Savory Wild Mushroom Ravioli with Sage Brown Butter Glaze
Indulge in the rich flavors of handmade wild mushroom ravioli infused with aromatic herbs and bathed in a decadent brown butter and sage sauce. This delectable dish, initially inspired by the January 2010 edition of Vegetarian Times Magazine, has been adapted for a delightful culinary experience. The combination of gourmet mushrooms, shallots, and fresh thyme creates a savory filling that is enveloped in perfectly cooked wonton wrappers. The sage brown butter sauce adds a nutty richness that elevates the dish, making it an irresistible option for dinner parties or a special night in. Serve warm and garnish with additional sage for a beautiful touch and a burst of flavor. It's a comforting dish your loved ones will crave, perfect for any occasion!
N/A
Servings
104
Calories
9
Ingredients
Ingredients
olive oil
1 tablespoon (none)
shallot
1 small (minced)
gourmet mushrooms
4 ounces (diced)
white wine
2 tablespoons (none)
fresh thyme leaves
1 teaspoon (fresh)
wonton wrappers
20 (large square ones)
unsalted butter
1/4 lb (none)
fresh sage leaves
4 (plus more for garnish)
grated Parmesan cheese
2 tablespoons (none)
Instructions
1
Heat the olive oil in a skillet over medium heat until shimmering.
2
Add the minced shallot and sauté for about 2 minutes until softened.
3
Stir in the diced mushrooms and cook for 7-10 minutes, until they are tender and any released moisture has evaporated.
4
Pour in the white wine and add the fresh thyme, cooking for another 2 minutes. Season with salt and pepper to taste. Remove from heat and allow the mixture to cool slightly.
5
To assemble the ravioli, cut one wonton wrapper in half to form two rectangles. Wet the edges of the wrapper with a small amount of water.
6
Place 1 teaspoon of the cooled mushroom mixture onto one half of the wrapper. Fold it over to create a square shape, pressing the edges tightly to seal. Ensure there are no air pockets for better sealing.
7
Place the filled ravioli on a lightly oiled baking sheet. Repeat this process with the remaining wontons and filling.
8
In a separate large skillet, melt the unsalted butter over low heat. Add the fresh sage leaves and gently cook for 8-10 minutes, allowing the milk solids to turn a nutty brown color, stirring occasionally to prevent burning.
9
While the butter is browning, boil a large pot of salted water. Carefully add the ravioli and cook for about 2 minutes, or until they float to the top, indicating they are done. Avoid overcooking to maintain their delicate texture.
10
Using a slotted spoon, transfer the cooked ravioli directly into the skillet with the brown butter sauce. Gently toss to coat the ravioli evenly in the sauce. Adjust seasoning with salt and pepper if desired.
11
Once coated, sprinkle the grated Parmesan cheese over the ravioli and toss again lightly to incorporate.
12
Serve the ravioli warm, garnished with additional sage leaves and a sprinkle of Parmesan cheese for added flavor and presentation. Enjoy!
Nutrition Information
6.4g
Fat
9g
Carbs
2.4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Wild Mushroom Ravioli with Sage Brown Butter Glaze?
It is a dish of handmade ravioli using wonton wrappers filled with gourmet mushrooms and herbs, served in a nutty brown butter and sage sauce.
What kind of mushrooms are used in this recipe?
The recipe calls for 4 ounces of gourmet mushrooms, which should be diced before cooking.
How do I prepare the shallot for the filling?
One small shallot should be minced and sautéed in olive oil for about 2 minutes until softened.
How long should the mushrooms be cooked?
The diced mushrooms should be sautéed for 7-10 minutes until they are tender and their moisture has evaporated.
Is there any alcohol in this recipe?
Yes, the recipe uses 2 tablespoons of white wine, which is cooked with the mushrooms and thyme for 2 minutes.
What herbs are used in the mushroom filling?
Fresh thyme leaves are used to season the mushroom and shallot mixture.
What can I use instead of traditional pasta dough for the ravioli?
This recipe uses 20 large square wonton wrappers as a convenient alternative to handmade pasta dough.
How do I shape the ravioli?
Cut one wonton wrapper in half to form two rectangles, place filling on one half, and fold it over to create a square.
How much filling goes into each ravioli?
Place approximately 1 teaspoon of the cooled mushroom mixture onto each wrapper.
How do I ensure the ravioli are sealed properly?
Wet the edges of the wrapper with water and press them tightly together, ensuring there are no air pockets inside.
How should I store the ravioli before cooking them?
Place the filled ravioli on a lightly oiled baking sheet while you finish assembling the rest.
What type of butter is best for the sage sauce?
The recipe recommends using 1/4 lb of unsalted butter.
How do I make the brown butter sauce?
Melt butter over low heat with fresh sage leaves for 8-10 minutes until the milk solids turn a nutty brown color.
How do I boil the ravioli?
Carefully add the ravioli to a large pot of salted boiling water and cook for about 2 minutes.
How can I tell when the ravioli are finished cooking?
The ravioli are done when they float to the top of the boiling water.
How do I combine the ravioli and the sauce?
Use a slotted spoon to transfer cooked ravioli directly into the skillet with the brown butter sauce and toss gently.
What kind of cheese is added to the dish?
Two tablespoons of grated Parmesan cheese are sprinkled over the ravioli and tossed to incorporate.
How should the final dish be served?
Serve the ravioli warm, garnished with additional fresh sage leaves and an extra sprinkle of Parmesan.
What is the calorie count for this dish?
There are approximately 104 calories per serving.
What is the fat content of this recipe?
Each serving contains about 6.4g of fat.
How many carbohydrates are in a serving?
There are 9g of carbohydrates per serving.
What is the protein content?
Each serving provides 2.4g of protein.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian-friendly pasta dish.
Where did the inspiration for this recipe come from?
This recipe was initially inspired by the January 2010 edition of Vegetarian Times Magazine.
How many ingredients are required in total?
There are 9 main ingredients required for this recipe.
Why is it important to remove air pockets from the ravioli?
Removing air pockets ensures a better seal and prevents the ravioli from bursting while boiling.
What heat setting should I use for browning the butter?
Use low heat to prevent the butter from burning while it browns.
Can I use dried sage?
The recipe specifically calls for fresh sage leaves for the best flavor and for use as a garnish.
How many ravioli does this recipe make?
Since it uses 20 large wonton wrappers cut in half, it makes approximately 40 small ravioli.
What should the texture of the ravioli be?
They should be cooked just until they float to maintain a delicate, tender texture.