Entree: United States – California Wine Country – Wild Mushroom Ravioli (Handmade stuffed pasta pockets filled with sautéed wild mushrooms and ricotta)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 1 hr 10 min

Cook 10 min

Additional 30 min

Total 1 hr 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

Pasta dough
- 2 cups (250 g) all-purpose flour
- 3 large eggs (5 1/4 oz (150 g))
- 1 tbsp (15 ml) olive oil
- 1/2 tsp (3 g) salt

Filling
- 10 oz (285 g) mixed wild mushrooms, cleaned and roughly chopped
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 1 small shallot, minced (about 1 7/16 oz (40 g))
- 2 cloves garlic, minced (0.21 oz (6 g))
- 1 tsp (1 g) fresh thyme leaves, chopped
- 1 cup (240 g) whole-milk ricotta
- 1/2 cup (50 g) grated Parmesan cheese
- 1 egg yolk (5/8 oz (18 g))
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper

Sauce and finishing
- 4 tbsp (60 g) unsalted butter
- 8–10 fresh sage leaves (approx. 0.071 oz (2 g))
- 1 tbsp (15 ml) lemon juice
- 1/4 cup (25 g) grated Parmesan, for serving
- Salt and freshly ground black pepper, to taste

Equipment note
- Salted pasta cooking water (approximately 4 quarts (3.8 L) water with 1–2 tbsp (15–30 g) salt)

Show original ingredient measurements

Pasta dough
- 2 cups (250 g) all-purpose flour
- 3 large eggs (150 g)
- 1 tbsp (15 ml) olive oil
- 1/2 tsp (3 g) salt

Filling
- 10 oz (285 g) mixed wild mushrooms, cleaned and roughly chopped
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 1 small shallot, minced (about 40 g)
- 2 cloves garlic, minced (6 g)
- 1 tsp (1 g) fresh thyme leaves, chopped
- 1 cup (240 g) whole-milk ricotta
- 1/2 cup (50 g) grated Parmesan cheese
- 1 egg yolk (18 g)
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper

Sauce and finishing
- 4 tbsp (60 g) unsalted butter
- 8–10 fresh sage leaves (approx. 2 g)
- 1 tbsp (15 ml) lemon juice
- 1/4 cup (25 g) grated Parmesan, for serving
- Salt and freshly ground black pepper, to taste

Equipment note
- Salted pasta cooking water (approximately 4 quarts / 3.8 L water with 1–2 tbsp / 15–30 g salt)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the pasta dough: mound the flour on a clean work surface, make a well in the center, and add the eggs, olive oil, and salt. Using a fork, gently incorporate flour into eggs until a shaggy dough forms, then knead 8–10 minutes until smooth and elastic. Wrap in plastic and rest 30 minutes at room temperature.
2. Prepare the filling: heat olive oil and 1 tablespoon (15 ml) butter in a skillet over medium-high heat. Add shallot and sauté until translucent, about 2 minutes. Add garlic and thyme and cook 30 seconds. Add the chopped mushrooms and a pinch of salt; sauté until mushrooms release their liquid and it evaporates, about 6–8 minutes. Finish with the remaining 1 tablespoon (15 ml) butter, adjust seasoning, and cool slightly.
3. Combine filling: in a bowl, mix the cooled mushrooms with ricotta, Parmesan, egg yolk, salt, and pepper until evenly combined. Taste and adjust seasoning; filling should be moist but not watery.
4. Roll out pasta: divide rested dough into 4 pieces. Working with one piece at a time and keeping others wrapped, roll dough with a pasta machine or rolling pin to about 0.0394 to 0.0787 in (1–2 mm) thickness. Cut strips about 3 inches (7.5 cm) wide for forming ravioli.
5. Assemble ravioli: place teaspoons of filling spaced 1–1.5 inches (2.5–4 cm) apart along a strip of pasta. Brush edges between mounds with a little water, lay a second strip over the first, press around each mound to seal and push out air, then cut into individual ravioli with a cutter or knife. Press edges firmly with a fork if desired. Dust with flour and repeat with remaining dough and filling.
6. Cook ravioli: bring a large pot of salted water to a gentle boil. Cook ravioli in batches for 3–4 minutes, until they rise to the surface and the pasta is tender. Remove with a slotted spoon and transfer to a warmed plate.
7. Make brown butter sage sauce: while ravioli cook, melt the butter in a skillet over medium heat. Cook until the butter foams and turns golden-brown with nutty aroma, about 3–4 minutes. Add sage leaves and cook 30 seconds until crisp. Remove from heat and stir in lemon juice, then season with salt and pepper.
8. Serve: toss cooked ravioli gently in the brown butter sauce to coat. Plate, sprinkle with grated Parmesan, and finish with additional black pepper and a few extra sage leaves. Serve immediately.

1. Make the pasta dough: mound the flour on a clean work surface, make a well in the center, and add the eggs, olive oil, and salt. Using a fork, gently incorporate flour into eggs until a shaggy dough forms, then knead 8–10 minutes until smooth and elastic. Wrap in plastic and rest 30 minutes at room temperature.
2. Prepare the filling: heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Add shallot and sauté until translucent, about 2 minutes. Add garlic and thyme and cook 30 seconds. Add the chopped mushrooms and a pinch of salt; sauté until mushrooms release their liquid and it evaporates, about 6–8 minutes. Finish with the remaining 1 tablespoon butter, adjust seasoning, and cool slightly.
3. Combine filling: in a bowl, mix the cooled mushrooms with ricotta, Parmesan, egg yolk, salt, and pepper until evenly combined. Taste and adjust seasoning; filling should be moist but not watery.
4. Roll out pasta: divide rested dough into 4 pieces. Working with one piece at a time and keeping others wrapped, roll dough with a pasta machine or rolling pin to about 1–2 mm thickness. Cut strips about 3 inches (7.5 cm) wide for forming ravioli.
5. Assemble ravioli: place teaspoons of filling spaced 1–1.5 inches (2.5–4 cm) apart along a strip of pasta. Brush edges between mounds with a little water, lay a second strip over the first, press around each mound to seal and push out air, then cut into individual ravioli with a cutter or knife. Press edges firmly with a fork if desired. Dust with flour and repeat with remaining dough and filling.
6. Cook ravioli: bring a large pot of salted water to a gentle boil. Cook ravioli in batches for 3–4 minutes, until they rise to the surface and the pasta is tender. Remove with a slotted spoon and transfer to a warmed plate.
7. Make brown butter sage sauce: while ravioli cook, melt the butter in a skillet over medium heat. Cook until the butter foams and turns golden-brown with nutty aroma, about 3–4 minutes. Add sage leaves and cook 30 seconds until crisp. Remove from heat and stir in lemon juice, then season with salt and pepper.
8. Serve: toss cooked ravioli gently in the brown butter sauce to coat. Plate, sprinkle with grated Parmesan, and finish with additional black pepper and a few extra sage leaves. Serve immediately.