Portabella Ravioli Recipe
Portabella mushroom ravioli in a sage cream sauce
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Ingredients
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Ravioli Dough
Portabella Filling
Sage Cream Sauce
Assembly & Finishing
Method
Ravioli Dough
- 1
Make the dough
On a clean work surface, mound the all-purpose and semolina flours and make a well in the center. Crack the eggs into the well, add the olive oil and salt. Using a fork, gently whisk the eggs while gradually incorporating flour from the inside edge until a shaggy dough forms. When mostly combined, use your hands to knead the dough for 8–10 minutes until smooth and elastic. If dough is sticky, add a tablespoon of flour at a time; if too dry, wet hands with a teaspoon of water. Form into a ball, wrap tightly in plastic wrap, and rest at room temperature for 30 minutes.
- 2
Roll the dough
After resting, divide dough into 4 pieces. Keep unused pieces wrapped. Flatten one piece and run through a pasta machine starting at the widest setting, folding once and running again to smooth. Progressively roll to thinner settings until you have long sheets about 1.5–2 mm thick (usually setting 6–7 on home machines). Lightly dust with flour to prevent sticking.
Portabella Filling
- 3
Cook mushrooms
Heat 1 tablespoon butter and 1 tablespoon olive oil in a large sauté pan over medium-high heat. Add the chopped portabellas in a single layer and cook, undisturbed, for 3–4 minutes to brown, then stir and cook another 4–6 minutes until most moisture has evaporated and mushrooms are nicely caramelized.
- 4
Add aromatics
Reduce heat to medium, add the minced shallot and cook 2–3 minutes until translucent. Add minced garlic and thyme and cook 30–45 seconds until fragrant. Remove from heat and let cool slightly.
- 5
Combine filling
Transfer the cooled mushroom mixture to a bowl or finely chop with a knife if desired to make a smoother filling. Stir in ricotta, 1/2 cup grated Parmesan, chopped parsley, lemon zest (if using), salt, and pepper. Taste and adjust seasoning. Chill filling 15 minutes to firm up for easier handling.
Assemble Ravioli
- 6
- 7
Seal ravioli
Lay a second pasta sheet over the first, pressing gently around each mound to remove air pockets. Use your fingers or a small cutter to press and seal between mounds. Cut individual ravioli with a pastry wheel or knife; press edges with a fork to crimp if desired. Transfer finished ravioli to a floured baking sheet in a single layer; keep covered with a light kitchen towel to prevent drying.
- 8
Sage Cream Sauce & Finish
- 9
- 10
Build the sauce
Add the minced garlic to the pan with browned butter and cook 20–30 seconds. Carefully pour in 1/4 cup white wine to deglaze, scraping any browned bits. Let the wine reduce by half, about 1–2 minutes. Lower heat to medium-low and stir in the heavy cream. Simmer gently for 3–4 minutes until slightly thickened.
- 11
Finish the sauce
Whisk in 1/2 cup grated Parmesan until melted and smooth. Season with 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1 teaspoon lemon juice to brighten. Taste and adjust seasoning.
- 12
Combine ravioli and sauce
Add cooked ravioli to the pan with the sage cream and gently toss to coat, letting them warm in the sauce for 1 minute. If sauce is too thick, add 1–2 tablespoons of reserved pasta cooking water to loosen to desired consistency.
- 13
Serve
Plate ravioli, spoon extra sauce over, garnish with reserved crisp sage leaves and 2 tablespoons freshly grated Parmesan. Drizzle a little olive oil if desired and serve immediately.
