Wild Mushroom Ravioli with Sage Brown Butter and Roasted Walnuts has fall written all over it. It’s mushroom season, comforting pasta and nutty brown butter and walnuts. Even sage brings fall to the table since it’s often used in Thanksgiving turkey stuffings. Hello comfort food!
Foraging mushroom is a satisfying feeling but it can be a bit daunting too as we don’t know what is safe to eat. This time, we were looking for chanterelles and porcini (boletus).
Porcini was a totally new thing for us, as we think picking other mushrooms than chanterelles pretty high risk. After assessing the risk and finding out that it’s actually just one mushroom the porcini can look like, and that’s not even poisonous (just not good). And yes – we found both chanterelles and porcini!
But first let us just take a moment and enjoy the look of this mystical forest and its tiny mushroom.
Pumpkin may be the pinnacle of fall food, and it works great with pasta, hence this delicious creamy parmesan pumpkin pasta and this mega delicious pumpkin gnocchi with a cream sauce. However, as much as we might think we want to eat pumpkin every day during these months, you will likely want to switch it up. And this wild mushroom ravioli is perfect for that!
You can really use whatever mushroom you feel like for this mushroom ravioli recipe, but chanterelles and porcini are excellent choices! If you can only find regular white button mushroom or cremini, I’m sure that will be good too. Let me know if you try it!
Making pasta (and ravioli) without a pasta maker
Wild Mushroom Ravioli can be made without a pasta maker. And I’ll show you how, all you need is a food processor, a rolling pin and 4 hours of resting time. I had never made pasta myself, but I still wanted to use my wild mushrooms in a ravioli, so I did some research.
The recipe I followed is from Cook’s Illustrated, and I have done no alterations (other than rewrite it). Although I did not add more flour or water because I found the dough to be perfect (this will probably depend on the size of eggs you use, mine were fairly large).
Tips to keep in mind when not using a pasta maker:
- Olive oil – makes it easier to roll out by hand
- Extra yolks – more chew to the dough once cooked (because of the protein), but still easy to roll out
- Long rest (four hours) – the gluten will relax and it makes it easier to roll out
Mix all the ingredients and process in a food processor for 45 seconds (1-4), until it’s barely tacky to the touch. Use the chopping knife blade of your food processor and not a flat beater or wire whip. Add more flour or olive oil/water if you need to change the consistency.
See photo 3, the dough was a little too sticky, but after 45 seconds it was not anymore (4).
On a dry surface – knead the dough until smooth (2 min), make a cylinder and wrap in foil and rest in the refrigerator for at least 4 hours (5). This makes the gluten relax and that in return makes it easier to roll out. I ended up at the mountain, hiking, so I wasn’t home until maybe 6 or 7 hours of resting. And it was a piece of cake to roll out (Afterthought – are cakes easy to roll out?).
When you are rolling out the dough; cover the dough you are not working with (6). I cut the cylinder in 6 to make them a little smaller to roll out (7). Press the dough into a 7 cm (3 in) square with your fingers (8). Roll with a rolling pin to a 15 cm (6 in) square.
Dust just a tiny amount of flour on both sides of the dough, and roll it into 0.04 inches (1 mm) (9). You should be able to see the shadow of your fingers when you hold it to the light (11). Start to cut the pasta into 8 cm (3+ in) circles. I used a 8 cm cookie cutter, you can also use a glass or something (10-12), but preferably something with a little sharp edges for cleaner cuts.
Making the wild mushroom filling
The wild mushroom ravioli filling is pretty easy to make. If you don’t want to make it vegetarian, I suggest adding a little bacon in it. It gives more flavor and savory saltyness to it, and it was super delicious. Cook the pieces of bacon until brown but not crispy.
After the mushrooms have been brushed clean of any dirt and cut into small bite sized pieces, add them into a non stick saucepan (preferably the one you cooked bacon in). Cook the mushrooms and onion in the pan with a little butter (if needed) for 5-7 minutes or until onion is translucent.
Now add in thyme, salt and pepper, sherry and heavy cream (13). If you don’t have sherry, using the same amount of dry white wine works good too. I used Manzanilla sherry, which is pretty similar to white wine. Give it a boil and simmer until it thickens. We don’t want a very liquid mixture (14), as this is going into a ravioli.
The sauciness comes in the brown butter, which you will make now!
Mushroom ravioli sauce
There are many ravioli sauces that are popular with mushroom ravioli, like lemon butter sauce or cream sauce (try the cream sauce that I made for these pumpkin gnocchi – just omit the chanterelles! I mean Y-U-M.) But for this mushroom ravioli recipe I used just a simple brown butter sauce.
Fall and brown butter are best friends. Brown butter gives the butter a whole new level of awesome nuttyness, and if you haven’t made brown butter before, now surely is your chance.
Cut your butter into smaller sized pieces so the butter melts evenly. This ensures the browning to happen at the same time in all of the butter. Add it in the pan (a light bottom is easier so you can see the browning action happening), and melt on medium high heat. The butter will begin to bubble, this is normal.
Stir occasionally to check the browning level. Once the butter smells really nutty and it has a lot of brown bits in it, you can take it off the heat. About 7-10 minutes. It is these brown bits that taste nutty, so don’t leave them out when you are pouring it over your wild mushroom ravioli.
Add the whole sage leaves the last 30 seconds of the frying time, just so they crisp up. If you are not serving it right away, I suggest taking out the sage and leave them to crisp up on a paper towel.
Assembling and cooking the ravioli
Add one small tablespoon of the thickened ravioli filling in the center of each pasta disc (15). Fold the dough around the filling and press the edges tightly together (16). Do this with the rest of the filling and pasta discs.
Cook the raviolis in a large saucepan with salted water. Cook them for around 2-4 minutes. Once the raviolis float to the surface, they are done. Pour the ravioli into a colander and drain the pasta water.
While the raviolis are cooking, dry roast coarsley chopped walnuts. Just pour them into a dry non stick pan and roast on medium high heat until you can smell the nutty deliciousness, a couple of minutes.
Divide the wild mushroom ravioli among the serving plates. Pour the sage brown butter over, drizzle with walnuts and garnish with fresh thyme. Enjoy!
Did you like this recipe? Here are other ways to impress your guests:
- Jamaican Jerk Chicken Quinoa Bowl with Fried Bananas and Pineapple Salsa
- Red Currant and Lemon Curd Brûlée Tart
- Curry Coconut Chicken Satay with a Mango Cucumber Salad
- Cucumber Pomegranate Vodka Lemonade
- Za’atar Date and Goat Cheese Naan with Pomegranate
- Rosemary Citrus Turkey Breast
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This recipe was originally published on Sep 11 2018, but updated on Sep 22 2021 for better photos and content.