Mushrooms Go PINK Recipe: Browned Butter Mushroom Ravioli with Sage by Charmian of The Messy Baker
I nearly failed mushroom growing 101, despite using a kit designed for kids. After an impressively strong start, I neglected the project and returned to find, dried, leathery mushrooms where large, soft, ruffled ones once grew. Out of desperation, I re-hydrated them. They sprung back to life. I was so excited by the resurrected crop, I created an open-air version of mushroom ravioli to celebrate. Not only does this unsealed approach make the ravioli easy to prepare, you get a higher mushroom-to-pasta ratio than with the traditional form, which is yet another reason for celebration.
Browned Butter Mushroom Ravioli with Sage
by Charmian of The Messy Baker
Prep Time: 15 minutes | Cook Time: 15 Minutes
1/4 cup butter
4 large sage leaves, whole (8 small is fine, too)
1 clove garlic, minced
4 cups sliced mushrooms (about 1/4-inch thick)
1 pinch fine sea salt
freshly ground black pepper
2 sprigs thyme, leaves removed (lemon thyme is lovely if you grow it)
2 tablespoons heavy cream (35%)
8 sheets pasta sheets, fresh is best but dried will do (about 4 inches square)
1/4 cup grated Parmesan
Put a large pot of lightly salted water on to boil for the pasta.
In a shallow skillet, melt the butter over medium high heat. Add the sage leaves. Cook, swirling the pan occasionally, until the butter turns brown and smells like toasted almonds. The sage should become crisp but not burned. Remove skillet from the heat. Place the sage leaves on a couple layers of paper towel to drain. Reserve 1 tablespoon of the browned butter for later.
Return skillet to medium heat. Saute the garlic in the browned sage butter until it becomes soft. Add the mushrooms and increase the heat to medium-high, adding a pinch of sea salt and a generous grinding of fresh black pepper. Cook the mushrooms until soft, about 3 to 5 minutes. Stir in the thyme and cream, and cook until the cream has thickened a bit, about 2 minutes. Keep warm on low while you tend to the pasta.
When the water reaches a full, rolling boil, cook the pasta to the al dente stage. Timing varies depending on whether you are using fresh or dried pasta. Drain the pasta being careful not to tear it. Torn sheets can be used as the bottom layer, so don’t tell anyone if a sheet or two rips a bit.
Set out four plates and place one sheet of pasta in the middle of each. Spoon 1/4 of the mushroom mixture on eat sheet of pasta and sprinkle with 1 tablespoon of Parmesan. Top with a second sheet of pasta. Drizzle with some of the browned butter. Garnish with a fried sage leaf. A dusting of more freshly ground pepper is nice, but not necessary. Serve immediately.
Charmian Christie is a food writer, recipe developer, blogger and soon-to-be cookbook author. Her first cookbook, The Messy Baker, is due on shelves in 2014. A strong supporter of Canadian food and food culture, Charmian loves creating delicious and accessible ways to enjoy fresh, local ingredients – especially mushrooms. Her passion for mushrooms is so strong, friends suspect she’s part hobbit..
Follow Charmian’s foodie journey at The Messy Baker.