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Recipe details
Ravioli with Ricotta, Large Brown Mushroom, and Sage Butter
Eight fresh ravioli filled with sautéed large brown mushroom, ricotta, and Parmesan are boiled until tender and finished with sage butter. A dinner idea with ingredients and cooking steps in one place.
≈ 306 kcal/100 g · ≈ 765 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 flour100 g
large egg, beaten50 g
water for dough10 ml
large mature brown mushroom, cleaned and finely chopped50 g
ricotta60 g
finely grated Parmesan10 g
olive oil5 ml
butter for sauce20 g
fresh sage leaves5 g
fine salt1 g
boiling water for cooking ravioli240 ml
Cookware and utensils
rolling pin
large skillet
pot
slotted spoon
Directions
01
Mix the flour and salt, add the beaten egg and dough water, and knead until a smooth dough forms.
Products
all-purpose flour — 100 g; fine salt — 1 g; large egg, beaten — 50 g; water for dough — 10 ml
Action
knead
Time
6 min
Temperature
room temperature
02
Cover the dough and rest it for 10 minutes.
Products
No products at this step
Action
rest
Time
10 min
Temperature
room temperature
03
Heat the olive oil, sauté the chopped mushroom until its moisture evaporates, and cool it for 3 minutes.
Products
olive oil — 5 ml; large mature brown mushroom, cleaned and finely chopped — 50 g
Action
sauté
Time
7 min
Temperature
medium heat
04
Mix the cooled mushroom with ricotta and Parmesan.
Products
large mature brown mushroom, cleaned and finely chopped — 50 g; ricotta — 60 g; finely grated Parmesan — 10 g
Action
mix
Time
2 min
Temperature
cool
05
Roll the dough to about 1 mm thick, cut eight 7 cm squares, place 15 g filling on each square, fold each into a triangle, and press the edges firmly.
Products
all-purpose flour — 100 g; large mature brown mushroom, cleaned and finely chopped — 50 g; ricotta — 60 g; finely grated Parmesan — 10 g
Action
shape
Time
10 min
Temperature
room temperature
06
Boil the cooking water with the remaining salt, add the ravioli, and cook until tender and the filling reaches 71°C.
Products
water for dough — 240 ml; fine salt — 1 g
Action
boil
Time
4 min
Temperature
boiling water; filling 71°C/160°F
07
Melt the butter with the sage, lift the ravioli into the skillet, and coat them with the sauce.
Products
butter for sauce — 20 g; fresh sage leaves — 5 g
Action
finish
Time
5 min
Temperature
medium-low heat
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available