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Recipe details
Mushroom and Ricotta Ravioli with Sage Butter
Thin egg-pasta ravioli filled with sautéed mature brown mushrooms, onion, ricotta, and Parmesan are boiled, drained, and briefly pan-fried in sage butter until lightly crisp. A dinner idea with ingredients and cooking steps in one place.
≈ 41 kcal/100 g · ≈ 1,015 kcal/serving
55 minAdvancedItalian
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.
all-purpose flour170 g
water for dough2,000 ml
beaten egg for dough40 g
large mature brown mushrooms, cleaned and finely chopped120 g
yellow onion, finely chopped25 g
olive oil for filling5 ml
whole-milk ricotta60 g
finely grated Parmesan15 g
fine salt for filling5 g
water for boiling ravioli, discarded2,000 ml
butter for pan-frying15 g
dried sage2 g
Cookware and utensils
large skillet
mixing bowl
rolling pin or pasta roller
6 cm square cutter
large pot
slotted spoon
Directions
01
Combine the flour, water, and beaten egg
Products
all-purpose flour — 170 g; water for dough — 2,000 ml; beaten egg for dough — 40 g
Action
knead
Time
2 min
Temperature
room temperature
02
knead until a smooth dough forms
Products
all-purpose flour — 170 g; water for dough — 2,000 ml; beaten egg for dough — 40 g
Action
knead
Time
2 min
Temperature
room temperature
03
cover the dough
Products
all-purpose flour — 170 g; water for dough — 2,000 ml; beaten egg for dough — 40 g
Action
knead
Time
2 min
Temperature
room temperature
04
Rest the covered dough.
Products
No products at this step
Action
rest
Time
15 min
Temperature
room temperature
05
Heat the olive oil in the skillet and sauté the onion and mushrooms until the mushroom moisture has evaporated.
Products
olive oil for filling — 5 ml; yellow onion, finely chopped — 25 g; large mature brown mushrooms, cleaned and finely chopped — 120 g
Action
sauté
Time
8 min
Temperature
medium heat
06
Cool the mushroom mixture
Products
large mature brown mushrooms, cleaned and finely chopped — 120 g; yellow onion, finely chopped — 25 g; whole-milk ricotta — 60 g; finely grated Parmesan — 15 g; fine salt for filling — 5 g
Action
combine
Time
2 min
Temperature
cool enough to handle
07
stir it with the ricotta, Parmesan, and salt
Products
large mature brown mushrooms, cleaned and finely chopped — 120 g; yellow onion, finely chopped — 25 g; whole-milk ricotta — 60 g; finely grated Parmesan — 15 g; fine salt for filling — 5 g
Action
combine
Time
2 min
Temperature
cool enough to handle
08
Roll the dough to about 1 mm thick and cut ten 6 cm squares.
Products
all-purpose flour — 170 g; water for dough — 2,000 ml; beaten egg for dough — 40 g
Action
roll and cut
Time
7 min
Temperature
room temperature
09
Place the complete filling evenly among the ten squares, fold each into a sealed ravioli, and press out trapped air.
Products
large mature brown mushrooms, cleaned and finely chopped — 120 g; yellow onion, finely chopped — 25 g; whole-milk ricotta — 60 g; finely grated Parmesan — 15 g; fine salt for filling — 5 g
Action
fill and seal
Time
6 min
Temperature
room temperature
10
Boil the ravioli in the water until tender and the filling reaches 71°C/160°F
Products
water for dough — 2,000 ml
Action
boil and drain
Time
3 min
Temperature
boiling water; filling 71°C/160°F
11
drain them with a slotted spoon
Products
water for dough — 2,000 ml
Action
boil and drain
Time
3 min
Temperature
boiling water; filling 71°C/160°F
12
Melt the butter with the sage in the skillet.
Products
butter for pan-frying — 15 g; dried sage — 2 g
Action
melt
Time
2 min
Temperature
medium heat
13
Pan-fry the drained ravioli in the sage butter until their edges are lightly browned.
Products
butter for pan-frying — 15 g; dried sage — 2 g
Action
pan-fry
Time
2 min
Temperature
medium heat
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
