Mushroom Ravioli in Browned Butter Sage Sauce

1 T butter
2 T minced shallots
1/2 pound mushrooms, small dice
2 T white wine
2 T sour cream
1/4 cup fresh grated parmesan
salt, pepper to taste
2 T butter
fresh sage leaves

Melt 1 T butter in skillet over medium heat. Add shallots and mushrooms and salt lightly. Cook until shallots are soft and mushrooms have given up their juice and have just started to brown.
Add wine and cook until absorbed.
Turn heat to low, add sour cream, stir until mushrooms are coated and mixture is bubbly.
Turn off heat, add cheese and stir until melted. Taste and adjust seasoning.
Form raviolis using about 1 tsp filling for each (homemade dough* or wonton wrappers). Place in single layer on cookie sheets sprinkled liberally with semolina flour until ready to cook.
Drop into large pot of boiling, salted water without overcrowding, cook in several batches if necessary. Cook about 4 minutes or until done, drain.
While raviolis are cooking, melt butter and sage in large skillet, cook until butter is browned and sage leaves are crispy. Add raviolis and stir until coated.
Makes about 16 raviolis

*Homemade Pasta
Source: adapted from Betty Crocker
Makes about 1/2 pound of pasta, enough for one recipe ravioli

1 cup flour
1/2 tsp salt (or to taste)
1 egg
2 T water

Beat egg and water together with fork.
In a food processor, pulse the flour and salt together. Add egg mixture, process just until dough comes together. Knead briefly by hand until dough is smooth.
Cover and let rest for 1/2 hour.
Roll out on to lightly floured board or put through pasta machine.


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