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    You are in: Home / Recipes / Wild Mushroom Ravioli in Sage and Brown Butter Sauce Recipe
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    Wild Mushroom Ravioli in Sage and Brown Butter Sauce

    Wild Mushroom Ravioli in Sage and Brown Butter Sauce. Photo by Chef Joey Z.

    1/2 Photos of Wild Mushroom Ravioli in Sage and Brown Butter Sauce

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    35 mins

    15 mins

    Chef Joey Z.'s Note:

    This recipe came from the January 2010 Vegetarian Times Magazine. I made this vegan, but I am posting the original recipe that isn't vegan. It was absolutely delicious and my DH asked for more. I wish I'd doubled the recipe, I will next time!! I bought the small won tons and they eliminated the need do any cutting thus saving me that step. Also when assembling the squares wet the non-floured side of the won ton. It sticks together better. I also sprayed the baking sheet with a little olive oil before placing the won tons on it to ensure it doesn't stick.

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    Ingredients:

    Serves: 5

    Yield:

    Raviolis

    Units: US | Metric

    Directions:

    1. 1
      Heat oil in a skillet over medium heat.
    2. 2
      Add the shallot and saute for 2 minutes. Add the mushrooms and cook for 7-10 minutes or until soft. Add the wine and thyme, and cook for 2 more minutes. Season with salt and pepper if you like. Cool.
    3. 3
      Cut 1 won ton wrapper in half to form two rectangles. Brush the edges of the won ton half with water, and place 1 teaspoons of the mushroom mixture on one side. Fold the wrapper in half to make a square ravioli.
    4. 4
      Press the edges to seal. Place on an unlined baking sheet. Repeat with the other won tons until you use up all the filling.
    5. 5
      Melt your butter in a large skillet over low heat. Add the sage leaves and cook for 8-10 minutes, or until the fatty solids in the butter sink to the bottom of the pan and turn nutty brown.
    6. 6
      Meanwhile, cook the ravioli in a large pot of boiling salted water for 2 minutes or until they float to the top. I found leaving them for 2 minutes was a bit long. As long as the won ton came to the top it was done.
    7. 7
      Transfer the cooked ravioli to the skillet with the brown butter with a slotted spoon. Toss with the butter. Season with salt and pepper if you wish and sprinkle with the cheese.
    8. 8
      Serve warm.
    9. 9
      Bon Appetit!

    Ratings & Reviews:

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    Nutritional Facts for Wild Mushroom Ravioli in Sage and Brown Butter Sauce

    Serving Size: 1 (90 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 299.6
     
    Calories from Fat 200
    66%
    Total Fat 22.2 g
    34%
    Saturated Fat 12.4 g
    62%
    Cholesterol 53.4 mg
    17%
    Sodium 217.8 mg
    9%
    Total Carbohydrate 19.8 g
    6%
    Dietary Fiber 0.8 g
    3%
    Sugars 0.5 g
    2%
    Protein 4.8 g
    9%

    The following items or measurements are not included:

    fresh sage leaves

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