wprm_print/recipe/5275
  3. Print Recipe: https://thebakingchronicles.com/wprm_print/recipe/5275
  4. : https://thebakingchronicles.com/2020/06/08/classic-pesto-sauce/
  5. Classic Pesto Sauce: https://thebakingchronicles.com/2020/06/08/classic-pesto-sauce/
  6. : https://thebakingchronicles.com/2020/06/08/spaghetti-aglio-olio-peperoncino/
  7. Spaghetti Aglio Olio & Peperoncino: https://thebakingchronicles.com/2020/06/08/spaghetti-aglio-olio-peperoncino/
  8. : https://thebakingchronicles.com/2020/06/04/creamy-alfredo-gnocchi/
  9. CREAMY ALFREDO GNOCCHI: https://thebakingchronicles.com/2020/06/04/creamy-alfredo-gnocchi/

Source URL: https://thebakingchronicles.com/2020/05/21/mushrooms-ravioli-with-sage-brown-butter-and-roasted-walnuts/