Ravioli Recipe

On a clean work surface, mound the flour and make a large well in the center. Crack the eggs into the well, add olive oil and 1/4 tsp salt. Using a fork, whisk the eggs and gradually incorporate flour from the inner walls until a shaggy dough forms.

Knead the dough by hand for 8–10 minutes until smooth and elastic (add a teaspoon of water if too dry or a dusting of flour if too sticky). Form into a ball, wrap tightly with plastic wrap, and rest at room temperature for 30 minutes.

Preheat oven to 425°F (220°C). Toss torn maitake pieces with 1 tbsp olive oil, minced garlic, 1/4 tsp salt and 1/8 tsp black pepper on a rimmed baking sheet in a single layer.

Roast for 12–16 minutes until edges are crisp and golden. Transfer half the roasted mushrooms to a bowl and chop finely for the filling; reserve the other half for garnish.

Preheat a skillet over medium heat. Lay bacon slices in a single layer and cook, turning occasionally, until evenly browned and crisp, about 8–12 minutes depending on thickness.

Transfer cooked bacon to a paper towel–lined plate to drain and cool, then crumble or chop into small pieces. Reserve 1–2 tbsp of the bacon fat for flavor (optional) and discard excess.

If using frozen peas, blanch in boiling salted water for 1 minute then plunge into an ice bath. If fresh, blanch for 30–60 seconds similarly. Drain well.

In a food processor, combine blanched peas, ricotta, 1/2 cup grated Parmesan, chopped roasted maitake (from earlier), lemon zest, chopped chives, 1/2 tsp salt and 1/4 tsp pepper. Pulse until mostly smooth but still a little textured—do not overwork.

Taste and adjust seasoning. Stir in the crumbled bacon (reserve a small amount for garnish if desired). Transfer filling to a piping bag or bowl and refrigerate until ready to assemble (at least 15 minutes to firm).

Slice rested dough into 2 pieces. Keep one covered while rolling out the other. Using a pasta machine or rolling pin, roll dough to about 1/16-inch (sheet setting #6 or #7 on a machine) on a lightly floured surface. Keep sheets lightly floured to prevent sticking.

Place teaspoons (or 1/2-tsp piping mounds) of filling spaced 1 1/2–2 inches apart on the bottom sheet. Beat the reserved egg and brush lightly around filling mounds to help seal.

Lay second sheet over the top, pressing around each mound to seal air out. Use a ravioli cutter or a knife to cut individual ravioli; press edges with a fork to crimp, or use a ravioli stamp. Dust finished ravioli with a little flour and set on a tray lined with a lightly floured towel.

Repeat with remaining dough and filling. Yield: about 28–32 ravioli depending on size.

Bring a large pot of salted water to a simmer (not a rolling boil to avoid tearing). Add ravioli in batches, stirring gently to prevent sticking. Cook for 3–4 minutes for fresh ravioli (they will float and feel tender).

Use a slotted spoon to transfer cooked ravioli to a warm plate or directly into the sauce pan with a little reserved pasta water.

In a wide skillet over medium heat, melt 6 tbsp butter. Add fresh sage leaves and cook until butter begins to brown lightly and takes on a nutty aroma, about 3–4 minutes. Watch closely to avoid burning.

If reserved, add 1–2 tbsp reserved bacon fat to the butter for extra flavor. Stir in 1 tsp lemon juice, 1/4 tsp salt and 1/8 tsp black pepper. If sauce seems too thick, add 1–2 tbsp reserved pasta water to loosen.

Add cooked ravioli to the skillet and gently toss in the butter-sage sauce for 1 minute to coat. Add a splash (1–2 tbsp) of reserved pasta water if needed to create a glossy emulsion.

Divide ravioli among warm plates. Top with the reserved roasted maitake pieces, crumbled crispy bacon, and a sprinkle of extra grated Parmesan. Garnish with a few extra chopped chives or a sage leaf per plate.