Wild Mushroom Ravioli Recipe

Make the dough

On a clean work surface mound the all-purpose flour and semolina and make a large well in the center. Crack the 4 eggs and 1 yolk into the well, add 1 tablespoon olive oil and 1 teaspoon salt. Using a fork, gently whisk the eggs and gradually incorporate flour from the inner wall of the well until a shaggy dough forms.

Knead and rest

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 in plastic wrap and let rest at room temperature for at least 30 minutes (or refrigerate up to 2 hours).

Prepare mushrooms

Clean the mushrooms by wiping with a damp cloth and trim stems. Slice larger mushrooms so pieces are roughly uniform. Pat any very wet mushrooms dry.

Sauté aromatics

Heat 1 tablespoon olive oil and 2 tablespoons butter in a large skillet over medium heat. Add the finely chopped onion and a pinch of salt; cook, stirring occasionally, until translucent and beginning to brown at the edges, about 5–6 minutes. Add minced garlic and thyme and cook 30–45 seconds until fragrant.

Cook mushrooms

Increase heat to medium-high, add the mushrooms in a single layer (you may need to do this in batches to avoid steaming). Cook without stirring for 2 minutes to develop color, then stir and continue cooking until browned and most liquid has evaporated, about 6–8 minutes total. Season with a pinch of salt and 2 tablespoons dry white wine; cook until the wine has mostly evaporated. Remove from heat and let cool slightly.

Combine filling components

Transfer the cooled mushroom mixture to a food processor (or finely chop by hand). Pulse briefly until you have a coarse paste — do not over-process; you want texture. Transfer to a bowl and fold in the drained ricotta, 1/2 cup grated Parmigiano-Reggiano, 1 beaten egg, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 2 tablespoons chopped parsley. Taste and adjust seasoning. Chill the filling in the refrigerator for 15–20 minutes to firm up for easier scooping.

Roll the dough

Divide rested dough into 4 pieces. Keep pieces you’re not using covered. Using a pasta machine or rolling pin, roll one piece into a long thin sheet about 1.5–2 mm thick (setting 6–7 on a pasta machine, if using). Lightly dust with semolina or flour to prevent sticking.

Portion filling

Place teaspoon-sized mounds (about 1 tablespoon) of filling along the sheet, spaced about 1 1/2 to 2 inches apart. Brush a little water or beaten egg around the filling mounds to help seal.

Seal and cut

Lay a second sheet of dough over the filled sheet, pressing around each mound to remove air and seal edges. Use a ravioli cutter, fluted pastry wheel, or a sharp knife to cut individual ravioli. Crimp edges with fingers or a fork to ensure a good seal. Place finished ravioli on a lightly dusted tray and cover with a clean towel to prevent drying. Repeat with remaining dough and filling.

Bring water to a boil

Bring a large pot of water to a rolling boil and add 1 tablespoon coarse kosher salt.

Cook ravioli

Gently add ravioli to the boiling water in batches so they have room. Cook fresh ravioli 2–4 minutes, until they float and the pasta is tender. Use a slotted spoon to transfer cooked ravioli to a plate or directly into the sauce pan, reserving about 1/2 cup pasta cooking water.

Make brown butter sage sauce

While ravioli cook, melt 6 tablespoons unsalted butter in a wide sauté pan over medium heat. Swirl the butter and continue cooking; it will foam then turn golden-brown and develop a nutty aroma in 3–4 minutes. Watch closely to avoid burning. Once amber flecks appear on the pan bottom, add the sage leaves and toast them for 30–45 seconds until crisp. Remove pan from heat and stir in 1 teaspoon fresh lemon juice, 1/2 teaspoon coarse sea salt and 1/4 teaspoon freshly ground black pepper.

Toss and serve

Add the cooked ravioli to the brown butter sage sauce and gently toss to coat. If the sauce looks too thick, add a few tablespoons of the reserved pasta water to loosen to desired consistency. Plate ravioli, finish with 1/4 cup grated Parmigiano-Reggiano and a light drizzle of extra-virgin olive oil if desired. Garnish with a few extra chopped parsley leaves and additional crisped sage.