Sage Mushroom Raviolis with White Wine Chive Cream Sauce

I love love making raviolis. The best raviolis is when you use fresh ingridients in season, you can make some lobster ravioli in May, some squash ravioli in October and in February some mushroom and sage ones, endless combinations but always so delicious!

Here is one of my favorite combinations! Sage mushroom raviolis and white wine chive sauce.

Raviolis- Makes 4 servings

What you’ll need:

• 6 crimini mushrooms

• 4 white button mushrooms

• 4 medium portobellos

• 2 tbsp of butter

• 4 large chopped sage leaves

• 1/4 medium onion

• 4 stems of thyme

• 5 tbsp of white wine

• 5 tbsp of ricotta

• 1 tsp salt

• Fresh pasta dough - look for my recipe on the blog

• Pecorino cheese to grate 

What you’ll do:

Make the ravioli filling. On medium heat, in a deep skillet, combine the butter and sage.   

In a food processor, chop the mushrooms & onion. Add to the skillet, and combine with the sage and butter. Sprinkle with salt. Remove the leaves from the thyme stem and add to the mixture. 

When the mixture has cooked down, add the white wine. When the mixture has an almost « mush » consistency, remove from heat and cool. 

When the mixture has cooled, add the ricotta and mix. 

Now take your fresh pasta dough and with your pasta machine make thin pasta sheets(a 7 on my machine) Add to your ravioli mold, fill the molds with the mushroom mixture and add another pasta sheet on top. You can now cut your raviolis shapes. Dust each ravioli with flour. They are ready to cook!  

Time to make your sauce! (See below) 

To cook raviolis: 

Bring water to a boil, add a drizzle of olive oil and sprinkle some salt, cook raviolis 60-90secs, when they start floating to the top. Add to your sauce, grate some Pecorino  cheese, and serve!! 

White Wine Chive Sauce

What to do:

• 2 tbsp of butter

• 2 large sage leaves

• 1/2 White Wine

• 2 cups of whipping cream

• 1 tbsp of flour

• 3 tbsp of chives

• 1 tsp of salt

• 2 tbsp of Pecorino cheese

What you’ll do:

On medium heat, add the butter and chopped sage leaves. When the sage is cooked slightly, add the white wine. 

When the white wine is cooked down, add the flour. Cook the flour for 60-90secs. Add the whipping cream and combine. Sprinkle some salt. Cook down for 10 mins. 

Add the Pecorino cheese, fold in the sauce. When everything is combined, sprinkle with chives.  

Add the raviolis!! 

**** TIP: want to make this plate even more hearty?!?! Fry up cubes of pancetta and drizzle over each plate! The extra cruche will be worth the calories! ****