Recipe: Prosciutto and Mushroom Ravioli in Sage Butter

By Nancy Caivano

Prosciutto and Mushroom
Ravioli in Sage Butter

Serves 6

Ingredients for pasta:
2-1/4 cups all-purpose flour
1/3 cup water
2 eggs
1 tbsp olive oil
1 tsp salt

For ravioli:
2 tbsp olive oil
1 shallot, minced
5 cloves garlic, chopped
   (or 1 tbsp jar chopped garlic)
1/2 lb prosciutto, finely chopped
2 cups mixed mushrooms
   (variety your preference), thinly sliced
Salt and pepper
1 cup ricotta
1 egg, beaten
1/4 cup parsley, chopped
1-1/2 cups grated Pecorino Romano cheese
   (or Parmesan), divided

For egg wash:
1 egg beaten with 2 tbsp water for egg wash

For sauce:
1 stick butter (1/2 cup)
8 large sage leaves

Method:

To prepare pasta:
In a large bowl with wooden spoon, stir 2-1/4 cups flour with remaining ingredients to make a stiff dough. On a well-floured surface knead dough until smooth and not sticky. Wrap dough with plastic wrap and let rest 30 minutes.

To make filling:
Heat 2 tbsp olive oil in a skillet over medium-high heat. Add shallot and garlic and sauté until garlic just begins to brown. Add prosciutto and sauté 5 minutes more. Add mushrooms and cook until mushrooms turn golden brown, about 10—15 minutes. Season with salt and pepper, transfer to a bowl and cool to room temp.

When cooled, add ricotta, egg, parsley and 1 cup romano. Combine well and season with salt and pepper.

Cut pasta dough in half. Roll out both halves of pasta dough very thinly (about 1/8") on a floured board. Cover one half with a damp towel to prevent drying. Drop filling by tablespoons, about 1" apart on one sheet pasta dough. Brush other sheet of pasta with egg wash. Gently place second sheet of pasta, egg side down on top of first sheet. Gently press around filling to seal. Using a ravioli, biscuit cutter, large cookie cutter, or a sharp knife, cut ravioli. Let cut ravioli rest 10 minutes.

To make sauce:
Melt butter in a small skillet or saucepan over medium heat. Add sage leaves and fry gently, until butter turns golden brown. Be careful—butter can scorch very quickly. You want a golden brown not a dark brown.

Meanwhile, bring a large pot of salted water to boil. Add the ravioli and boil until the ravioli are al dente. Drain, toss gently with the butter and 1/2 cup romano cheese and serve, passing extra grated cheese.

Note:
This recipe is easily doubled or tripled. You can freeze ravioli by placing on a baking sheet lined with plastic wrap or parchment paper. When frozen, place in zip top plastic bags.