Our Champignon Mushroom Powder and Kibbled Mushroom Blend make excellent shortcuts to a full-flavored mushroom ravioli filling. A simple sage-infused brown butter sauce is the perfect finishing touch.

Prep time: 5 min

Cook time: 90 min

Total time: 95 min

Champignon Mushroom Ravioli with Sage Brown Butter
Copyright Recipe © 2015 Woodland Foods


Makes 4 servings


  1. Lightly beat 3 eggs in small bowl. Whisk together flour and 1 teaspoon salt in separate bowl, and pour mixture into large mound on work surface. Scoop shallow hole in center of flour, and pour beaten eggs into hollow. Stir eggs in circular motion, incorporating small portions of flour as you go, until dough forms.

  2. Knead well until dough is smooth, about 10 minutes, adding sprinkle of flour if too wet or a few drops of water if too dry.

  3. Let dough rest 30 minutes at room temperature. If resting longer, wrap in plastic wrap and place in refrigerator.

  4. While dough rests, make filling. Heat olive oil in skillet over medium-high heat. Add shallot and rehydrated mushrooms, and sauté until shallot is soft and translucent. Add white wine and thyme, and cook, stirring occasionally, for 1 minute.

  5. Add vegetable broth and Champignon Mushroom Extract Powder, and whisk lightly to remove any lumps. Mixture should be thick. Stir in Parmesan cheese, and season to taste with salt and black pepper. Let filling cool slightly before moving on.

  6. Press dough into rectangle and roll out thin sheet of dough using rolling pin or pasta machine.

  7. Dust work surface and pasta dough sheet with flour. Lay out one sheet of pasta, and brush lightly with egg wash. Drop tablespoonfuls of filling onto 1/2 of pasta sheet, leaving about 2 inches between them. Fold other half of sheet over on top. Press out air pockets around each mound of filling. Cut into squares around each mound of filling, and crimp edges with tines of fork to seal.

  8. Dust baking sheet with flour to prevent sticking, and lay finished ravioli on sheet to dry slightly. Repeat with remaining pasta sheet. There should be about 24 ravioli.

  9. Bring large pot of salted water to a boil. As water heats, melt butter in large skillet over low heat. Add sage leaves, and cook 8 to 10 minutes. Solids from butter will sink to bottom of skillet and turn nutty brown. Season to taste with salt and black pepper.

  10. Once water boils, add ravioli. Cook for 4 minutes, until pasta float to top. They should be cooked al dente. Lift ravioli out of water with slotted spoon or strainer and transfer to skillet. Toss to coat with brown butter sauce.

  11. Serve in large, shallow bowls, sprinkled with more cheese.