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Morel & Ricotta Ravioli in Brown Butter Sage Sauce

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Ingredients Method

Ingredients
  

Fresh Pasta Recipe
  • 2.5 Cups 00 Flour
  • 4 Free Range Eggs
  • Sea Salt To Taste
  • Fresh Thyme To Press Into Pasta Dough
  • Note: This will make more pasta dough than required for this recipe. Wrap the rest and put in the fridge. Use in other pasta recipes.
Ravioli Filling
  • 2/3 Cup Fresh Morels Washed & Diced
  • 1 Cup Fresh Ricotta
  • 2 tbsp Fresh Parmesan Reggiano Freshly Grated
  • 2-3 tbsp Ramp Minced. Note: This can't be substitued with the leeks from the grocery store. Wild leeks are much smaller and a very different flavour :) It's better to skip it than substitute
  • Splash of white wine
  • 1 Shallot Minced
  • 2 Cloves of Garlic Minced
  • Sea Salt To Taste
  • Freshly Cracked Peppercorn To Taste
  • Butter For Sauteing Morels, Shallot, and ramps
Brown Butter Sage Sauce
  • 3-4 tbsp Butter
  • 4-5 Sage Leaves
  • Pine Nuts Toasted
Garnish
  • Fresh Parmesan Reggiano

Method
 

Pasta Dough
  1. Put 00 flour and salt into a bowl. Make a well. Crack eggs into the well.
  2. Stir and knead together. Dump pasta on to the counter top, and knead for about 5 minutes, until smooth.
  3. Wrap in plastic wrap and refridgerate for 30 minutes to 1 hour.
  4. Roll pasta out. Sprinkle fresh thyme on to the dough, and fold and roll again.
  5. Pass through a pasta maker, and lay out strips. Keep covered so they don't dry out.
Morel & Ricotta Filling
  1. Add butter to a cast iron pan over medium heat. Once melted and frothy, toss in minced morels, shallots, ramps, and garlic. Saute. The morels will let out a lot of liquid. Continue to pan fry until all of the liquid is gone, and mushrooms are dry. Deglaze the pan with a splash of white wine, and reduce. Remove from heat.
  2. Mix mushroom mixture with ricotta, Parmesan Reggiano, salt, pepper, Set aside.
Assembly
  1. Spoon ricotta and morel mixture on to your pasta dough. Cover with additional pasta, and press down in a circle around your morel filling. Cut with a pasta cutter or sharpe knife into a square, and put aside.
  2. Boil salted water.
Brown Butter Sage Sauce
  1. Brown butter and sage leaves over medium low heat until it smells nutty and turns a toasted brown colour (not too dark. be careful not to burn it). Remove from heat.
Assembly
  1. Boil your ravioli until it floats (about 3 minutes)
  2. Remove from boiling water, and toss with brown butter sage and toasted pine nuts.
  3. Garnish with Parmesan Reggiano & fresh cracked pepper
  4. Enjoy!