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Morel & Ricotta Ravioli in Brown Butter Sage Sauce


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


  • Fresh Parmesan Reggiano


Pasta Dough

  • Put 00 flour and salt into a bowl. Make a well. Crack eggs into the well.
  • Stir and knead together. Dump pasta on to the counter top, and knead for about 5 minutes, until smooth.
  • Wrap in plastic wrap and refridgerate for 30 minutes to 1 hour.
  • Roll pasta out. Sprinkle fresh thyme on to the dough, and fold and roll again.
  • Pass through a pasta maker, and lay out strips. Keep covered so they don't dry out.

Morel & Ricotta Filling

  • 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.
  • Mix mushroom mixture with ricotta, Parmesan Reggiano, salt, pepper, Set aside.


  • 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.
  • Boil salted water.

Brown Butter Sage Sauce

  • 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.


  • Boil your ravioli until it floats (about 3 minutes)
  • Remove from boiling water, and toss with brown butter sage and toasted pine nuts.
  • Garnish with Parmesan Reggiano & fresh cracked pepper
  • Enjoy!