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Recipe details
Mushroom and Ricotta Ravioli with Sage Butter
Thin homemade ravioli filled with sautéed meaty brown mushroom, ricotta, and Parmesan, boiled until tender, and tossed with sage butter. A dinner idea with ingredients and cooking steps in one place.
≈ 209 kcal/100 g · ≈ 626 kcal/serving
50 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.
All-purpose flour90 g
Beaten egg25 g
Water for dough35 ml
Large mature brown mushroom, cleaned and finely chopped60 g
Ricotta75 g
Finely grated Parmesan15 g
Butter10 g
Chopped fresh sage5 g
Boiling water for cooking ravioli2,000 ml
Salt2 g
Cookware and utensils
Rolling pin
Chef’s knife
Cutting board
Skillet
Large pot
Slotted spoon
Directions
01
Mix the flour, beaten egg, and water into a firm dough.
Products
All-purpose flour — 90 g; Beaten egg — 25 g; Water for dough — 35 ml
Action
Mix
Time
5 min
Temperature
Room temperature
02
Knead the dough until smooth, cover it, and rest it for 15 minutes.
Products
All-purpose flour — 90 g; Beaten egg — 25 g; Water for dough — 35 ml
Action
Knead and rest
Time
15 min
Temperature
Room temperature
03
Sauté the mushroom in a dry skillet until its moisture evaporates and it browns lightly.
Products
Large mature brown mushroom, cleaned and finely chopped — 60 g
Action
Sauté
Time
7 min
Temperature
Medium heat
04
Cool the mushroom
Products
Large mature brown mushroom, cleaned and finely chopped — 60 g; Ricotta — 75 g; Finely grated Parmesan — 15 g; Salt — 2 g
Action
Mix
Time
2 min
Temperature
Cool to lukewarm
05
mix it with ricotta, Parmesan, and half the salt
Products
Large mature brown mushroom, cleaned and finely chopped — 60 g; Ricotta — 75 g; Finely grated Parmesan — 15 g; Salt — 2 g
Action
Mix
Time
2 min
Temperature
Cool to lukewarm
06
Roll the dough to about 1 mm thick and cut ten 7 cm squares.
Products
All-purpose flour — 90 g; Beaten egg — 25 g; Water for dough — 35 ml
Action
Roll and cut
Time
7 min
Temperature
Room temperature
07
Divide the complete filling evenly among the ten squares, fold each into a sealed ravioli, and press out air.
Products
Large mature brown mushroom, cleaned and finely chopped — 60 g; Ricotta — 75 g; Finely grated Parmesan — 15 g
Action
Fill and seal
Time
7 min
Temperature
Room temperature
08
Boil the ravioli until the wrappers are tender
Products
Water for dough — 2,000 ml
Action
Boil and drain
Time
3 min
Temperature
Boiling water
09
lift them out with a slotted spoon
Products
Water for dough — 2,000 ml
Action
Boil and drain
Time
3 min
Temperature
Boiling water
10
Melt the butter with the sage and remaining salt in the skillet.
Products
Butter — 10 g; Chopped fresh sage — 5 g; Salt — 2 g
Action
Melt
Time
3 min
Temperature
Medium-low heat
11
Toss the drained ravioli in the sage butter and serve hot.
Products
Butter — 10 g; Chopped fresh sage — 5 g
Action
Toss and serve
Time
3 min
Temperature
Hot
Recipe sources
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