Mushroom Ricotta Ravioli in Butter Sage Sauce – Cook-Along with MasterChef Winner Luca Manfé

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In the height of the pandemic, the lovely Mericia of Melrie Jewelry generously hosted a private group cooking class with Luca Manfé.

We all met up on zoom and set out to make homemade Mushroom Ricotta Ravioli!

The class moved pretty quickly and we did a lot of simultaneous pasta rolling, cooking, and eating, so most of our pics are from making more raviolis from the remainder of the pasta dough, but we still thought it would be fun to share.

Ingredients

00 flour
eggs
ricotta
your preferred mushroom
parmigiano reggiano
garlic cloves
shallots
thyme
butter
sage
white wine
parsley
semolina flour
salt
pepper
extra virgin olive oil

Step-by-Step Instructions

Make the pasta dough
Make the mushroom ricotta filling
Make the ravioli
Cook the ravioli
Make the butter sage sauce
Bonus egg-filled ravioli
Enjoy!

How to make Luca Manfé’s Mushroom Ricotta Ravioli in Butter Sage Sauce (Step-by-Step Photos)

Come cook with me!

For my visual friends, here’s a photo Cook Along of this homemade ravioli recipe from Luca Manfé.

Make the pasta dough

It’s best if you can get 00 pasta flour and a ratio of 100 grams to 1 large egg is generally a good place to start. (digital kitchen scales are the best)

I guess making dough is a lot about how it feels and in time you will know if you need to add a bit more flour, an extra egg, or a few drops of water to get the consistency just right.

The kneading took at least 15 minutes and then we wrapped up the ball of dough and let it rest at room temperature while preparing everything else.

Make the mushroom ricotta filling

Olive oil and a ton of sliced mushrooms went in a sauté pan with salt and pepper. Shallots, thyme, and garlic were added later followed by white wine.

The mixture now needed to be chopped very finely. Our class didn’t all have food processors, so we did the rustic, Italian grandma style chop on a large cutting board with a good knife. Next time I would probably just save the time and use the food processor.

At this point we added ricotta, fresh grated parmesan, and parsley and did a final seasoning (salt + pepper) of the filling then added one egg to the mix and put it in a pastry bag.

Making the ravioli

Clamp your pasta machine to your counter or table and make sure there is enough space for the dough you’re rolling out!

You’ll want to start on the widest setting on the machine and work your way through the thinner settings.

Work with a small piece of dough and keep the rest of the dough tightly covered so it doesn’t dry out. You may need to add a dusting of flour in between to prevent the dough from sticking.

Once the dough is rolled out, grab your pastry bag and squeeze filling along half of the dough, at least 1 inch apart.

Brush pasta with whisked egg yoke and fold over the other half, carefully pressing the dough together and removing air pockets as you go, as seen above.

Use a cookie cutter, ring mold, or ravioli cutter to cut out each ravioli and put them on a baking sheet lined with parchment (or silpat) and sprinkled with semolina flour and cover with a kitchen towel while you keep working.

Cook the ravioli

In a large pot with salted, boiling water, add these ravioli in batches and cook until they float to the top (about 90 seconds or around 3 minutes if frozen)

Make the butter-sage sauce

In a large sauté pan, add a few tablespoons of butter, sage leaves, and a couple ladles of pasta water, bring to a simmer and season with salt.

As the ravioli boil, scoop them out with a slotted spoon and add them to the sauce with some more butter and a bit more pasta water if needed.

You’re just going to cook them and move them around until the sauce has covered them nicely! Serve with some grated Parm!

Bonus: The egg filled ravioli!

Make an indent in the filling with your thumb and try to plop in a single egg yolk.

If you can seal the ravioli well and cook it just right, when you slice it open you’ll get a perfect runny egg to add richness to the sauce – the ultimate!

Huge Thanks to Melrie Jewelry

This virtual cooking class experience was an absolute delight.
Thank you so much for the opportunity!

-> Check out Melrie Jewelry for beautiful, timeless totally handmade pieces of jewelry!