Mushroom Ravioli in Sage Butter Sauce

Mushroom Ravioli in Sage Butter Sauce

Prep Time : 40-50 Minutes
Cooking Time : 30-40 Minutes
Serves : Makes 2 portions

Savour the indulgence of Mushroom & Ricotta Ravioli, a dish that takes comfort food to gourmet heights. Delicate pasta pockets are generously filled with a luscious blend of creamy ricotta cheese and earthy mushrooms, creating a harmonious melange of flavours. These tender parcels are lovingly bathed in a velvety brown butter sage sauce. Topped with a sprinkle of grated Parmesan and fresh herbs, this dish is a symphony of taste and texture that promises pure satisfaction with every forkful. 
40-50 Minutes
30-40 Minutes
Makes 2 portions


For pasta dough
  • 300 gms. refined flour + for dusting
  • Salt to taste
  • 2 eggs
  • 1 tbsp olive oil
  • Egg wash as required
For stuffing
  • 1 tbsp. olive oil
  • 1 medium onion
  • 5-6 button mushrooms
  • 10-12 porcini mushrooms
  • 6-7 shiitake mushrooms
  • ½ cup ricotta cheese
  • 1 p. Sorrentina Aglio e Olio Peperoncino Seasoning
  • Salt to taste
For ravioli 
  • Salt to taste
  • Olive oil to drizzle
For sauce
  • 3 tbsps butter
  • 4-5 sage leaves
  • Olive oil to drizzle


  1. For the pasta dough, separate the egg whites and yolk.
  2. Take refined flour, salt and yolks in a large bowl and mix well. Add water little by little (you will require nearly 1-2 tbsps of water) and knead well so as to get a stiff dough.
  3. Add olive oil and knead again until well combined. Cover with a damp muslin cloth and set aside to rest for 30-35 minutes.
  4. For the stuffing, start by chopping onions and all mushrooms finely.
  5. Heat oil in a pan and saute the onions until translucent. Add all mushrooms and saute on high heat until golden brown in colour.
  6. Add Aglio e Olio Peperoncino Seasoning and salt as per taste. Switch off the heat and add ricotta cheese and mix well. Set aside.
  7. Dust the worktop with flour, divide the dough into two portions and roll the dough into oblong shape.
  8. Set the pasta machine to the lowest setting and dust with flour. Insert the dough into it, turn the handle with one hand and hold the dough coming through the machine with the other.
  9. Change to the next setting and repeat the process 3-4 times. Once the pasta has reached the desired thickness, dust flour on the worktop and place the prepared sheet on it.
  10. Add a portion of the prepared stuffing (you can use 1 tsp of measuring spoon for equal distribution) at equal intervals along half of the pasta sheet, brush egg wash around the filling.
  11. Lay the remaining layer of the pasta sheet on top and press down around each filling portion with a ravioli cutter or a cookie cutter. Dust with flour and set aside.
  12. For ravioli, boil 4-5 cups of water in a deep pan, add salt and drizzle olive oil.
  13. Drop in the prepared ravioli in the boiling water and cook till they float on the surface. Strain and set aside.
  14. For the sauce, heat butter in a non-stick pan, tear sage leaves and add ¼ cup of the boiling ravioli liquor (in order to avoid the butter from burning) add the cooked ravioli to the pan and gently toss to coat.
  15. Transfer the ravioli to a serving plate, drizzle some olive oil on top and serve hot.
Note: You can make and keep the ravioli in advance. Freeze it and use as required.
Shop these Italian pantry staples at your nearest gourmet grocery store or order them online via Swiggy or Zomato. For more updates on all things Italian, follow @sorrentina_honestlyitalian on Instagram

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