nutritional information

Per Serving (8 ravioli):

  • Calories: 298
  • Protein: 5 g
  • Total Fat: 25 g
  • Saturated Fat: 13 g
  • Carbohydrates: 21 g
  • Cholesterol: 53 mg
  • Sodium: 336 mg
  • Fiber: <1 g
  • Sugar: <1 g

Wild Mushroom Ravioli in Sage and Brown Butter Sauce

Wild Mushroom Ravioli in Sage and Brown Butter Sauce

Serves 5

“I have been cooking ever since I could see over the stove, but needed to get stuck behind a desk to inspire me to cook professionally,” says Emily Peterson. As a birthday present to herself, she enrolled at the Institute of Culinary Education in New York, and has never looked back. Emily now teaches cooking classes at the Astor Center in New York, provides cooking demonstrations at local farmers’ markets, and cooks at The Green Table restaurant. To create this winning entrée, she used won ton wrappers to make ravioli—a time-saving trick that let her focus on the filling ingredients instead of fussing with dough and pasta makers.
  • 1 Tbs. olive oil
  • 1 small shallot, minced (2 Tbs.)
  • 1 4-oz pkg. “gourmet blend” mushrooms (shiitakes, oyster mushrooms, and baby bellas), diced
  • 2 Tbs. white wine
  • 1 tsp. fresh thyme leaves
  • 20 square won ton wrappers
  • ¼ lb. (1 stick) unsalted butter
  • 4 fresh sage leaves, plus more for garnish
  • 2 Tbs. grated Parmesan cheese

1. Heat oil in skillet over medium heat. Add shallot, and sauté 2 minutes. Add mushrooms, and cook 7 to 10 minutes, or until softened. Add wine and thyme, and cook 2 minutes. Season with salt and pepper, if desired. Cool.
2. Cut 1 won ton wrapper in half, to form 2 rectangles. Brush edges of won ton half with water, and place 1 tsp. mushroom mixture on one side. Fold won ton wrapper in half to make square ravioli, pressing on edges to seal. Place on baking sheet. Repeat with remaining won ton wrappers and filling.
3. Melt butter in large skillet over low heat. Add sage leaves, and cook 8 to 10 minutes, or until fatty solids in butter sink to bottom of saucepan and turn nutty brown.
4. Meanwhile, cook ravioli in large pot of boiling salted water 2 minutes, or until they float to top. Transfer to skillet with slotted spoon, and toss to coat with brown butter sauce. Season with salt and pepper, if desired, and sprinkle with cheese.

January 2010 p.63

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comments

Delicious!

Annette - 2014-01-18 01:23:27

I'm a vegan, what could I substitute for the butter?

Debby Smith - 2014-01-18 01:15:08

Parmesan isn't vegetarian

Pip - 2014-01-17 23:22:27

I made these and they were to die for! The only problem I had was the wonton wrappers were flimsy and kept breaking apart. Anyone else had that same problem and how to fix it..

michelle - 2013-03-12 00:40:25

This recipe is divine and very elegant, home-made ravioli is always a hit at dinner parties. :)

Anise - 2013-03-06 01:01:40

I tried this recipe and I had a little trouble with the wonton wrappers... my ravioli came out rather limp and unappealing. Am I cooking them too long? I'm only 17 so I'm not exactly a master chef. Help??

Hannah - 2010-03-31 10:57:02

I add 150 gr of ricotta in the filling and walnuts with butter and sage. They came out delicious!!

Massimo - 2010-02-26 21:13:21

This looks heavenly.

Michael Harding - 2011-10-13 13:33:37