r_ravioli_jf07

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Serves four to six

Brown Sage Butter
4 tablespoons (half stick)
unsalted butter
1/2 bunch sage leaves, picked and softly sliced
juice of half a lemon
1/4 cup finely grated Parmesan cheese
sea salt
freshly ground black pepper

Ravioli
1 pound oyster mushrooms (about 5 cups), cleaned and stems removed
1/4 cup (half stick) unsalted butter
salt
freshly ground black pepper
1 bunch chives, chopped (about 1/4 cup)
1 package wonton wrappers, cut into circles with a circle cutter
1 egg, beaten
1/2 cup grated Parmesan cheese

In a sauté pan, add the butter and sage leaves, softly sliced so they don’t turn brown, and cook until golden brown. Once this color has been achieved, add the lemon juice to arrest the cooking process. Stir in Parmesan and salt and pepper.

Sauté mushrooms on high heat with the butter until wilted. Season with salt and pepper and add the chopped chives. Let the mushrooms come to room temperature. Brush one side of the cut-out wonton wrapper with the beaten egg. Place a heaping mound of mushrooms in the center and cover with another wonton wrapper.

Seal edges well and let air dry on a sheet tray covered with plastic wrap. Drop in simmering water for 1 to 2 minutes, drain and place on the plate.

Drizzle brown sage butter over the ravioli and serve immediately. You can garnish the dish with deep-fried whole sage leaves and grated Parmesan cheese if you wish.

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