This was another Bite meal. We just can’t stay away from there whenever we want to make a delicious meal. The inspiration from this started with the Rebar cookbook—there’s a fantastic sounding recipe in there for Wild Mushroom Ravioli with Citrus Sage Cream Sauce. That’s about the only thing I read and from there I improvised.
Fresh sage, a selection of fresh and dry mushrooms, and 52% cream (ooooooh baby) were some of the first things I picked up off the shelves. A nice bottle of white to pair with dinner from the wine shop down the street rounded out that shopping trip.
This is definitely a labor of love meal—it is not quick or all that easy, but it’s the perfect meal for a dinner party (the type of dinner party where you enlist the help of your guests, of course). While the pasta dough rests you sauté the filling and simmer the sauce. While the filling cools you roll out the pasta, and while the pasta boils you pull together the sauce. And that’s it, really. It’s easier than it sounds, I promise—and it is well worth it.
To serve, top with fresh greens and a drizzle of a lovely olive oil (pomace) (USA / Canada).
Sage, Mushroom, and Leek Ravioli
3 cups sliced cremini mushrooms
1 sliced portabello mushroom
2 cups assorted dried mushrooms
½ tsp smoked Hungarian paprika (hot or sweet)
½ tsp ground coriander
Freshly ground black pepper
Butter, as needed
Truffle oil, as needed2 leeks, sliced and rinsed (green and white parts)
1 cup finely grated Parmigiano-Reggiano cheese
500mL white wine
20 fresh sage leaves
¼ cup heavy cream300g tipo-00 (pasta) flour
2 tsp poppy seeds
½ tsp salt
3 large eggsFresh greens, to serve
Nice olive oil (pomace) (USA / Canada), to serve
Freshly grated Parmigiano-Reggiano cheese, to serveFor the filling
Heat a large cast iron skillet over low heat. Melt some butter and add a few drops of truffle oil, and begin to sauté the fresh mushrooms, adding in the paprika and coriander along with lots of freshly ground black pepper. Meanwhile, pour 1¼ cups boiling water over the dried mushrooms in a bowl and let rehydrate (this makes a fantastic mushroom broth we’ll use in the sauce).Once the fresh mushrooms have shrunk down and browned nicely, drain the rehydrated mushrooms, reserving the liquid. Chop the rehydrated mushrooms and add them to the pan with the other mushrooms (I find a food processor to be super helpful here as they can be all squishy and a bit jumpy). Cook, stirring, adding more butter if needed, for about 2 minutes. Remove to a bowl.
Add more butter or some olive oil (pomace) (USA / Canada) to the pan and sauté the leeks until they’re very soft and greatly reduced. Mix the leeks, mushrooms, and parmigiano-reggiano cheese together, tasting for seasoning. Once delicious, set aside.
While you’re letting the mushrooms and leeks cook down, combine the wine, reserved mushroom broth, and sage leaves in a small sauce pot and simmer until reduced to about ¾ cup. Remove from the heat and stir in the cream.
For the pasta
Sift together the flour, salt, and poppy seeds. Make a well in the center and crack the eggs into it. From here, follow the directions in my entry on homemade pasta until you’ve got it rolled out into large, flat sheets.Pulling it all together
Since we’re making jumbo ravioli, we will use the dimensions of your pasta roller to determine the size of the ravioli (unless your roller is more than 5 or 6″ across… that’s a bit ridiculous. Trim to something around 4″ wide if that’s the case). Fold the ravioli strip over to create a square. That’s your ravioli. Fill it with a few spoonfuls of the mushroom mixture and press to seal with damp fingers.Boil the ravioli two at a time in a wide pot for about 3 minutes each, removing with a slotted spoon and letting drain on a cooling rack or some paper towels before moving to a plate. Top with sauce, the greens, a drizzle of olive oil (pomace) (USA / Canada), and more parmigiano-reggiano.
This is a must for this weekend, I might have to incorporate our first red kurri squash from the garden.
Oooh! I’m so jealous your garden is already giving you goodies, you must live much farther south than I do! I am dutifully watching my neighbor’s raspberry bushes 😀 He’s going to be out of the country when they’re producing berries, so I have been given free license to take as many as I can… muahahahahhahaah.
We must be riding the same brain wavelength or something… I made a mushroom-filled ravioli last weekend! I’ve never tried putting poppy seeds into my pasta dough, but I love the effect and definitely love a bit of crunch in things 🙂 Sage and mushroom is one of my favourite combos, too. I’m on a fresh pasta kick lately, so perhaps I’ll make another batch of ravioli this weekend? Most definitely.
OOoh… creepy? Or just common sense, as mushrooms are delicious and I can never go too long without making a meal based around them? Did you end up making a big ol’ batch of pasta/raviolis on the weekend? Omnomnom.
Actually, my desire to make pasta all weekend didn’t pan out as the weather was too perfect to not garden. I think I still have dirt ground into my cuticles and under my nails… Instead, we had an epic (seriously. EPIC.) first bbq of the season, which involved hickory-infused veggie kabobs, portabello burgers with homemade aioli, arugula pesto, almond “feta”, and walnut red pepper dip, and baked potato fans. Side note: Arugula pesto is so good! Where has it been all my life? We JUST ran out of our frozen batch from last summer, and our new basil plants are still babies… So at the grocery store when I saw organic arugula on 50% clearance and it still looked perfect, I knew it was fate 😛 I bough 2 pounds (8 containers) worth and now have 4 pounds (YUP) of arugula pesto cubes that should last at least a year. We had bbq #2 tonight, and made marinated “carrot dogs” which were soooo much better than tofu dogs. Sounds weird, but they were really tasty! Anyway, I’m rambling as usual… and now I’m craving all of the above AND pasta! I love summer!
I don’t blame you! I had plans to reply to e-mails and clean bathrooms and make soap this weekend, but I went out to BC and went camping instead 😀 And it was fantastic and I have no regrets, haha. We did a great dinner of spelt fusilli (from Bulk Barn ;)) with this amazing corn, black bean, and honey salsa we got at a local bee stand. Yummers! I added a big scoop of chevre, of course 😉 And then s’mores for dessert! There was a stag party nearby so we were kept up by a bunch of drunken hooligans firing guns into trees and shit late into the night 😛 Ohhh well.
Three cheers for arugula pesto! I think I’ve written about it here before… maybe not. Meh. It’s so good! I love to make a big batch of it and then mix it with beaten eggs and cream for a quiche filling.
Ok, tell me about carrot dogs—I’m intrigued!
Camping ALWAYS wins, as it should! All about the Canadian priorities. And gourmet camp food 😛 I’ll e-mail you the carrot dog recipe!
Yay carrot dogs! I just bought the most beautiful bag of new, 2013 Alberta-grown baby carrots, and I am so excited! Actually, I went a bit nuts on the veggies yesterday and my favourite veggie stand, but I’m ok with it 🙂 And I discovered that they carry the most beautiful Hutterite eggs! Now I just have to figure out how to get eggs home in sold pieces in my bike bags 😛
I made a giant batch of carrot dogs for our family reunion on the weekend since I wanted to make sure no one was consuming “real” hotdogs. Everyone LOVED them and wanted the recipe, so I at least now I know it wasn’t all in my head 😛 I have baby carrots soaking in the leftover marinade now that I’m going to use to cut up for baked beans, and to make mini carrot dogs 🙂 Your Alberta baby carrots will be put to good use I’m sure!
Yummy! You’re so good to your family, making sure they don’t gobble up all those sulfates and preservatives & what not. And I LOVE the idea of baked bean mini carrot dogs—brilliant!
I do love your recipes, but as I’m making this (or a version of it, since I want to use up things I have at home) I’m noticing there are a few steps missing. It’s pretty easy to figure out where the cream goes, but there’s no mention of it in the directions. 😉
It might be worthwhile to do a quick review of it in case anything else got missed.
Keep writing fun recipes for us to try. So far my husband likes your peanut udon noodles the best (with chicken added), but I’m hoping this will come in a close second. It might be a winner for me.
Thanks so much for catching this, Nicci! It took me a while to get to it, but I fianlly went back and fixed it up & gave it a double check. Thanks for reading & cooking with me 🙂 I had the peanut udon noodles for dinner tonight—omnomnom. Your husband has good taste 😉