WILD MUSHROOM RAVIOLI IN SAGE AND BROWN BUTTER SAUCE
This recipe came from the January 2010 Vegetarian Times Magazine. I made this vegan, but I am posting the original recipe that isn't vegan. It was absolutely delicious and my DH asked for more. I wish I'd doubled the recipe, I will next time!! I bought the small won tons and they eliminated the need do any cutting thus saving me that step. Also when assembling the squares wet the non-floured side of the won ton. It sticks together better. I also sprayed the baking sheet with a little olive oil before placing the won tons on it to ensure it doesn't stick.
Provided by Chef Joey Z.
Categories < 60 Mins
Time 50m
Yield 20 Raviolis, 5 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a skillet over medium heat.
- Add the shallot and saute for 2 minutes. Add the mushrooms and cook for 7-10 minutes or until soft. Add the wine and thyme, and cook for 2 more minutes. Season with salt and pepper if you like. Cool.
- Cut 1 won ton wrapper in half to form two rectangles. Brush the edges of the won ton half with water, and place 1 teaspoons of the mushroom mixture on one side. Fold the wrapper in half to make a square ravioli.
- Press the edges to seal. Place on an unlined baking sheet. Repeat with the other won tons until you use up all the filling.
- Melt your butter in a large skillet over low heat. Add the sage leaves and cook for 8-10 minutes, or until the fatty solids in the butter sink to the bottom of the pan and turn nutty brown.
- Meanwhile, cook the ravioli in a large pot of boiling salted water for 2 minutes or until they float to the top. I found leaving them for 2 minutes was a bit long. As long as the won ton came to the top it was done.
- Transfer the cooked ravioli to the skillet with the brown butter with a slotted spoon. Toss with the butter. Season with salt and pepper if you wish and sprinkle with the cheese.
- Serve warm.
- Bon Appetit!
Nutrition Facts : Calories 299.7, Fat 22.2, SaturatedFat 12.5, Cholesterol 53.5, Sodium 217.8, Carbohydrate 19.9, Fiber 0.8, Sugar 0.5, Protein 4.9
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Romana Ansar
[email protected]I'm not sure about this recipe. It seems like it would be a lot of work.
Mzwakhe Mfene
[email protected]This recipe looks delicious! I can't wait to try it.
Eva Hawkins Bragado
[email protected]I'm not sure what went wrong, but my ravioli didn't turn out very well. The dough was too thick and the filling was bland.
Deluxe Brownie Gacha Girl
[email protected]This was my first time making ravioli, and it turned out great! The recipe was easy to follow, and the results were delicious.
Mc Kelvyn
[email protected]I love the combination of mushrooms and sage. This recipe is a great way to showcase these flavors. The ravioli were delicious, and the sauce was perfect.
Shrish Thapa
[email protected]This is a great recipe for a special occasion dinner. It's a little time-consuming, but it's definitely worth it. The ravioli were light and fluffy, and the sauce was rich and flavorful.
Manish Deo
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed this dish. The mushrooms were cooked perfectly and didn't have that slimy texture that I usually associate with them. The sauce was also very flavorful.
Ratna Khanaom
[email protected]This recipe was a bit more challenging than I expected, but it was worth the effort. The ravioli were a little tricky to make, but the end result was delicious. The sauce was especially good, and I loved the crispy sage.
MD samim Khan
[email protected]The flavors in this dish were incredible! The sage and brown butter sauce was rich and decadent, and the mushrooms added a wonderful umami flavor. The ravioli were cooked perfectly, and the filling was creamy and flavorful.
Sellwane Tshabane
[email protected]What a treat! The wild mushroom ravioli was a revelation. The combination of earthy mushrooms, creamy filling, and crispy sage was perfection. I'll definitely be making this again!