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Three Cheese Ravioli with Sautéed Mushrooms and Sage
Three Cheese Ravioli with Sautéed Mushrooms and Sage
By Tested and perfected in the Sur la Table kitchen
Images
Serves
Makes 4 servings
Ingredients
- Filling:
- ½-cup crumbled Gorgonzola cheese
- ¾-cup full-fat ricotta cheese
- ⅓-cup grated Parmigiano-Reggiano cheese
- 1 tablespoon minced fresh sage leaves
- 1 recipe Homemade Pasta Dough (recipe attached)
- 2 tablespoons olive oil
- 8 ounces wild mushrooms, thinly sliced
- 1 shallot, thinly sliced
- 1 garlic clove, minced
- ½ teaspoon crushed red pepper flakes
- 1 tablespoon thinly sliced sage leaves
- Sea salt and freshly ground black pepper
-
- Click here for our Fresh Pasta Dough recipe
Procedure
To prepare ravioli filling: To a bowl, Gorgonzola, ricotta, Parmesan, and sage; stir to combine. Taste and adjust seasoning with salt and pepper. Set aside.
To make the ravioli: Lay one rolled out pasta sheet on a lightly floured work surface. Measure 2 inches in from one end of the pasta sheet and 2 inches down from the top edge and place 2 teaspoons of filling on that spot. Continue to drop 2 teaspoons of the filling, spaced 2 inches apart, until you come to the end of the pasta sheet. Using a small pastry brush, lightly brush pasta dough around and between the filling mounds with water. Lay a second sheet of pasta on top and press down around the filling to press out any air. Using a fluted pasta cutter or knife, trim the border of the dough and cut between the mounds to create ravioli. Repeat with the remaining pasta sheets and filling.
To make sauce: To a large skillet set over medium-high heat, add oil. When oil is shimmering, add mushrooms and shallot and sauté until caramelized, about 8 minutes. Add the garlic, sage, and cook until fragrant, about 1 minute. Taste and adjust seasoning with salt and pepper.
To cook ravioli: Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook until al dente and the filling are heated through, about 4 minutes. Using a slotted spoon or spider, remove the pasta from the water and gently transfer to the skillet with the mushrooms and gently toss to coat raviolis.
To serve: Transfer ravioli with the mushrooms to a large serving bowl and serve immediately.
To make the ravioli: Lay one rolled out pasta sheet on a lightly floured work surface. Measure 2 inches in from one end of the pasta sheet and 2 inches down from the top edge and place 2 teaspoons of filling on that spot. Continue to drop 2 teaspoons of the filling, spaced 2 inches apart, until you come to the end of the pasta sheet. Using a small pastry brush, lightly brush pasta dough around and between the filling mounds with water. Lay a second sheet of pasta on top and press down around the filling to press out any air. Using a fluted pasta cutter or knife, trim the border of the dough and cut between the mounds to create ravioli. Repeat with the remaining pasta sheets and filling.
To make sauce: To a large skillet set over medium-high heat, add oil. When oil is shimmering, add mushrooms and shallot and sauté until caramelized, about 8 minutes. Add the garlic, sage, and cook until fragrant, about 1 minute. Taste and adjust seasoning with salt and pepper.
To cook ravioli: Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook until al dente and the filling are heated through, about 4 minutes. Using a slotted spoon or spider, remove the pasta from the water and gently transfer to the skillet with the mushrooms and gently toss to coat raviolis.
To serve: Transfer ravioli with the mushrooms to a large serving bowl and serve immediately.
Three Cheese Ravioli with Sautéed Mushrooms and Sage
By Tested and perfected in the Sur la Table kitchen
Serves
Makes 4 servings
Ingredients
- Filling:
- ½-cup crumbled Gorgonzola cheese
- ¾-cup full-fat ricotta cheese
- ⅓-cup grated Parmigiano-Reggiano cheese
- 1 tablespoon minced fresh sage leaves
- 1 recipe Homemade Pasta Dough (recipe attached)
- 2 tablespoons olive oil
- 8 ounces wild mushrooms, thinly sliced
- 1 shallot, thinly sliced
- 1 garlic clove, minced
- ½ teaspoon crushed red pepper flakes
- 1 tablespoon thinly sliced sage leaves
- Sea salt and freshly ground black pepper
-
- Click here for our Fresh Pasta Dough recipe
Procedure
To prepare ravioli filling: To a bowl, Gorgonzola, ricotta, Parmesan, and sage; stir to combine. Taste and adjust seasoning with salt and pepper. Set aside.
To make the ravioli: Lay one rolled out pasta sheet on a lightly floured work surface. Measure 2 inches in from one end of the pasta sheet and 2 inches down from the top edge and place 2 teaspoons of filling on that spot. Continue to drop 2 teaspoons of the filling, spaced 2 inches apart, until you come to the end of the pasta sheet. Using a small pastry brush, lightly brush pasta dough around and between the filling mounds with water. Lay a second sheet of pasta on top and press down around the filling to press out any air. Using a fluted pasta cutter or knife, trim the border of the dough and cut between the mounds to create ravioli. Repeat with the remaining pasta sheets and filling.
To make sauce: To a large skillet set over medium-high heat, add oil. When oil is shimmering, add mushrooms and shallot and sauté until caramelized, about 8 minutes. Add the garlic, sage, and cook until fragrant, about 1 minute. Taste and adjust seasoning with salt and pepper.
To cook ravioli: Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook until al dente and the filling are heated through, about 4 minutes. Using a slotted spoon or spider, remove the pasta from the water and gently transfer to the skillet with the mushrooms and gently toss to coat raviolis.
To serve: Transfer ravioli with the mushrooms to a large serving bowl and serve immediately.
To make the ravioli: Lay one rolled out pasta sheet on a lightly floured work surface. Measure 2 inches in from one end of the pasta sheet and 2 inches down from the top edge and place 2 teaspoons of filling on that spot. Continue to drop 2 teaspoons of the filling, spaced 2 inches apart, until you come to the end of the pasta sheet. Using a small pastry brush, lightly brush pasta dough around and between the filling mounds with water. Lay a second sheet of pasta on top and press down around the filling to press out any air. Using a fluted pasta cutter or knife, trim the border of the dough and cut between the mounds to create ravioli. Repeat with the remaining pasta sheets and filling.
To make sauce: To a large skillet set over medium-high heat, add oil. When oil is shimmering, add mushrooms and shallot and sauté until caramelized, about 8 minutes. Add the garlic, sage, and cook until fragrant, about 1 minute. Taste and adjust seasoning with salt and pepper.
To cook ravioli: Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook until al dente and the filling are heated through, about 4 minutes. Using a slotted spoon or spider, remove the pasta from the water and gently transfer to the skillet with the mushrooms and gently toss to coat raviolis.
To serve: Transfer ravioli with the mushrooms to a large serving bowl and serve immediately.