Mushroom ravioli with kale pistachio and sage
Lock that luscious mushroom ricotta and pistachio filling into delicate sheets of fresh homemade pasta to form beautiful, tender ravioli. To serve, the ravioli are swirled in a brown butter sauce with sage and kale, then topped with more pistachios.
Ingredients
Mushroom ricotta and pistachio filling
- 1 cup duxelles
- ⅔ cup extra smooth ricotta
- ¼ cup Parmesan or Grana Padano, grated
- 2 ounces soft goat cheese
- 2 teaspoons sage, chopped
- ¼ teaspoon salt
- ¼ cup lightly salted pistachios, shelled
Pasta dough
- 350 grams “00” flour
- 50 grams semolina flour
- 4 eggs, plus 1 yolk
Pasta sauce
- ½ cup salted butter, cold and divided
- 12 whole sage leaves
- 4 teaspoons apple cider vinegar
- 1 bunch of kale, washed, ribs removed and finely chopped
- 1 cup chicken or vegetable stock
- ½ cup pistachios, chopped
- Salt to taste
Instructions
Mushroom ricotta and pistachio filling
- In a bowl, combine duxelles, ricotta, Grana Padano, goat cheese, sage and salt.
- Place pistachios in the bowl of a food processor and pulse until fine. Add the pistachios to the remaining ingredients, mix well and refrigerate until ready to use.
Pasta dough
- Combine the flours. Tip onto a clean countertop and make a well in the centre. Add the eggs and beat gently, gradually working in more flour. Use your hands to knead the dough until it forms a smooth ball. Secure in plastic wrap and allow to rest for 15 to 20 minutes. Knead again for about 3 minutes, then cut into four sections and replace the plastic wrap.
- Roll out sheets of pasta using a pasta machine. Work the pas-ta through the machine repeatedly, gradually adjusting the thickenness to a finer setting, until you can just see your hand through the pasta. It’s typically a setting of 6 or 7.
- On a floured surface, lay a sheet of pasta. Add the reserved mushroom, ricotta and pistachio filling to a piping bag. Pipe mounds of about 1 teaspoon at equal intervals along the surface of the pasta, allowing room to fold the pasta over to enclose each mound of filling. Brush the pasta with egg, then fold it over to enclose and press it with your hands close to the mound to remove any air bubbles. Use a pasta-cutter or a 1½-inch stamp to cut the ravioli, then place them on a sheet of parchment paper in the refrigerator. Repeat with the remaining pasta. If working for more than 1 hour, refrigerate the additional pasta dough and let it come to room temperature before using. Leftover pasta dough can be frozen for future use.
Pasta sauce
- In a large saucepan, melt ¼ cup of butter over medium heat until it turns brown. Remove from the heat, add the sage leaves and watch them crisp up. Use a slotted spoon to remove the leaves and set aside.
- Meanwhile, cook ravioli in a large pot of boiling salted water. Pasta is ready when it floats, approximately 2 to 3 minutes.
- Place the saucepan back on medium heat, add cider vinegar, and stock. When warm, add the kale, then whisk in ¼ cup of cold butter. Allow the sauce to thicken slightly and add the pasta. Swirl it together until the ravioli are coated. Divide among four plates and top with chopped pistachios and the crispy sage leaves.
