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Brown Butter Mushroom and Sage Ravioli

Bren Herrera's homemade brown butter mushroom and sage ravioli
TODAY Show: Bren Herrera teaches Tamron Hall how to bake olive, rosemary and cranberry bread and brown butter mushroom and sage ravioli. -- February 2, 2016Samantha Okazaki / TODAY

Chef notes

This classic pasta has a rich, creamy filling and flavor-packed sauce.


Pasta dough
  • 3 cups flour, more as needed
  • 2 eggs
  • 3/4 cup warm water to work in
  • 1/4 teaspoon salt
  • 1/2 teaspoon olive oil
Mushroom filling
  • 3/4 cup butter
  • 9 sage leaves
  • 8 oounces porcini and baby bella mushrooms
  • 2 cloves garlic, minced
  • ¼ teaspoon fleur de sel
  • 2 teaspoons shallots, finely minced
  • 3 sprigs thyme, picked
  • 3 tablespoons cream
  • ½ teaspoon white pepper
  • 1/4 cup shredded Parmesan
  • 1/4 cup butter, melted (for dough)


To make the pasta dough:

On clean surface, add all of flour. Carefully crack eggs on top flour. Fold the flour inward into the eggs, using your hands. Knead and fold in circular motion.

Slowly add in water as needed to keep dough moist. Sprinkle in olive oil and salt and continue kneading until you have a smooth dough. Roll and shape into a ball. Cover it with a moistened paper towel and let rest for 10 minutes. 

To make the mushroom filling: 

In large skillet, heat butter and add sage leaves. Cook until the butter begins to brown, but not burn and sage leaves are lightly crisp. When done, pick out sage leaves and set aside on paper towel. In the skillet with butter, sauté shallots and garlic on medium heat until fragrant. Add mushrooms, thyme, salt and pepper. Cook until mushrooms are tender. Stir in cream and reduce until you have a semi-thick sauce, about 6 minutes. Strain mushrooms really well and reserve sauce.

To make ravioli:

Cut pasta dough into 4 using kitchen sheers. Using your hands, flatten to the size of an appetizer plate, approximately. Using your standup mixer, attach pasta roller. Roll through attachment on the 1st setting. Fold dough in half. Roll through again. Roll on setting no. 2. Repeat. Roll on setting 3 two times. Roll once on setting 4. You want your dough to be thin but not tearing apart.

Add more flour to your counter top working space.

Lay the pasta flat across. Using a teaspoon, scoop mushroom mixture on the 1/4 bottom of the pasta sheet, lengthwise, separating each scoop by 1 1/5". Top each scoop with a bit of Parmesan. Using a pastry brush, butter the edges all the around. Gently fold over the other half of the dough to meet the other side. Using your pink fingers, press down around the filling towards edge of dough. Make sure to push out any air from pocket. This will avoid the ravioli popping open during boiling. To shape the ravioli use a 2" round cookie cutter for round pasta or a ravioli stamp for square pasta. If using a cookie cutter, press down lightly the edges using a fork. Alternatively, you can use a ravioli cutter to cut the size you want.

Bring water to a boil. Add 2 tsp. kosher salt. Add ravioli and cook for 7 minutes. Strain. Serve in a pasta bowl. Top each serving with browned butter sage sauce. Garnish with sage leaves.