Italian mushroom ravioli in sage butter guide
Italian mushroom ravioli in sage butter combines the earthy taste of mushrooms with rich, aromatic sage butter, originating from Italy. This dish is a testament to Italy's appreciation for simple, yet flavorful ingredients. Ideal for vegetarians and those seeking an eggless option, it embodies the cultural essence of Italian cuisine, promising a delightful culinary journey. Let's get cooking.
Gather the following ingredients
For the ravioli dough, gather two cups of all-purpose flour, one-half teaspoon salt, and three-quarters cup of water. For the filling, arrange for one tablespoon olive oil, one small onion (finely chopped), two cups mushrooms (chopped), one teaspoon dried thyme, salt, and pepper to taste. Finally, for the sage butter sauce, get four tablespoons unsalted butter, eight to 10 fresh sage leaves, and salt to taste.
Prepare the ravioli dough
In a large mixing bowl, combine two cups of all-purpose flour with half a teaspoon of salt. Gradually add three-quarters of a cup of water while stirring until a dough forms. Knead the dough on a floured surface until smooth and elastic, about 10 minutes. Cover it with a damp cloth and let it rest for 30 minutes.
Make the mushroom filling
Heat one tablespoon of olive oil in a pan over medium heat. Add one finely chopped small onion and cook until translucent. Add two cups of chopped mushrooms along with one teaspoon of dried thyme; season with salt and pepper to taste. Cook until mushrooms are tender and all moisture has evaporated. Let it cool before using as filling.
Assemble and cook ravioli
Divide rested dough into four equal parts. Roll out each part into thin sheets on a floured surface. Place spoonfuls of mushroom filling at intervals on half of each sheet; fold over unfilled half to cover filling. Press edges together to seal ravioli tightly. Cook ravioli in boiling water for four minutes or until they float to the surface.
Prepare sage butter sauce
In a small saucepan, melt four tablespoons of unsalted butter over medium heat. Add eight to 10 fresh sage leaves and season with salt to taste. Cook until the butter begins to brown slightly at the edges. Drizzle this aromatic sage butter sauce over the cooked ravioli just before serving, enhancing the dish with a rich, Italian flavor that complements the earthy mushroom filling.
