Portobello Mushroom Ravioli + Sage Brown Butter Sauce

subheading: Ingredient List:

subheading: for the pasta dough:

4 cups flour

6 eggs

2 pinches salt

1 tbsp olive oil

subheading: for the filling:

4 large portabello mushrooms

3 large shallots

4 cloves garlic

1 tbsp fresh thyme leaves

¼ cup shredded grana padano cheese (or parmesan)

4 tbsp butter

salt + pepper to taste

subheading: for the sauce:

½ cup butter

12 sage leaves

1 tsp salt

subheading: Kitchen Tools:

large saute pan, large stock pot, pasta roller, ravioli cutter, ravioli press (optional)

subheading: Prep Work:

Finely dice shallots, mince garlic, finely chop thyme. Clean mushrooms with a damp towel and coarsely chop. (You don’t want the pieces of mushroom to be too big because they’ll tear through the dough of your ravioli).

Measure your flour into a large mixing bowl and create a well in the center for your eggs. Crack eggs into the well, add olive oil, and scramble with a fork. Slowly incorporate your flour into the egg mixture into you have a shaggy dough. Flour a flat surface and knead your dough for 5 minutes, adding extra flour if it’s sticky. Dough should feel dense and thick, but shouldn’t stick to your hands while you’re kneading it. Cover with saran wrap and let it rest on your counter for 20 minutes. Check out my post about making your own pasta for more info. Measure your flour into a large mixing bowl and create a well in the center for your eggs. Crack eggs into the well, add olive oil, and scramble with a fork. Slowly incorporate your flour into the egg mixture into you have a shaggy dough. Flour a flat surface and knead your dough for 5 minutes, adding extra flour if it’s sticky. Dough should feel dense and thick, but shouldn’t stick to your hands while you’re kneading it. Cover with saran wrap and let it rest on your counter for 20 minutes. Check out my post about making your own pasta for more info.

Directions at thekitchenflamingo.com

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