Mushroom Ravioli in a Sage Butter Sauce

One of my favorite things to make is fresh pasta.  My friend called me this past week and wanted to cook something together.  I decided to challenge her and see how much work she was willing to put in for a delicious meal... she was up for the challenge.  Mushroom ravioli it is!

The best part about making something new is finding ideas.  I started reading through some recipes and all of the recipes suggested a mushroom cream sauce.  I thought that was going to be a little too heavy, so I decided to make the ravioli in a sage butter sauce.

Let's get started...

Ingredients;
1 cup boiling hot water
1 Tbsp olive oil
2 shallots
2 large cloves of garlic
8 oz Cremini mushrooms
1.2 oz. dried Porcini mushrooms
2 Tbsp fresh chopped chives
1 Tbsp fresh thyme
4 sage leaves
1 Tbsp balsamic vinegar
1/4 c cubed fresh Mozzarella cheese
1/2 tsp red pepper flakes
salt and pepper to taste

Pasta;
Click to see my fresh pasta recipe here

Sauce:
2 Tbsp butter
8 sage leaves

Pour the boiling hot water into a bowl and add the dried Porcini mushrooms into the bowl.  Let the mushrooms soak for about 20 minutes.

Drain the mushrooms after 20 minutes and mince the mushrooms.

Mince the garlic and shallots.  Chop the mushrooms into smaller pieces (I sliced the mushroom and then cut the slices into 3)

Add 1 tablespoon of oil to a saute pan on medium heat.  Add the shallots and garlic for about 3-4 minutes or until the shallots begin to brown.

Add the Cremini mushrooms and saute for 5-10 minutes, until all the juices are released and evaporated.

Add the chopped Porcini mushrooms, chives, thyme, salt, sage, pepper, red pepper flakes and balsamic vinegar.  Remove the mushrooms from the heat and let stand for 10-15 minutes.

Chop the Mozzarella cheese into small cubes

Mix the Mozzarella and mushrooms together.  This will be the filling for the ravioli.

After making the fresh pasta dough, run the pasta dough through the pasta maker until setting number 7.  The sheets should be long and wide enough for your ravioli mold.

Flour the ravioli mold.

Lay the pasta sheet over the ravioli maker and start adding the filling to the ravioli mold.

Fill the raviolis, not too much.  You do not want to tear the pasta dough, but enough so that they will be hearty.  Lay the top sheet over the mold and press down to seal the raviolis.  Slowly remove the raviolis from the mold.  Careful not to tear any of the raviolis when you are removing them from the mold.

This recipe yields about 3 dozen ravioli.

Bring a pot of water to boil.  Drop the ravioli into the boiling water for 5 minutes.  Strain the water.

In a large frying pan, melt the butter, add sage and saute the sage for 1-2 minutes.

Add the ravioli, and saute for about 1-2 minutes just to coat the ravioli in the butter and sage.

Plate your ravioli, shred some Parmesan Romano cheese on top and Thyme 2 Taste....