Recipe: Wild Onion Ravioli with Brown Butter Sage Sauce
Servings: 4-6 | Prep Time: 3 hours
Special Equipment: Pasta Maker (or store-bought pasta dough as a shortcut)
Introduction:
Take your tastebuds on a journey through nature’s pantry with my Wild Onion Ravioli recipe. This dish brings together the subtle sweetness of foraged wild onions and the richness of a creamy, cheese-filled ravioli. A zing of lemon zest and a whisper of chili flakes elevate each bite, while a nutty brown butter sage sauce adds indulgence to this homemade creation. Finished with delicate wild onion blossoms, this is a true celebration of simple yet refined flavors straight from the earth.
Ingredients:
For the Pasta Dough
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 teaspoon salt
- 1 tablespoon olive oil
(Note: You can also use store-bought pasta dough for convenience.)
For the Filling
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup chopped wild onions
- Zest of 1 lemon
- 1/4 teaspoon chili flakes
- Salt and pepper to taste
For the Brown Butter Sage Sauce
- 1/2 cup unsalted butter
- 12 fresh sage leaves
- Salt to taste
- Wild onion blossoms for garnish
Instructions:
1. Prepare the Pasta Dough:
In a large mixing bowl, combine flour and salt. Make a well in the center and add eggs and olive oil. Mix until a dough forms, then knead on a floured surface for about 10 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
2. Make the Filling:
In a separate bowl, stir together the ricotta, Parmesan, mozzarella, chopped wild onions, lemon zest, and chili flakes. Season with salt and pepper. Set aside while the dough rests.
3. Roll and Fill the Ravioli:
Divide the rested dough into four equal portions. Using a pasta maker, roll each piece into thin sheets. Place small spoonfuls of the filling onto one sheet, spaced about 2 inches apart. Lay a second sheet of dough on top and press around each mound of filling to seal. Use a ravioli cutter or a knife to cut into individual squares.
4. Cook the Ravioli:
Bring a large pot of salted water to a gentle boil. Add the ravioli and cook for 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and drain.
5. Make the Brown Butter Sage Sauce:
In a small saucepan, melt the butter over medium heat. Continue cooking until it begins to brown and gives off a nutty aroma. Add sage leaves and cook until crisp. Season with a pinch of salt.
6. Serve:
Plate the ravioli, drizzling the rich brown butter sage sauce over top. Garnish with wild onion blossoms for an extra touch of elegance. Serve immediately and enjoy the harmonious blend of creamy, earthy, and savory flavors.
Chef’s Tip:
If you’re short on time, store-bought pasta dough works just as well. The real magic lies in the filling and that irresistible brown butter sage sauce!
