Portabello Mushroom Ravioli Recipe

Make the dough

On a clean work surface mound the all-purpose and semolina flours and make a large well in the center. In a bowl whisk the eggs, olive oil and 1/2 tsp salt. Pour the egg mixture into the well. Using a fork, gradually incorporate the flour into the eggs until a shaggy dough forms, then knead with your hands for 8–10 minutes until smooth, elastic and slightly tacky. If too dry add water, 1 tsp at a time; if too sticky add flour, 1 tsp at a time.

Form the dough into a ball, wrap in plastic or in a bowl covered with a towel, and let rest at room temperature for 30–45 minutes to relax the gluten.

Cook the mushrooms

Heat 1 tbs butter and 1 tbs olive oil in a large skillet over medium-high heat until shimmering. Add the diced onion and a pinch of salt; cook 4–5 minutes until translucent. Add the chopped portabello mushrooms and cook, stirring occasionally, until the mushrooms release their liquid and it evaporates and the mushrooms become golden brown, about 8–10 minutes. Add minced garlic, chopped sage and thyme; cook 30–60 seconds until fragrant. Season with 1/2 tsp of the salt and 1/4 tsp pepper. Remove from heat and let cool to near room temperature.

Finish the filling

In a medium bowl combine the cooled mushroom mixture with ricotta, 1/2 cup grated Parmesan, egg yolk, 1/8 tsp nutmeg, 1/4 tsp black pepper, remaining 1/4 tsp salt, and chopped parsley. Taste and adjust seasoning as needed. The filling should be moist but not runny; if too wet, drain excess liquid through a fine sieve or add 1–2 tbs breadcrumbs (optional). Chill the filling for 15 minutes to firm up, which makes portioning easier.

Roll out pasta

Divide rested dough into 4 pieces. Keep pieces covered while working with one. Lightly dust surface and roll one piece into a thin sheet about 1.5–2 mm thick (or run through a pasta machine to desired thickness setting). Repeat with remaining pieces. Keep sheets covered to prevent drying.

Form ravioli

Place one sheet on a floured surface. Spoon small mounds (about 1 tbs or 15–18 g) of filling spaced 1.5–2 inches apart along the sheet. Lightly brush around each mound with the beaten egg wash. Lay another sheet of pasta over the top, pressing gently around each mound to seal out air and flatten between mounds. Using a ravioli cutter, knife, or pastry wheel, cut between mounds into individual ravioli and crimp edges to seal. Transfer ravioli to a lightly floured baking sheet in a single layer. If edges don’t seal completely, press again with a fork or your fingers. Let rest 10 minutes while you bring water to a boil.

Cook ravioli

Bring a large pot of water to a rolling boil and add 1 tbs coarse salt. Add ravioli in batches (do not overcrowd) and cook for 3–4 minutes for fresh ravioli until they float and are tender but still slightly al dente. Use a slotted spoon to transfer cooked ravioli to a warm plate or straight into the sauce pan.

Make brown butter sage

While the ravioli cook, melt 8 tbs (1 stick) unsalted butter in a large skillet over medium heat. Swirl the pan continually: first the butter will foam, then the milk solids will brown and the butter will smell nutty. When the butter turns a deep golden-brown (about 4–6 minutes), add the sage leaves and let them crisp for 20–30 seconds. Remove from heat and stir in 1 tbs lemon juice, 1/2 tsp kosher salt and 1/4 tsp black pepper. If using pine nuts, toast them in a small dry skillet until golden and add to the sauce.

Finish and serve

Add the drained ravioli directly to the brown butter sage sauce and gently toss to coat, cooking together 30 seconds so the pasta absorbs some sauce. Taste and adjust seasoning. Plate the ravioli, spoon extra sauce over them, sprinkle with additional grated Parmesan and toasted pine nuts if using, and finish with a few extra chopped parsley leaves. Serve immediately.