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Ingredients
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Fresh pasta & filling
Brown butter mushroom sauce
Pasta cooking & finishing
Method
Fresh pasta & filling
- 1
Prepare and cook mushroom filling
Heat 1 tablespoon unsalted butter in a skillet over medium-high heat. Add the finely chopped cremini and shiitake mushrooms and cook, stirring occasionally, until they release their liquid and it evaporates and the mushrooms are lightly browned, about 6–8 minutes. Add the minced garlic and chopped thyme and cook 1 more minute until fragrant. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Remove from heat and let cool to room temperature (about 10 minutes).
- 2
Mix ravioli filling
In a bowl combine the cooled mushroom mixture with ricotta, 1/2 cup finely grated Parmesan, the egg yolk, 3/4 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Stir until smooth and well combined. Taste and adjust seasoning; the filling should be savory but not overly salty.
- 3
Assemble ravioli
If using pasta sheets: lay one sheet on a lightly floured surface. Place teaspoons of filling about 1 inch apart in rows. Brush a little water (or beaten egg) around each mound to help seal. Lay a second sheet over the top, pressing around each mound to remove air and seal edges. Use a ravioli cutter or knife to separate individual ravioli, pressing edges with a fork to seal. If using wonton wrappers: place about 1 teaspoon filling in center, brush edges with water, fold to form a triangle or square and press to seal, removing air pockets. Continue until you have about 30–36 ravioli. Place finished ravioli on a lightly floured tray or parchment; cover with a kitchen towel while you prepare the sauce.
Brown butter mushroom sauce
- 4
Brown the butter
In a wide skillet or sauté pan melt 8 tablespoons unsalted butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter foams and the milk solids turn golden-brown and smell nutty, about 4–6 minutes. Watch carefully to avoid burning. As the butter starts to brown, reduce heat to medium-low.
- 5
Sauté shallot, garlic and mushrooms
Add the minced shallot to the browned butter and sauté 1–2 minutes until softened. Add the sliced mixed mushrooms and cook, stirring occasionally, until the mushrooms release liquid and become golden-brown, about 5–7 minutes. Add the sliced garlic in the last minute and cook until fragrant. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 6
Deglaze and finish sauce
If using, pour 1/4 cup white wine into the pan to deglaze, scraping up any browned bits; simmer until mostly evaporated, about 1–2 minutes. Add 1/2 cup stock and simmer 2–3 minutes to reduce slightly. Stir in 1/2 cup heavy cream and 1 teaspoon fresh thyme leaves; simmer gently until the sauce thickens enough to coat the back of a spoon, about 3–4 minutes. Stir in 1 teaspoon lemon juice and 2 tablespoons chopped parsley. Taste and adjust seasoning with remaining salt and pepper as needed. Keep sauce over low heat while cooking ravioli.
Pasta cooking & finishing
- 7
Cook ravioli
Bring the large pot of generously salted water to a gentle boil. Add ravioli in batches (do not overcrowd) and cook until they float and are al dente, about 3–4 minutes for fresh ravioli (timing may vary with thickness). Use a slotted spoon to transfer ravioli directly into the skillet with the warm brown butter mushroom sauce.
- 8
Finish and serve
Toss the ravioli gently in the sauce to coat, adding up to 2 tablespoons reserved pasta cooking water if needed to loosen the sauce. Drizzle 1 teaspoon extra virgin olive oil if desired for gloss. Serve immediately, topped with the remaining grated Parmesan and a sprinkle of chopped parsley. Optionally grind extra black pepper over each serving.