Three Cheese Ravioli with Sautéed Mushrooms and Sage
By Tested and perfected in the Sur la Table kitchen
Three Cheese Ravioli with Sautéed Mushrooms and Sage
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 4 servings
- 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
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.