Sausage and Mushroom Ravioli with Sage Brown Butter Sauce

Instructions

1. Brown the chicken sausage in a cast iron on med/high heat with 1 tablespoon of olive oil. Once cooked through set aside on a paper towel to absorb the extra grease.
2. In the same pan add 1 tablespoon olive oil, garlic, and shallots. Cook until fragrant on med. Add mushrooms, thyme, salt and pepper.
3. Once mushrooms are cooked down to about half the volume, transfer to a Nutri Bullet, or food processor, and pulse until the mix is part creamy part chunky.
4. Add to a large bowl along with parmesan, ricotta, and sausage. Mix together. In the mean time bring a large pot of salted water to boil.
5. Lay out half the wonton wrappers and scoop 1 tablespoon of the filling onto each square. Brush edges with egg mixture and lay other half of squares on top. Make sure to press down to seal the edges and to get any air bubbles out of the center. Allow to dry.
6. In same pan used for the mushrooms, add 2 tablespoons olive oil and butter, cook on med until butter is bubbling and add individual sage leaves. Reduce heat as to not burn the butter and let cook until butter has turned golden brown and sage leaves are crispy. Remove leaves and set aside on paper towel. Turn burner off.
7. In a clean pan, toast walnuts fro 2-3 minutes on high, stirring occasionally. Add nuts to brown butter sauce.
8. Drop ravioli 4-5 at a time into boiling water and let cook for 2-3 minutes or until raviolis float to the top. Remove individually with a slotted spoon or spatula and lay in a covered baking dish to rest until all the ravioli are cooked.
9. Serve 5-6 pieces with walnuts, parmesan and a drizzle of the sage brown butter sauce. Garnish with crispy sage and dig in!