WILD MUSHROOM RAVIOLI WITH SAGE BUTTER

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Wild Mushroom Ravioli With Sage Butter image

Make and share this Wild Mushroom Ravioli With Sage Butter recipe from Food.com.

Provided by figaro8895

Categories     European

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

1 ounce dried porcini mushrooms
8 ounces fresh mushrooms, finely chopped
2 tablespoons olive oil or 2 tablespoons cooking oil
2 tablespoons snipped fresh flat-leaf Italian parsley
2 garlic cloves, minced
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup ricotta cheese
1 egg yolk
12 ounces wonton wrappers
1 slightly beaten egg white
2 tablespoons butter, melted
2 teaspoons snipped fresh sage
1/4 cup shaved parmesan cheese
fresh sage sprig (optional)

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.

Nutrition Facts : Calories 521.4, Fat 22.9, SaturatedFat 10.2, Cholesterol 99.1, Sodium 829.9, Carbohydrate 59.5, Fiber 3.3, Sugar 2.9, Protein 20.3

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