Mushroom Ravioli in Sage Butter Sauce

Directions:

• For the pasta dough, separate the egg whites and yolk.
• 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.
• Add olive oil and knead again until well combined. Cover with a damp muslin cloth and set aside to rest for 30-35 minutes.
• For the stuffing, start by chopping onions and all mushrooms finely.
• Heat oil in a pan and saute the onions until translucent.
• Add all mushrooms and saute on high heat until golden brown in colour.
• Add Aglio e Olio Peperoncino Seasoning and salt as per taste.
• Switch off the heat and add ricotta cheese and mix well. Set aside.
• Dust the worktop with flour, divide the dough into two portions and roll the dough into oblong shape.
• 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.
• 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.
• 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.
• 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.
• For ravioli, boil 4-5 cups of water in a deep pan, add salt and drizzle olive oil.
• Drop in the prepared ravioli in the boiling water and cook till they float on the surface. Strain and set aside.
• 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.
• Transfer the ravioli to a serving plate, drizzle some olive oil on top and serve hot.
• You can make and keep the ravioli in advance. Freeze it and use as required.