Wild Mushroom Ravioli with Sage Butter SauceFeatured by Vergari Wines in the Diamond Wine Club.
For the Mushrooms:
1 12 oz. packages of mushrooms (crimini, portabello, or white)
3 packages of Wonton skin wrappers
2 Tbs. chopped fresh parsley
1/4 cup dry white wine
3 Tbs. olive oil
1 clove minced garlic
3 shallots, finely chopped
salt & pepper to taste
For the Sauce:
1 stick unsalted butter
4 fresh sage leaves
1/4 cup freshly grated parmesan cheese
Clean your mushrooms with a damp paper towel, then roughly slice them. Set aside. Chop your fresh garlic and shallots and set aside.
Finely chop your Italian parsley and set aside. Heat a large saute pan until hot. Add your olive oil, mushrooms, shallots, and garlic to the pan and saute over hot heat. When the liquid has exuded from the mushrooms, add your wine and allow it to reduce to almost nothing. Adjust the seasoning and add in the parsley. Allow mixture to cool.
When the mixture is cool, roughly chop in a food processor. Use your wonton skins and place a teaspoon of mixture on the skin. Brush the edge of the skin with water and carefully cover with another skin, not allowing air to remain. Crimp the edges.
When all are done, boil salted water and cook the pasta about 1-2 minutes.
In another saute pan, add 1 stick unsalted butter and melt until it turns slightly brown. Add 4 fresh sage leaves and the pasta to quickly toss. Grate parmesan cheese on top of the ravioli and serve immediately.