Best 6 Wild Mushroom Ravioli Wbrown Butter Sage Recipes

WILD MUSHROOM RAVIOLI IN SAGE AND BROWN BUTTER SAUCE

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!

SAGE & BROWNED BUTTER RAVIOLI

Steps:

• Cook ravioli according to package directions. In a large heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Immediately stir in sage and salt; remove from heat., Drain ravioli, reserving 2 tablespoons pasta water. Add ravioli, pasta water and lemon juice to butter mixture; gently toss to coat. Serve with cheese.

WILD MUSHROOM RAVIOLI WITH BUTTER AND PARMESAN SAUCE

Steps:

• Cook the ravioli in a large pot of boiling salted water until just cooked through, about 5 minutes. Drain and put on a platter.
• Meanwhile, cook the butter in a heavy medium frying pan over medium-high heat until pale golden, about 4 minutes. Add the basil leaves and cook until lightly fried, about 2 minutes. Add the pine nuts. Pour over the cooked ravioli. Grate 1/2 teaspoon of nutmeg directly over ravioli. Sprinkle Parmesan over dish and serve.

WILD MUSHROOM RAVIOLI

Steps:

• Place 1 heaping teaspoon of mushroom filling in the center of 1 wonton wrapper. Wet the edges of the wonton with a little warm water. Place another wonton wrapper on top and press to seal the edges. Using a fork, crimp around the edges, if desired.
• Bring a large pot of boiling salted water to a boil. Cook ravioli in boiling water until they rise to the surface and are al dente. Drain.
• Heat oil in a large saute pan over medium-high heat. Saute mushrooms until soft, then add garlic and continue to cook for 30 seconds. Pull the pan from the heat, add scotch, and return the pan to the burner. Cook until Scotch is evaporated. Add ravioli, chicken broth, butter, and smoked salmon and reduce slightly, until the sauce has body. Dish into 4 bowls and sprinkle with dill, green onions, and capers on top of each bowl of pasta.
• Melt the butter in a heavy large saute pan over medium heat. Add the shallots and garlic and saute for 2 minutes, being careful not to burn the garlic. Add the mushrooms and leave alone to caramelize, not disturbing the mushrooms while they cook. (The more the mushrooms are stirred, the more moisture will be released.) When the mushrooms are well browned, add in the thyme and parsley. Deglaze with vermouth and cook until the liquid has evaporated. Add chicken demi-glace and reduce until dry. Toss in the porcini powder, green onions, and panko, and pull pan from the heat. Transfer to a sheet pan and let cool, uncovered. When cool, fold in the cheeses and refrigerate, covered, in a tight container until ready to use.

BUTTERNUT SQUASH 3 WAYS: MUSHROOM RAVIOLI WITH BROWN BUTTER, SAGE AND BUTTERNUT SQUASH

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil.
• Trim the top and bottom of the squash. Cut in half lengthwise, scoop out the seeds with a large spoon and place the halves, cut-side down, on the prepared baking sheet. Rub all sides with the olive oil. Bake until fork-tender, about 50 minutes. Let cool.
• Use a small spoon to scoop 1/2- to 1-inch pieces of flesh (leaving skin behind) from the neck portion of one of the squash halves. You should have about 2 cups. Place in a bowl and set aside. Reserve the remaining squash for another use.
• Place the butter in a large skillet and melt over medium-low heat. Add the sage, hazelnuts, 1/2 teaspoon salt and a few grinds black pepper. Cook until the butter stops bubbling, and the butter solids begin to brown on the bottom of the pan, about 5 minutes. Keep an eye on it as it can go from nutty brown to burnt very quickly. Once the butter is a nice, nutty brown color, turn off the heat. Using a slotted spoon, remove the sage and place on a paper towel to drain. Add the squash to the pan and toss to coat, seasoning with salt if needed.
• Meanwhile, bring a large pot of salted water to a boil. Add the ravioli and cook according to the package instructions. Remove with a slotted spoon, add to the squash and browned butter and toss to coat.
• Divide between two shallow bowls, then top each with some of the crisped sage and a sprinkling of cheese.

WILD MUSHROOM RAVIOLI WITH SAGE BUTTER

Steps:

• Soak dried mushrooms in enough boiling water to cover for about 15 minute (until soft). Drain; squeeze and finely chop mushrooms.
• In a large skillet, cook fresh mushrooms in hot oil over medium-high heat about 5 min, or until liquid evaporates. Stir in porcini mushrooms, parsley and garlic; cook 1 more minute. Sprinkle with salt and pepper. In a medium bowl combine mushroom mixture, ricotta, and egg yolk.
• Spoon 1 T mushroom mixture onto wonton wrapper. Brush egg white around edges and top with another wrapper. Press edges together to seal.
• In two large saucepans, bring large amounts of water to boil. Add half the ravioli to each pan; cook for 3 to 5 minutes (until tender).
• Combined the melted butter and snipped sage.
• When ravioli is done, transfer to plates, drizzle with butter mixture, and sprinkle with Parmesan cheese. Garnish with sage sprigs.