MUSHROOM RAVIOLI IN BUTTER AND SAGE SAUCE

Mushroom Ravioli in Butter and Sage Sauce image

Number Of Ingredients 10

Ingredients

3 tablespoons unsalted butter
1 tablespoon olive oil
1 pound fresh mushrooms, sliced thin
1 teaspoon fresh marjoram or thyme or a pinch of dried
salt and freshly ground black pepper
1/2 cup whole or part-skim ricotta cheese
1 cup freshly grated Parmigiano-Reggiano
1 egg yolk
1 pound , rolled out and cut into 4-inch strips
1/2 cup Butter and Sage Sauce

Steps:

1 In a large skillet, melt the butter with the oil over medium heat. Add the mushrooms, marjoram, and salt and pepper to taste. Cook, stirring occasionally, until the mushrooms are tender and the juices have evaporated. Let cool. 2 Scrape the mushrooms into a food processor and chop finely. Add the ricotta and 1/2 cup of the Parmigiano and taste for seasoning. Stir in the egg yolk. 3 Prepare the pasta (see below). 4 Meanwhile, make the sauce. Pour half the sauce into a warm serving bowl. Add the cooked ravioli. Spoon on the remaining sauce, and sprinkle with the remaining 1/2 cup of Parmigiano-Reggiano. Serve immediately. PREPARE THE PASTA1. Dust 2 or 3 large baking sheets with flour. Set out a small bowl filled with cool water. 2 Lay a strip of the dough on a lightly floured surface. Fold it lengthwise in half to mark the center, then unfold it. Beginning about 1 inch from one of the short ends, place teaspoonfuls of the filling about 1 inch apart in a straight row down one side of the fold. Lightly brush around the filling with the cool water. Fold the dough over the side with filling. Press out any air bubbles and seal the edges. Use a fluted pastry wheel or a sharp knife to cut between the dough-covered mounds of filling. Separate the ravioli and press the edges firmly with the back of a fork to seal. Place the ravioli in a single layer on a baking sheet. 3 Repeat with the remaining dough and filling. Cover with a towel and refrigerate until ready to cook, or up to 3 hours, turning the pieces several times so that they do not stick to the pan. (To store them longer, freeze the ravioli on the baking sheets until firm. Place them in a heavy-duty plastic bag and seal tightly. Store in the freezer up to one month. Do not thaw before cooking.) 4 Just before serving, bring about 4 quarts of water to a boil in a large pot. 5 Lower the heat under the pasta pot so that the water boils gently. Add the ravioli and cook until tender, 2 to 5 minutes depending on the thickness of the ravioli and whether or not they were frozen. Scoop the ravioli out of the pot with a slotted spoon. Drain well.From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves