The first time I tasted the heavenly flavour of burnt sage butter with sage was in a small restaurant in Tuscany. Simple, and bold and lovely, I never forgot it.
Styling Kari Wardrop, Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

Styling Kari Wardrop, Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

Mushroom ravioli with brown butter sage sauce2
  • Duration
  • Cook Time
  • Prep Time
  • Makes 24Servings

Ingredients

  • 1 tablespoon extra-virgin olive oil

  • 2 tablespoons salted butter

  • 1 tablespoon shallot, minced

  • 3 cups cremini mushrooms, finely chopped
  • 1/2 cup ricotta cheese

  • 2 teaspoons fresh dill, chopped

  • 2 teaspoons fresh parsley, chopped 

  • 1/4 teaspoon coarse salt

  • 1/8 teaspoon freshly ground pepper

  • 1 teaspoon all-purpose flour

  • 1 egg, slightly beaten
  • 48 (1 package) wonton wrappers

Brown butter sage sauce

  • 1/2 cup salted butter

  • 2 tablespoons fresh sage leaves, plus additional leaves for garnish

Preparation

Heat oil and butter in medium skillet over medium high heat. Add shallots and cook 2 minutes. Add mushrooms and cook 3 minutes or until softened. Transfer mixture to bowl and let cool. Add ricotta, dill, parsley, salt, pepper, flour, and egg; mix well. Cover and chill 1 hour. 

Arrange half the wrappers on counter. Place one tablespoon filling in centre. Brush edges with water. Place second wrapper on top, pressing down to seal. Place on baking sheet.

In medium saucepan, bring water to boil. Add ravioli in small batches and cook for 1 minute or until they rise to surface. Transfer with slotted spoon to tea towel to drain, then place in serving dish.

For sauce, melt butter in small saucepan until golden in colour; add sage. Pour over ravioli and serve immediately.