Wild Mushroom Ravioli with Sage Brown Butter
Today I made ravioli using nothing but my bare hands and a wine bottle. What a great way to spend a morning and a delicious end result. With that being said, I plan to buy a pasta maker post haste!
I used Tyler Florence's pasta dough recipe, Mario Batali's brown butter recipe and my own filling recipe. Links and filling recipe below!
Tips: 1) Make the well in the flour very deep! 2) If rolling by hand, roll dough as thin as humanly possible.
Sage advice: Could use more sage.
Mushroom Ravioli Filling
1 lb. assorted fresh mushrooms, diced (I used baby bella, shiitake and button)
2 tbsp. olive oil
1 shallot, minced
1 clove garlic minced
3 tbsp. chopped fresh flat leaf parsley
2 tbsp. red wine
Heat oil in skillet over medium heat. Add mushrooms, garlic, shallot and parsley and saute for approximately 7 - 10 minutes, or until softened. Add wine and saute for another minute. Season with salt and pepper.