Champignon Mushroom Ravioli with Sage Brown Butter
Our Champignon Mushroom Powder and Kibbled Mushroom Blend make excellent shortcuts to a full-flavored mushroom ravioli filling. A simple sage-infused brown butter sauce is the perfect finishing touch.
Ingredients
- 3 Large Eggs, plus 1 egg, lightly beaten with 1 tablespoon water
- 2 Cups All-Purpose Flour
- 1 Teaspoon Kosher Sea Salt Flakes
- 2 Tablespoons Olive Oil
- 2 Tablespoons Minced Shallot
- 1 Ounce Kibbled Mushroom Blend
- 2 Tablespoons White Wine
- 1 Teaspoon Fresh Thyme Leaves, chopped
- 3 Tablespoons Vegetable Broth
- 1/4 Cup Champignon Mushroom Powder
- 2 Tablespoons Parmesan Cheese, plus more for garnish
- 1 Stick Butter
- 12 Sage Leaves
- Ground Black Peppercorns Dustless
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