1 pound oyster mushrooms (about 5 cups), cleaned and stems removed
4 tablespoons (half stick) unsalted butter
salt
freshly ground black pepper
1 bunch chives, chopped (about 1/4 cup)
1 package wonton wrappers, cut into circles
1 egg, beaten
1/2 cup Parmesan cheese, grated
Brown Sage Butter
4 tablespoons (half stick) unsalted butter
1/2 bunch sage, leaves picked and chopped
juice of half lemon
1/4 cup finely grated Parmesan cheese
sea salt
freshly ground black pepper
In a sauté pan, add the butter and sage and cook until golden brown, then add the lemon juice to arrest the cooking process. Stir in Parmesan and salt and pepper.
To make the raviolis, 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 1 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 may garnish the dish with deep-fried whole sage leaves and grated Parmesan cheese if you wish. Serves 4 to 6.
