View Recipe

My Store: Store Details (change)

Wild Mushroom Ravioli With Sage Butter

DIRECTIONS

Soak dried mushrooms in 1 cup boiling water about 15 minutes or until soft. Drain; squeeze and finely chop mushrooms.
Meanwhile, in a large skillet cook fresh mushrooms in hot olive oil over medium-high heat about 5 minutes or until liquid evaporates. Add porcini mushrooms, parsley, and garlic; cook for 1 minute more. Sprinkle with salt and pepper.
In a medium bowl combine mushroom mixture, ricotta, and egg yolk. If desired, cover and refrigerate until needed.
For each ravioli, spoon 1 tbsp mushroom mixture onto a wonton wrapper. Brush egg white around edges and top with another wrapper; press to seal.
In 2 large saucepans bring large amounts of water to boiling. Add half of the ravioli to each pan; cook for 3 to 5 minutes or until tender. Meanwhile, combine melted butter and the 2 teaspoons sage. With a large slotted spoon, transfer cooked ravioli to soup plates. Drizzle with butter mixture and sprinkle with Parmesan cheese. If desired, garnish with sage sprigs.