Mushroom and Prosciutto Ravioli in Sage Browned Butter Sauce

This recipe comes from the Venetian district of Italy using earthy porcini mushrooms, expertly sautéed to bring out their rich, umami flavors, perfectly complimenting the savory, salty notes of thinly sliced prosciutto. This delightful combination is then enveloped in a fragrant sage browned butter sauce, where the butter is gently cooked until it achieves a golden hue, allowing the nutty aroma of the browned butter to meld seamlessly with the fresh, aromatic sage leaves.

The fresh pasta, crafted from high-quality imported flour, is meticulously prepared to ensure a light and delicate texture. This dough is rolled out and shaped into elegant ravioli, each pocket filled with a harmonious mixture of the earthy mushrooms and prosciutto, creating a delightful burst of flavor with each bite. Once cooked, the ravioli are gently tossed in the sage browned butter sauce, ensuring that each piece is coated in the rich, aromatic mixture.

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