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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Mushroom-Truffle Ravioli with Sage Butter sauce Recipe

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This recipe for Mushroom-Truffle Ravioli with Sage Butter sauce is from Gianni V's Stolen Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

Mushroom-truffle saude
Ingredients:  
Ingredients:  
Pasta dough for ravioli — or use your favorite pasta dough recipe
1 lb. of fresh cleaned mushrooms chopped fine – use a combination of crimini, white mushroom, portobellos
1/2 oz. dried shiitake mushrooms
1 c. dry white wine
6 cloves garlic minced
1 shallot, minced
3 T. snipped fresh thyme
3 T. olive oil
3 T. butter
Kosher salt to taste
Freshly ground black pepper to taste
1 c. ricotta cheese
1/3 c. grated Parmigiano cheese
1 egg yolk
White truffle oil (splurge on good oil)
Directions:
Directions:
Soak the dried shiitake mushrooms in 1 c. of hot water for 30 minutes.

Drain the shiitakes by pouring liquid through a coffee filter or paper towel. Preserve the liquid. Chop the shiitakes fine.

Heat oil and butter in a medium skillet.

Add garlic and shallot and sauté over medium heat until fragrant, 30 seconds to 1 minute. Stir constantly so the garlic doesn't burn.

Add thyme, salt, pepper, chopped shiitakes and shiitake water and fresh mushrooms. cook covered until the mushrooms have wilted and most of the liquid has evaporated, 15-20 minutes.

Add the wine and simmer uncovered about 10 to 15 minutes or till no liquid remains.

Remove from heat and cool slightly.

In a small mixing bowl stir together the mushrooms, ricotta, Parmigiano cheese and egg yolk.

Add several tablespoon of the truffle oil to taste.

Bring a large pot of water, salted, to a boil.

Spoon into your ravioli dough, being careful not to overstuff.

Drop the stuffed ravioli into the water and cook according to directions (usually until they float).
 

Sage Butter sauce
Ingredients:  
Ingredients:  
1 c. butter
10 sage leaves, torn
Nutmeg
Directions:
Directions:
Melt the butter over medium heat in a large pan until it stops foaming and begins to turn brown.

Lower the heat and stir in sage leaves.

Stir constantly for a minute or two and then turn off the heat.

Let rest for a few minutes before adding the stuffed ravioli.

Add 1 c. of the past water.

Stir the ravioli for a minute or so, making sure the pasta is well coated with sauce.

Serve on individual plates and sprinkle with lots of nutmeg. Pour over extra sauce if you like.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is a combination of several recipes that taste fantastic. The sauce can be used with other pastas as well if you don't want to go to the trouble of making ravioli. Put the sauce in a pan, heat and add the pasta and water, stir until well covered.

 

 

 

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