WILD MUSHROOM RAVIOLI IN SAGE AND BROWN BUTTER SAUCE
This recipe came from the January 2010 Vegetarian Times Magazine. I made this vegan, but I am posting the original recipe that isn't vegan. It was absolutely delicious and my DH asked for more. I wish I'd doubled the recipe, I will next time!! I bought the small won tons and they eliminated the need do any cutting thus saving me that step. Also when assembling the squares wet the non-floured side of the won ton. It sticks together better. I also sprayed the baking sheet with a little olive oil before placing the won tons on it to ensure it doesn't stick.
Provided by Chef Joey Z.
Categories < 60 Mins
Time 50m
Yield 20 Raviolis, 5 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a skillet over medium heat.
- Add the shallot and saute for 2 minutes. Add the mushrooms and cook for 7-10 minutes or until soft. Add the wine and thyme, and cook for 2 more minutes. Season with salt and pepper if you like. Cool.
- Cut 1 won ton wrapper in half to form two rectangles. Brush the edges of the won ton half with water, and place 1 teaspoons of the mushroom mixture on one side. Fold the wrapper in half to make a square ravioli.
- Press the edges to seal. Place on an unlined baking sheet. Repeat with the other won tons until you use up all the filling.
- Melt your butter in a large skillet over low heat. Add the sage leaves and cook for 8-10 minutes, or until the fatty solids in the butter sink to the bottom of the pan and turn nutty brown.
- Meanwhile, cook the ravioli in a large pot of boiling salted water for 2 minutes or until they float to the top. I found leaving them for 2 minutes was a bit long. As long as the won ton came to the top it was done.
- Transfer the cooked ravioli to the skillet with the brown butter with a slotted spoon. Toss with the butter. Season with salt and pepper if you wish and sprinkle with the cheese.
- Serve warm.
- Bon Appetit!
Nutrition Facts : Calories 299.7, Fat 22.2, SaturatedFat 12.5, Cholesterol 53.5, Sodium 217.8, Carbohydrate 19.9, Fiber 0.8, Sugar 0.5, Protein 4.9
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Michael Adly
adlym@yahoo.comOverall, this is a fantastic recipe that I would highly recommend. It's delicious, easy to make, and perfect for a special occasion.
Michelle Ryan
michelle-r@gmail.comI would have liked the recipe to include more detailed instructions for making the pasta dough.
Pirlo FF
f-p@hotmail.frThis dish is a bit pricey to make, but it's definitely worth it for a special occasion.
QueenFAIRY yt
queenfairyyt@yahoo.comI love that this recipe uses fresh herbs. It really makes a difference in the flavor of the dish.
Hashir Bts
hashir@gmail.comI'm not a great cook, but I was able to make this dish with no problems. The instructions are clear and easy to follow.
Alex Chambers
alex_c@yahoo.comThis is my new favorite ravioli recipe! It's so easy to make and it always turns out perfectly. I've made it for my friends and family several times and they all love it.
Levy W (Short)
w.levy20@yahoo.comI'm not a big fan of mushrooms, but I decided to give this recipe a try anyway. I was pleasantly surprised by how much I enjoyed it! The mushrooms were cooked perfectly and they didn't overpower the other flavors in the dish.
Sultan Miya
m_sultan@yahoo.comI'm a vegetarian, so I substituted the chicken broth in the sauce with vegetable broth. It worked perfectly and the dish was still incredibly flavorful.
kingprezz mncube
m_kingprezz7@yahoo.comThe leftovers of this dish are just as good as the first time around. I love reheating the ravioli in the sauce and serving it with a side salad.
Hannah Austin
a.h18@gmail.comThis ravioli dish is perfect for a special occasion dinner. It's elegant and impressive, but it's also easy enough to make at home.
Tanisha
tanisha63@yahoo.comDon't skip the step of toasting the sage leaves. It really brings out their flavor and adds a nice crispy texture to the dish.
Own Ali
a.own1@hotmail.comThis dish is a bit time-consuming to make, but it's totally worth the effort. The homemade pasta dough and filling make all the difference.
Ethen Stover
es@hotmail.comI love that this recipe uses a variety of wild mushrooms. It adds so much depth and complexity to the dish. I used a mix of chanterelles, shiitakes, and oyster mushrooms, and they all worked beautifully together.
Tariq Khan
tariq-khan20@gmail.comThe sage and brown butter sauce is the real star of the show. It's so flavorful and aromatic, and it perfectly complements the delicate mushroom filling. I could eat this sauce on anything!
Kathryn
kathryn@gmail.comThis recipe is a winner! I've tried many ravioli dishes before, but this one takes the cake. The homemade pasta dough adds an extra layer of deliciousness that store-bought ravioli can't match.
AA4L Life
life.a10@hotmail.comWow! This wild mushroom ravioli recipe is a game-changer! The combination of earthy mushrooms, creamy filling, and crispy sage leaves in a rich brown butter sauce is simply divine. I'm blown away by the flavors and textures.