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Recipe details
Square Mushroom and Ricotta Ravioli with Sage Brown Butter
Hand-cut square ravioli filled with sautéed mature brown mushroom, ricotta, and Parmesan, boiled until tender, and finished with sage brown butter. A dinner idea with ingredients and cooking steps in one place.
≈ 210 kcal/100 g · ≈ 687 kcal/serving
55 minMediumItalian
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
Italian-style flour100 g · Roll each sheet to about 28 cm × 21 cm × 0.1 cm (1 mm)
large egg, 50 g1 pcs
water for dough18 ml
large mature brown mushroom, cleaned and finely chopped80 g
ricotta50 g
finely grated Parmesan10 g
olive oil5 ml
butter10 g
fresh sage, chopped5 g
salt for filling and cooking water10 g
boiling water for cooking, discarded1,000 ml
Cookware and utensils
pasta roller or rolling pin
large skillet
large pot
slotted spoon
7 cm square cutter
Directions
01
Whisk the flour, egg, and dough water into a shaggy dough.
Products
Italian-style flour — 100 g · Roll each sheet to about 28 cm × 21 cm × 0.1 cm (1 mm); large egg, 50 g — 1 pcs; water for dough — 18 ml
Action
Mix
Time
5 min
Temperature
room temperature
02
Knead the dough until smooth
Products
Italian-style flour — 100 g · Roll each sheet to about 28 cm × 21 cm × 0.1 cm (1 mm); large egg, 50 g — 1 pcs; water for dough — 18 ml
Action
Rest
Time
10 min
Temperature
room temperature
03
cover it and rest it for 20 minutes
Products
Italian-style flour — 100 g · Roll each sheet to about 28 cm × 21 cm × 0.1 cm (1 mm); large egg, 50 g — 1 pcs; water for dough — 18 ml
Action
Rest
Time
10 min
Temperature
room temperature
04
Heat the olive oil and sauté the chopped mushroom with 2 g salt until its moisture has evaporated.
Products
large mature brown mushroom, cleaned and finely chopped — 80 g; olive oil — 5 ml; salt for filling and cooking water — 10 g
Action
Sauté
Time
6 min
Temperature
medium heat
05
Cool the mushroom
Products
large mature brown mushroom, cleaned and finely chopped — 80 g; ricotta — 50 g; finely grated Parmesan — 10 g; salt for filling and cooking water — 10 g
Action
Combine
Time
2 min
Temperature
cool
06
stir it with ricotta, Parmesan, and 1 g salt
Products
large mature brown mushroom, cleaned and finely chopped — 80 g; ricotta — 50 g; finely grated Parmesan — 10 g; salt for filling and cooking water — 10 g
Action
Combine
Time
2 min
Temperature
cool
07
Roll the dough into two sheets about 1 mm thick.
Products
Italian-style flour — 100 g · Roll each sheet to about 28 cm × 21 cm × 0.1 cm (1 mm); large egg, 50 g — 1 pcs; water for dough — 18 ml
Action
Roll
Time
7 min
Temperature
room temperature
08
Place 12 equal portions of filling on one sheet, cover with the second sheet, press out air, and cut twelve 7 cm squares.
Products
large mature brown mushroom, cleaned and finely chopped — 80 g; ricotta — 50 g; finely grated Parmesan — 10 g
Action
Shape
Time
5 min
Temperature
room temperature
09
Seal the square edges firmly with a fork.
Products
No products at this step
Action
Seal
Time
2 min
Temperature
room temperature
10
Boil the salted cooking water and cook the ravioli until tender and floating, about 3 minutes.
Products
water for dough — 1,000 ml; salt for filling and cooking water — 10 g
Action
Boil
Time
5 min
Temperature
boiling water
11
Melt the butter with sage, drain the ravioli, and toss them in the sage butter.
Products
butter — 10 g; fresh sage, chopped — 5 g
Action
Finish
Time
2 min
Temperature
medium heat
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available