Wild Mushroom Ravioli In Sage & Brown Butter Sauce
Here’s an easy way to incorporate the amazing health benefits of mushrooms into a yummy and savory meal.
Using wonton wrappers to make ravioli is a time-saving trick that lets you focus on the filling ingredients instead of fussing with dough and pasta makers.
𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦 – (approx. 4 servings)
1 Tbs. olive oil
1 small shallot, minced (2 Tbs.)
3/4 cup diced fresh or dried (reconstituted) “gourmet blend” mushrooms (shiitakes, oyster mushrooms, and baby bellas) * SEE MUSHROOM NOTE
2 Tbs. white wine
1 tsp. fresh thyme leaves
10 large square wonton wrappers, cut in half (making 20 rectangles total)
1/4 lb. (1 stick) unsalted butter
4 fresh sage leaves, plus more for garnish
2 Tbs. grated Parmesan cheese
*𝗗𝗥𝗜𝗘𝗗 𝗠𝗨𝗦𝗛𝗥𝗢𝗢𝗠 𝗡𝗢𝗧𝗘:
If using dried wild mushrooms instead of fresh, you’ll want to reconstitute them in water first.
Start your mushrooms soaking as the first step in your recipe and use room temperature water. Use hot water for thickly sliced or capped mushrooms only if you are in a hurry. They’ll want to float in the water so use a dish to keep the dried shrooms submerged in water.
The mushrooms should be ready to use after 30 minutes of soaking in room temp water. You can also soak them overnight in preparation for the following day.
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 wonton wrapper in half, to form 2 rectangles. Brush edges of wonton half with water, and place 1 rounded teaspoon of mushroom mixture on one side. Fold wonton wrapper in half to make square ravioli, pressing on edges to seal. Place on baking sheet. Repeat with remaining wonton 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 wontons 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.
𝗡𝗢𝗧𝗘: The picture shows a small ramekin of the leftover brown butter sauce served along with the mushroom “ravioli”. I’d recommend discarding the leftover butter after slightly browning the wontons in the butter in Step 4 above. No sense in adding unnecessary calories and fat to this otherwise nutritious dish.
Carbs: 21 g
Cholesterol : 53 mg
Fat: 25 g
Fiber: 0.5 g
Protein: 5 g
Saturated Fat: 13 g
Sodium: 336 mg
Sugar: 0.5 g
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