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Three Cheese Ravioli with Sautéed Mushrooms and Sage

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


Procedures:

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.

Tested and perfected in the Sur la Table kitchen

 
 
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