Mushroom & ham stuffed ravioli with sage brown butter sauce

Mushroom & ham stuffed ravioli with sage brown butter sauceAmazing pasta dish, dare I say the best I’ve created yet! This was my second attempt at ravioli. What made this better than the first attempt was in fact everything, the filling, pasta and sauce. I added an extra egg to the pasta dough, the filling was just pure inspiration and the sauce albeit basic, worked so well it sings true to the theme of this blog. “The quest for succulent food pairings.” Plus I got a ravioli stamp which sped up the process.

Pasta dough:

  • 1 ¾ cups All purpose flour
  • 1 tsp Salt
  • 3 Eggs
  • 1 tsp Olive Oil


  • 4 ounces butter
  • 3 ounces red onions, minced
  • 1 tablespoon minced garlic
  • 12 ounces button mushrooms, minced
  • 6 ounces pre-cooked ham off the bone, minced
  • 1 tablespoon chopped fresh thyme leaves
  • 3 ounces dry vermouth
  • 4 ounces chicken broth, reduced by 1/2
  • 2 tablespoons sliced chives
  • 2 ounces bread crumbs
  • 3 tablespoons chèvre, (soft goat cheese)
  • 3 ounces your asiago cheese


  • 8 tablespoons butter
  • 12 fresh sage leaves




  1. Place flour in a pile in the center of a large cutting board or counter top and make a well in the center of the flour.
  2. Crack the eggs into the center of the well and add the olive oil and salt.
  3. Take a fork and begin to beat the eggs and other ingredients right in the center of the well. Slowly mix in the flour as you blend and beat until the mixture is blended enough to dig in with your hands.
  4. Keep adding either extra flour handy to keep in from sticking or even a little bit of water if it’s too stiff.
  5. Once the ball of your basic pasta dough is firm and manageable you can begin kneading. This is a very important step to the process. It makes the dough tender.
  6. Start by taking the heel of your palm and rolling the dough out with your fingers pointed up.
  7. Take the dough and with your knuckles and both hands push your pasta dough back into the shape of a ball.
  8. Repeat rolling it out with the heel of your palm. Continue to do these steps for 10-15 minutes.
  9. The more you knead the more flexible the pasta dough becomes when it rests. Put time into this step. It’s worth it.
  10. Now place the ball into a bowl and let is sit covered with a plastic wrap for about ½ to an hour or put it into a plastic bag. The pasta dough should rest for about an hour. It needs a break.


  1. Melt the butter in a heavy large saute pan over medium heat.
  2. Add the red onions and garlic and saute for 2 minutes.
  3. Add the mushrooms and leave alone to caramelize, not disturbing the mushrooms while they cook. (The more the mushrooms are stirred, the more moisture will be released.)
  4. Stir in the ham.
  5. When the mushrooms are well browned, add in the thyme.
  6. Deglaze with vermouth and cook until the liquid has evaporated.
  7. Add chicken stock and reduce until dry.
  8. Toss in the chives, and bread crumbs, and pull pan from the heat.
  9. Transfer to a sheet pan and let cool, uncovered. When cool, fold in the cheeses and refrigerate, covered, in a tight container until ready to use.


  1. In a large saute pan, melt the 8 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Remove from the heat.


  1. Add the pasta to pot of boiling salted water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in colour.
  2. Spoon some of the pasta water into the waiting bowls to warm them. Dump the water just before plating.
  3. Place some of the pasta in the center of each serving bowl. Spoon the butter sauce over the pasta. Sprinkle parmesan or asiago cheese over each plate.