Porcini Ravioli in Sage Butter and Porcini broth sauce
400g of fresh Porcini Ravioli (200g of fresh pasta is a healthy portion per person)
1/4 dried Porcini Mushrooms
3-4 T Unsalted Butter
20 large fresh Sage leaves, one day our plant will allow us not to have to buy them!
1/2 c Mushroom Water (dried Mushroom soaking Water)
Salt and Pepper to taste
Freshly Grated Parmesan
In a large sauce pan, bring salted water to a rolling but not violent boil. Add the Dried Porcini. Add the Ravioli. We cooked them for 12 minutes and even though they were fresh from the deli, they were still al dente. I would push to 13-14 next time.
In a large sautee pan, melt the Butter. When the Butter is melted and the bubbly foam is gone from the water content, add the Sage leaves.
When the Ravioli are done (12-14 minutes), lift the Ravioli directly into the Sautee pan with a slotted spoon but do not worry too much about shaking away all the water. You may want to add a ladel, 1/4 c of Mushroom Water. Season to taste.
YUMMO! We saved the rest of the Mushroom Water for a risotto later this week.
Had a nice Australian Shiraz.