Wild Mushroom Ravioli Recipe
locally made ravioli filled with wild mushrooms, butternut squash, sage, sherry cream sauce
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Ingredients
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Ravioli Dough
Filling
Sherry Cream Sauce
Method
Making the Ravioli Dough
- 1
Combine Ingredients
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the eggs and olive oil.
- 2
Preparing the Filling
- 3
Cook the Squash
In a pot, steam the cubed butternut squash until tender, about 10-12 minutes. Drain and let cool slightly.
- 4
Sauté the Mushrooms
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and wild mushrooms, and sauté until softened, about 5-7 minutes. Season with salt and black pepper.
- 5
Mix the Filling
In a mixing bowl, mash the butternut squash. Add the sautéed mushrooms, chopped sage, ricotta, and grated Parmesan cheese. Mix well and adjust seasoning if necessary.
Assembling Ravioli
- 6
Roll Out the Dough
Divide the rested dough into four pieces. Roll out each piece into thin sheets using a pasta machine or rolling pin, keeping the other pieces covered to prevent drying.
- 7
Fill the Ravioli
Spoon a small amount of filling (about 1 tablespoon) onto the dough sheet, spacing them about 2 inches apart. Moisten the edges with water, fold the dough over the filling, and press to seal.
- 8
Cut and Shape
Cut out the ravioli using a knife or a pasta cutter. Ensure the edges are well sealed. Repeat with the remaining dough and filling.
Making the Sherry Cream Sauce
- 9
- 10
Add Sherry and Cream
Pour in the sherry, bring to a simmer, and let it reduce by half. Stir in the heavy cream, whole sage leaves, salt, and black pepper. Cook until the sauce thickens slightly, about 5-7 minutes.
Cooking the Ravioli
- 11
Boil Water
Bring a large pot of salted water to a boil.
- 12
Cook Ravioli
Gently add the ravioli to the boiling water and cook for about 3-4 minutes, or until they float to the surface. Remove with a slotted spoon.
Serving
- 13
Plate and Serve
Place the cooked ravioli on a serving plate, drizzle with the sherry cream sauce, and garnish with additional sage leaves if desired. Serve immediately.