Mushroom Ravioli in Brown Butter Sauce

Directions

Heat olive and butter in a sauté pan over medium heat. Once hot add the shallots and sauté until soft and translucent. Add chopped mushroom, garlic and wine to pan. Cook down until mushrooms have softened and wine has reduced. Turn off heat and add mascarpone and Romano and mix until combined. Set aside and let cool. Add cooled mushrooms to a food processor and pulse until smooth. Scoop mushrooms into a pipping bag.

Using homemade pasta dough, roll it out into thin flat sheets using a pasta sheet roller. Start with the widest setting and pass through about 5 settings.

Lay one sheet of pasta down on a lightly floured surface. Pipe about 1 teaspoon of the mushroom mixture onto the pasta sheet 2-inches apart. Use egg white on the edge of each ravioli to help seal. Place another sheet on top and using a ravioli cutter, cut out each individual ravioli.

Fill a pot with water, generous amount of salt and a drizzle of olive oil. Place over high heat and bring to a boil. Once boiling, add ravioli and cook for about 4 minutes or until they began to float at the top.

Meanwhile, in a heavy bottomed sauté pan over medium heat add olive oil, butter, garlic and pepper. Whisk frequently and watch carefully as brown specs begin to form and nutty aroma. Remove from heat, discard garlic and pour into a separate bowl to stop the butter from cooking.

Drizzle brown butter sauce over cook ravioli and top with a generous helping of Romano.