Browned Butter Mushroom Ravioli with Sage
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.
Recipe courtesy of Charmian of The Messy Baker.
Prep Time: 15 mins. | Cook Time: 15 mins. | Serves: 4
- 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. Sautée 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.