Ricotta Rosette Recipe

Prepare the Onion Soubise

In a saucepan, melt a small amount of butter over medium heat. Add the chopped onion and sauté until soft and translucent. Add a pinch of salt and continue cooking until the onions are very tender. Add a little water if necessary to prevent burning. Once cooked, blend the onions with a splash of water until smooth. Set aside.

Sauté the Chanterelle Mushrooms

In a skillet, melt 50 grams of butter over medium-high heat. Add the chanterelle mushrooms and sauté until they are golden brown and tender, about 5-7 minutes. Season with salt and pepper. Remove from heat and set aside.

Cook the Pasta

In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.

Make the Brown Butter Sage Sauce

In the same skillet used for the mushrooms, add the remaining butter and the sage leaves. Cook over medium heat until the butter begins to foam and turns a golden brown color. Remove from heat and discard the sage leaves.

Combine Everything

In a large bowl, combine the cooked pasta, onion soubise, sautéed chanterelles, and brown butter sauce. Toss gently, adding reserved pasta water as needed to create a creamy consistency. Adjust seasoning with salt and pepper to taste.

Serve

Plate the pasta and garnish with additional sautéed chanterelles and sage leaves if desired. Serve immediately.