Wednesday, March 23, 2011

Wild Mushroom Ravioli with Sage and Brown Butter Sauce

We have tried a few different sweet potato or pumpkin raviolis (including our favorite) that involve brown-butter sage sauce, and we always like them, so it should come as no surprise that a mushroom version went over just as well. Definitely good! The only change is that I reduced the butter from a stick to 3 tablespoons. And we didn't even use all of it! Seriously, a little goes a long way!


Wild Mushroom Ravioli In Sage and Brown Butter Sauce
Vegetarian Times

“I have been cooking ever since I could see over the stove, but needed to get stuck behind a desk to inspire me to cook professionally,” says Emily Peterson. As a birthday present to herself, she enrolled at the Institute of Culinary Education in New York, and has never looked back. Emily now teaches cooking classes at the Astor Center in New York, provides cooking demonstrations at local farmers’ markets, and cooks at The Green Table restaurant. To create this winning entrée, she used won ton wrappers to make ravioli—a time-saving trick that let her focus on the filling ingredients instead of fussing with dough and pasta makers.

1 tablespoon olive oil
1 small shallot -- minced (2 Tbs.)
4 ounces pkg. “gourmet blend” mushrooms -- (shiitakes, oyster mushrooms, and baby bellas) diced
2 tablespoons white wine
1 teaspoon fresh thyme leaves
20 squares won ton wrappers
1/4 pound unsalted butter -- (1 stick)
4 fresh sage leaves -- plus more for garnish
2 tablespoons grated Parmesan cheese

1. Heat oil in skillet over medium heat. Add shallot, and sauté 2 minutes. Add mushrooms, and cook 7 to 10 minutes, or until softened. Add wine and thyme, and cook 2 minutes. Season with salt and pepper, if desired. Cool.

2. Cut 1 won ton wrapper in half, to form 2 rectangles. Brush edges of won ton half with water, and place 1 tsp. mushroom mixture on one side. Fold won ton wrapper in half to make square ravioli, pressing on edges to seal. Place on baking sheet. Repeat with remaining won ton wrappers and filling.

3. Melt butter in large skillet over low heat. Add sage leaves, and cook 8 to 10 minutes, or until fatty solids in butter sink to bottom of saucepan and turn nutty brown.

4. Meanwhile, cook ravioli in large pot of boiling salted water 2 minutes, or until they float to top. Transfer to skillet with slotted spoon, and toss to coat with brown butter sauce. Season with salt and pepper, if desired, and sprinkle with cheese.

Servings: 5

1 comment:

Keith Bolek said...

That looks delicious. I love the combination of mushrooms, sage and butter.