Recipe: Porcini Ravioli With Sage Brown Butter [edit]

Step 1

In a medium-sized saute pan, heat 2 tablespoons of olive oil over medium-high heat. Add onions and cook for about 3 minutes.

Step 2

Reduce heat to medium-low and cook slowly, stirring frequently, until caramelized (about 30 minutes)

Step 3

Remove from pan and set aside

Step 4

Add another 2 tablespoons of olive to the pan and saute porcini over medium heat until browned

Step 5

Remove from heat and add to onions

Step 6

Combine porcini, onions, chopped sage leaves and parsley in a bowl

Step 7

Lay one sheet of pasta flat and brush on a grid of beaten egg. Put spoonfuls of the filling in between the lines of egg. Lay the second sheet of pasta on top and press the two sheets together, molding little mounds of filling.

Step 8

Cut out ravioli with a ravioli cutter

Step 9

Place into boiling salted water until ravioli begin to float, remove from water

Step 10

For the Sage Brown Butter: While ravioli are cooking, in a large saute pan, melt the butter with the remaining 8 sage leaves and a pinch of salt until it foams and becomes light brown. Reserve.

Step 11

On medium heat toss the cooked ravioli in the sage butter then transfer to a serving platter or dishes. Add 2 ounces of the cooking water to the pan and swirl with any residual butter. Spoon the butter sauce over the ravioli.