Portobello Mushroom Ravioli with Brown Butter and Sage

Portobello Mushroom Ravioli with Brown Butter and Sage

Try out this Portobello ravioli recipe the next time you're in the mood for a pasta dinner.

Pasta Dough

Ingredients:

2 lbs. All purpose flour (Or as needed)

Pinch of Salt

8 Eggs

2 oz. Water

2 oz. Oil

Method:

Combine the flour and the salt in a bowl, and make a well in the center. Place the eggs, oil and water in the well. Working as rapidly as possible, gradually pull the flour into the liquid ingredients and stir until a loose mass forms. As the dough is mixed, adjust the consistency with flour or water. Turn the dough onto a floured work surface, and knead until the texture becomes smooth and elastic. Gather and smooth the kneaded dough into a ball, cover and let the dough relax at room temperature for at least one hour.

The Filling

Ingredients:

10 Portobello mushrooms (Cleaned and sliced with the gills off)

4 Sweet Onions (Sliced)

4 Garlic Cloves (Sliced)

1 C Parmesan cheese (Grated)

1 C Marsala wine

1 T Thyme (Chopped)

1 T Sage (Chopped)

2 T Butter

To taste Salt

To taste Coarse ground black pepper

To taste Nutmeg

Method:

Caramelize the onions in one pan and reserve. Saut the mushrooms in a saut pan with olive oil, seasoning with salt and pepper. When the mushrooms have a nice dark color from caramelization, add the garlic and sweat. Once the garlic is aromatic, deglaze the pan with the wine and add the caramelized onions, thyme, and sage. Cook until all of the liquid is gone. Fold in the cheese and season to taste with the salt, pepper, and nutmeg. Cool.

At service:

Boil five ravioli until they float. In a hot saut pan, with two tablespoons of butter and two sage leaves, saut the ravioli until the outside is slightly golden brown.

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