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Wild Mushroom Ravioli with Sage Brown Butter Sauce

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A cozy and elegant homemade wild mushroom ravioli paired with a nutty, fragrant sage brown butter sauce. This recipe balances comfort with sophistication and is perfect for weeknight dinners or special occasions.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour, plus extra for dusting
  • 2 large eggs, room temperature
  • 1 tablespoon olive oil (for dough)
  • ½ teaspoon salt (for dough)
  • 12 ounces (340 g) mixed wild mushrooms (chanterelle, cremini, porcini), finely chopped
  • 1 small shallot, minced
  • 2 cloves garlic, minced
  • ½ cup (125 g) ricotta cheese, drained well
  • ¼ cup (25 g) Parmesan cheese, grated
  • 1 teaspoon fresh thyme leaves, chopped
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil (for sautéing)
  • 6 tablespoons (85 g) unsalted butter
  • About 12 fresh sage leaves
  • 1 teaspoon fresh lemon juice (optional)
  • Pinch of salt (for sauce)
  • Freshly cracked black pepper, to taste (for sauce)

Instructions

  1. Make the pasta dough: In a large bowl, combine 2 cups all-purpose flour and ½ teaspoon salt. Create a well in the center and crack in 2 large eggs. Add 1 tablespoon olive oil. Using a fork, gradually mix the flour into the eggs and oil until a shaggy dough forms. Transfer to a floured surface and knead for about 8 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.
  2. Prepare the mushroom filling: Heat 2 tablespoons olive oil in a sauté pan over medium heat. Add minced shallots and garlic; cook until fragrant and translucent, about 2 minutes. Add chopped wild mushrooms and thyme, cooking until mushrooms release moisture and it evaporates, about 8-10 minutes. Season with salt and pepper. Remove from heat and let cool slightly. Stir in ricotta and grated Parmesan until combined. Taste and adjust seasoning.
  3. Roll out the pasta: Divide dough into two equal pieces. On a floured surface, roll each piece into a thin sheet about 1/16 inch (1.5 mm) thick. If using a pasta machine, start at the thickest setting and work down to your desired thinness.
  4. Assemble the ravioli: Lay one pasta sheet on the work surface. Place teaspoons of filling about 1 inch (2.5 cm) apart. Brush water or beaten egg around the filling to help seal. Carefully place the second sheet on top. Press around filling mounds to remove air pockets and seal edges. Cut ravioli into squares or circles using a knife or pizza cutter. Press edges firmly to seal.
  5. Cook the ravioli: Bring a large pot of salted water to a boil. Gently add ravioli in batches, cooking for 3-4 minutes or until they float to the surface and are tender but not falling apart. Use a slotted spoon to remove and drain well.
  6. Make the sage brown butter sauce: While ravioli cook, melt 6 tablespoons unsalted butter in a sauté pan over medium heat. Add fresh sage leaves. Butter will foam, then begin to brown and smell nutty—watch carefully and swirl pan to prevent burning. Once golden brown (about 4 minutes), remove from heat. Add a teaspoon of fresh lemon juice if desired, then season with salt and cracked black pepper.
  7. Serve: Toss cooked ravioli gently with the sage brown butter sauce. Plate immediately and garnish with extra Parmesan or crispy sage leaves if desired.

Notes

If dough tears while rolling, patch with a bit of dough and press firmly. Keep pasta dough well-floured but not dry. Cook mushrooms low and slow to evaporate moisture for concentrated flavor. Drain ricotta overnight to avoid watery filling. Watch butter closely when making brown butter sauce to prevent burning. Use water or egg wash to seal ravioli edges and press out air bubbles to avoid bursting. Start sauce while ravioli cook for timing.

Nutrition

Keywords: wild mushroom ravioli, sage brown butter sauce, homemade pasta, mushroom filling, easy ravioli recipe, comfort food, vegetarian pasta

Find it online: https://oracooks.com/wild-mushroom-ravioli-recipe-easy-homemade-sage-brown-butter-sauce/