Wild Mushroom Ravioli With Sage Butter

Total Time: 35 mins Preparation Time: 35 mins

Ingredients

• Servings: 4
• 1 ounce dried porcini mushrooms
• 8 ounces fresh mushrooms, finely chopped
• 2 tablespoons olive oil or 2 tablespoons cooking oil
• 2 tablespoons snipped fresh flat-leaf italian parsley
• 2 garlic cloves, minced
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 3/4 cup ricotta cheese
• 1 egg yolk
• 12 ounces wonton wrappers
• 1 slightly beaten egg
• 2 tablespoons butter, melted
• 2 teaspoons snipped fresh sage
• 1/4 cup shaved parmesan cheese
• fresh sage sprig (optional)

Recipe

• 1 soak dried mushrooms in enough boiling water to cover for about 15 minute (until soft). drain; squeeze and finely chop mushrooms.
• 2 in a large skillet, cook fresh mushrooms in hot oil over medium-high heat about 5 min, or until liquid evaporates. stir in porcini mushrooms, parsley and garlic; cook 1 more minute. sprinkle with salt and pepper. in a medium bowl combine mushroom mixture, ricotta, and egg yolk.
• 3 spoon 1 t mushroom mixture onto wonton wrapper. brush egg around edges and top with another wrapper. press edges together to seal.
• 4 in two large saucepans, bring large amounts of water to boil. add half the ravioli to each pan; cook for 3 to 5 minutes (until tender).
• 5 combined the melted butter and snipped sage.
• 6 when ravioli is done, transfer to plates, drizzle with butter mixture, and sprinkle with parmesan cheese. garnish with sage sprigs.