Mushroom Prosciutto Ravioli with Garlic Rosemary Brown Butter
A rich, earthy and delicious homemade mushroom prosciutto ravioli is irresistible with an easy to make garlic rosemary brown butter sauce!
Equipment
- Large stainless steel pan for the brown butter
- Large pot to cook the ravioli
- Spider spatula or slotted spoon for removing ravioli
Ingredients
- 1 recipe multipurpose pasta dough rolled into sheets
For Garnish:
- ½ cup panko bread crumbs
- Grated parmesan cheese
For the Filling:
- 3 slices prosciutto
- 1 Tablespoon olive oil
- ½ small onion chopped fine
- 1 large garlic clove minced
- 3 Tablespoons unsalted butter
- 1 ½ ounces dried porcini mushrooms
- 5 ounces shiitake mushrooms chopped small (no larger than a dime)
- 1 teaspoon finely chopped rosemary
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon finely chopped parsley
- ½ cup dry red wine
- 2 teaspoons all-purpose flour
- 2 Tablespoons heavy cream
- 3-5 drops balsamic vinegar
- 3 Tablespoons grated Parmesan cheese
For the Sauce:
- 6 Tablespoons unsalted butter
- Pinch kosher salt
- Pinch black pepper
- ½ teaspoon finely chopped fresh rosemary
Instructions
Make the Pasta Dough
- Pasta dough is simple to make. Follow our instructions to make 1 recipe Multipurpose Pasta Dough (linked in ingredients list above). While the dough is resting, make your ravioli filling.
Rehydrate and Prepare the Dried Porcini Mushrooms
- Simply add 1 ½ oz of dried porcini mushrooms to room temperature water in a large bowl. Let them sit for 20 minutes. During the time they are in the water, gently agitate the mushrooms at least twice (they will generally float) in the water to dislodge any sand or dirt. The sand and grit will sink but the mushrooms will rehydrate and continue to float. After 20 minutes, remove the floating mushrooms with a slotted spoon, spider, or your hands. Gently squeeze excess water and place them on several paper towels or a clean kitchen towel to remove excess moisture. Pat the mushrooms dry and then you can chop them like the fresh mushrooms.
Make the Mushroom Filling and Breadcrumb Garnish
- Toast the Breadcrumbs: In a large, dry non-stick pan over medium heat, add the breadcrumbs. Shake and stir often until the breadcrumbs start to brown. You can brown them lightly or to a deep golden brown, but do not burn them. Remove the breadcrumbs and set aside for the garnish. Wipe down the pan.½ cup panko bread crumbs
- Crisp the Prosciutto: To the large, dry non-stick pan over medium heat, add the prosciutto slices and cook for about 15 seconds until the white fat turns clear and the prosciutto crisps up a bit. Remove the prosciutto and chop it finely, set aside.3 slices prosciutto
- Cook the Mushrooms and Onion: In the same pan, add the olive oil over medium heat. Add the onion and cook until it just starts to brown. Add the garlic and cook for 20 seconds. Add the butter until melted, then add the mushrooms, chopped cooked prosciutto (reserve some for garnish if desired), rosemary, kosher salt, black pepper, and parsley. The butter will be absorbed quickly by the mushrooms. Continue to cook until the mushrooms release some juices - about 5 minutes.1 Tablespoon olive oil, ½ small onion, 1 large garlic clove, 3 Tablespoons unsalted butter, 1 ½ ounces dried porcini mushrooms, 5 ounces shiitake mushrooms, 1 teaspoon finely chopped rosemary, 1 teaspoon kosher salt, ½ teaspoon black pepper, 1 teaspoon finely chopped parsley
- Finish the Filling: Once the mushrooms have cooked, add the red wine and sprinkle with the flour. Cook for another few minutes. The mushroom mixture should be thick. Add the cream and stir, and cook for a few more minutes. Remove from the heat and stir in the balsamic vinegar and the parmesan cheese. Set aside to cool.½ cup dry red wine, 2 teaspoons all-purpose flour, 2 Tablespoons heavy cream, 3-5 drops balsamic vinegar, 3 Tablespoons grated Parmesan cheese
Roll Out Pasta Dough
- Remove the pasta dough from the refrigerator and let it sit at room temperature for 10 minutes inside the plastic wrap. Unwrap, and knead on a lightly floured surface for a few minutes by hand.1 recipe multipurpose pasta dough
- Cut the dough into manageable pieces about the size of the palm of your hand (approx 85-100g per piece), press each piece on a flat surface with your hands to flatten it to about ¼ inch (6 mm) thick. Run each piece through a pasta machine roller starting with the widest setting.
- Fold and run through on the widest setting a total of 3 times. If it gets too wide you can fold the sides in to make it thinner. If it rips or tears, simply fold it over and start again. Run it through the next setting 2 more times folding in between.
- Then run the sheet through once at the next lowest setting, and continue until desired thickness is achieved. Every roller is different, so you may need to try out a few thicknesses to find what you prefer but for this dish we like to go very thin.
- Lay your pasta sheet on a flat surface dusted with flour. We prefer to roll out one sheet at a time and fill the ravioli from each sheet before rolling out the next to prevent the dough from drying out too much.
- Alternatively, you can roll the pasta dough out with a rolling pin, but be prepared to really put some muscle into it. You want to roll the sheet out until you can see the light through it when you hold it up.
Fill and Cut the Ravioli
- Lay your pasta sheet flat on a lightly floured work surface. Add about 1 to 2 teaspoons of the mushroom filling about 2 inches apart on half of the sheet. Fold the sheet in half onto your filling scoops, bringing the two short edges together. If your dough seems dry and doesn't easily stick together, dip your finger in a little water and run your wet finger around each scoop of filling. Carefully press the sheets together around each scoop of filing. Press out as much air as possible.
- Next, use a ravioli cutter or a knife to cut your sheet into 2x2” squares. Sprinkle a parchment paper-lined sheet tray with semolina then set the ravioli aside on the sheet tray. Dust the tops with a small amount of semolina flour. The ravioli can sit at room temperature for up to an hour or kept in the refrigerator until ready to cook.
Make the Sauce
- To a stainless steel skillet or saucepan, add the butter over medium heat. Cook until the milk solids just begin to brown, then turn the heat down to medium-low or low. Stir in the salt, pepper, and rosemary and cook on low for 10 seconds. Remove from the heat and set aside while the ravioli cook - gently reheat on low if needed to serve.6 Tablespoons unsalted butter, Pinch kosher salt, Pinch black pepper, ½ teaspoon finely chopped fresh rosemary
Cook the Ravioli
- Bring a large pot of salted water to a gentle boil, then cook the ravioli until they float. This will take between 1 and 2 minutes if fresh, and an extra minute or so if frozen.
Serve
- Transfer the cooked ravioli using a spider spatula or slotted spoon into the large skillet with the brown butter and gently stir to coat. Serve in individual bowls or plates and garnish with the breadcrumbs, parmesan, and, if desired, some extra chopped crispy prosciutto. Serve with crusty bread to soak up the extra butter sauce.½ cup panko bread crumbs, Grated parmesan cheese
Notes
If using fresh porcini mushrooms, you will need 5 oz fresh as opposed to 1.5 oz dried mushrooms.
This recipe makes about 28-30 ravioli that are 2x2 inch squares, which serves 4 people (6-7 ravioli per person). If you want American-sized dinner "servings," doubling the recipe would be best.
Nutrition
Calories: 501kcalCarbohydrates: 29gProtein: 9gFat: 38gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 143mgSodium: 779mgPotassium: 375mgFiber: 3gSugar: 3gVitamin A: 1038IUVitamin C: 1mgCalcium: 79mgIron: 2mg
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