Mushroom ravioli with sage butter and Beemster Extra Old

Main course. 4 persons (starter for 8 persons). Preparation 60 min.

Ingredients

• 2 shallots
• 600 g mushroom mix for pasta
• 75 g butter
• 1 tbsp truffle tapenade
• 150 g Beemster Extra Old 48+
• 1 package of 11x 11 cm wonton sheets, thawed
• 10 g sage leaves

Kitchen Stuff

•  Kitchen paper
•  Food Processor

Prepare

1. Finely chop the shallots. If necessary, wipe the mushrooms clean with paper towels and cut into small pieces.
2. Heat 10 g butter in a large skillet and sauté half the shallot in it over low heat for 2 minutes. Turn the heat to medium-high and sauté half of the mushrooms for 5 minutes. Season with freshly ground pepper and salt.
3. Remove from the pan and repeat with the rest of the shallot and mushrooms.
4. Grind the mushrooms into a coarse mixture in the food processor. Let cool slightly. Add the truffle tapenade. Grate the cheese and mix half of it into the mushrooms.
5. Cut the wonton sheets in half. Place a teaspoon of mushroom filling in the center of the bottom half of each halved wonton sheet. Wet the dough around the filling with a pastry brush with water. Fold the top half of the wonton sheet over the filling and gently press out the air with your fingers. Press the dough around the filling together well with your fingers so that it sticks.
6. Bring a large pan of salted water to a boil and cook the ravioli in 2- 3 parts in 2 minutes until tender. Scoop from the pan into preheated plates with a slotted spoon. Drain well.
7. Meanwhile, cut the sage into fine strips and heat over low heat with the rest of the butter. Pour the sage butter over the ravioli and sprinkle with the rest of the cheese.

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