Porcini Ravioli With Sage Brown Butter

Photo: Sheri Wetherell

Ingredients

4 sheets of uncut fresh pasta dough

2 large porcini mushrooms, chopped

1/2 sweet yellow onion, sliced thinly

2 fresh sage leaves, finely chopped

1/4 cup fresh parsley, finely chopped

2 eggs, beaten

4 teaspoons olive oil

4 teaspoons sweet butter

8 fresh sage leaves, left whole

Salt

Preparation

In a medium-sized saute pan, heat 2 tablespoons of olive oil over medium-high heat. Add onions and cook for about 3 minutes.

Reduce heat to medium-low and cook slowly, stirring frequently, until caramelized (about 30 minutes)

Remove from pan and set aside

Add another 2 tablespoons of olive to the pan and saute porcini over medium heat until browned

Remove from heat and add to onions

Combine porcini, onions, chopped sage leaves and parsley in a bowl

Lay one sheet of pasta flat and brush on a grid of beaten egg. Put spoonfuls of the filling in between the lines of egg. Lay the second sheet of pasta on top and press the two sheets together, molding little mounds of filling.

Cut out ravioli with a ravioli cutter

Place into boiling salted water until ravioli begin to float, remove from water

For the Sage Brown Butter: While ravioli are cooking, in a large saute pan, melt the butter with the remaining 8 sage leaves and a pinch of salt until it foams and becomes light brown. Reserve.

On medium heat toss the cooked ravioli in the sage butter then transfer to a serving platter or dishes. Add 2 ounces of the cooking water to the pan and swirl with any residual butter. Spoon the butter sauce over the ravioli.