Wild Onion Ravioli with Brown Butter Sage Sauce
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Embrace the bounty of foraged foods with this Wild Onion Ravioli recipe, which combines the subtle, aromatic notes of wild onions with a delightful blend of creamy cheeses. Enhanced by the freshness of lemon zest and a touch of chili flakes for a kick, each ravioli offers a taste of culinary harmony. Finished with a rich brown butter sage sauce and garnished with wild onion blossoms, this dish truly celebrates nature’s flavors in a refined, homemade presentation.
Serving Size: 4-6 servings
Time to make: 3 hours
Special Equipment: Pasta Maker
Also works with: Store-bought Pasta Dough, Ramps, Wild Leeks
Looking for more wild onion/garlic/leek/ramp recipes? Try out this Bullhead and Ramp Fried Rice Recipe by Adam Berkelmans!
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Wild Onion Ravioli with Brown Butter Sage Sauce
4
servings2
hours40
minutes20
minutesKeep the screen of your device on
Ingredients
- For the Pasta Dough
2 cups all-purpose flour
3 large eggs
1/2 teaspoon salt
1 tablespoon olive oil
- 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 Sauce
1/2 cup unsalted butter
12 fresh sage leaves
Salt to taste
Wild onion blossoms for garnish
Preparation
- Prepare the Filling: In a bowl, mix the ricotta, Parmesan, mozzarella, wild onions, lemon zest, and chili flakes. Season with salt and pepper to taste. Set aside.
- Roll and Fill the Ravioli: Divide the dough into four portions. Using a pasta maker, roll each piece into thin sheets. Place small spoonfuls of filling about 2 inches apart on one sheet. Cover with another sheet and press down around the edges to seal. Cut into squares with a ravioli cutter or knife.
- Cook the Ravioli: Bring a large pot of salted water to a gentle boil. Add the ravioli and cook for 3-4 minutes, until they float to the top. Remove with a slotted spoon.
- Prepare the Sauce: In a saucepan over medium heat, melt the butter until it starts to brown. Add the sage leaves and cook until crispy. Season with a touch of salt.
- Serve: Drizzle the brown butter sage sauce over the plated ravioli, and garnish with wild onion blossoms. Serve immediately and enjoy the delicious combination of flavors enhanced with fresh lemon and a hint of spice.
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