Mushroom and Goat’s Cheese Ravioli

Mushrooms contain 80 to 90 percent water, and are low in calories (only 100 cal/oz). They have very little sodium and fat, and 8 to 10 percent of the dry weight is fiber. They are an ideal food for people following a weight management program or a diet for high blood pressure. Sage is from the mint family and according to research published by Pharmacological Biochemical Behavior, sage is an outstanding memory enhancer. Perhaps we should be adding more sage to our favorite soups, stews and casseroles! When choosing fresh sage, the leaves should look fresh and be a vibrant green-gray in color. They should be free from dark spots or yellowing. Wrap them in a damp paper towel and place inside a loosely closed plastic bag. Store in the refrigerator where it should keep fresh for several days.

Serves 6
recipe adapted from Australian Gourmet Traveller
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2 tablespoons olive oil
400g swiss brown mushrooms, finely chopped
300g drained marinated goat’s feta, crumbled
400g fresh lasagne sheets
100g unsalted butter, chopped
24 sage leaves
truffle oil, optional, to serve

Heat oil in a large non-stick frying pan and cook mushrooms over high heat for 3 to 4 minutes until browned, then remove from heat and cool. Place goat’s feta and mushrooms in a bowl and mash, until well combined, then season to taste with freshly gated black pepper.

Cut pasta sheets into 24 squares, each measuring 10cm. Place 1 heaped tablespoon of mushroom mixture in the center of 12 squares. Brush edges with water and top with remaining pasta squares, pressing edges together to seal well.

Cook ravioli, in batches, in a large saucepan of boiling, salted water until pasta is tender and ravioli rise to the surface. Drain. Meanwhile, melt butter in a small saucepan over medium heat, add sage and cook until sage is crisp and butter is golden brown. Place 2 ravioli on each plate, drizzle with burnt butter and crisp sage leaves. Serve immediately with a little truffle oil (if using).

The Culinary Chase’s Note:  Six ingredients in this dish infused with amazing flavor!  I love fried sage leaves. The earthy flavors coming from the mushroom mixture and the robust sage are a perfect match.  A glass of Chardonnay with subtle hints of oak would go well with the mushroom and richness from the butter sauce.

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