Lion’s Mane Mushroom Ravioli with Sage-Butter Sauce (RECIPE)

Our recent visit to Chef Jacques’ restaurant at the Stepping Stones Complex in Honeydew turned into a delicious culinary adventure! Using our freshly harvested Lion’s Mane mushrooms, Chef Jacques crafted a mouthwatering ravioli that captures the unique flavors of this fascinating mushroom. Now, we’re thrilled to share his recipe so you can recreate it at home. This Lion’s Mane Mushroom Ravioli with sage-butter sauce is both elegant and easy to prepare, making it ideal for a cozy dinner or a special gathering. Enjoy the flavors of this gourmet dish right in your own kitchen! (VIEW GALLERY BELOW)

Ingredients
For the Pasta Sheets

300g flour
3 eggs
Salt (a pinch)

For the Filling:

Fresh Lion’s Mane mushrooms (about 200g)
A handful of fresh spinach leaves
100g feta cheese
A twist of lemon or lime juice for added zest
Salt and pepper to taste

For the Sauce:

4 tbsp butter
A few fresh sage leaves
A handful of toasted nuts (pine nuts or walnuts work well)
To Serve

Freshly grated Parmesan cheese

Instructions:

Step 1: Make the Pasta Dough
In a large mixing bowl, combine the flour, eggs, and a pinch of salt.
Mix until a rough dough forms, then knead it for about 5–10 minutes until smooth and elastic.
Cover with a damp cloth and let it rest for 20–30 minutes.

Step 2: Prepare the Filling
In a hot skillet, add a drizzle of olive oil and sauté the Lions Mane mushrooms with a handful of spinach. Sauté until the mushrooms are golden, and the spinach has wilted, then add a twist of lemon or lime juice for a burst of freshness.
Allow the mixture to cool slightly, then squeeze out any excess moisture.
In a bowl, crumble the feta cheese and mix with the mushroom and spinach mixture. Season with salt and pepper to taste.

Step 3: Assemble the Ravioli
Roll out the pasta dough into thin sheets. You can use a pasta machine or a rolling pin, but aim for sheets about 1–2 mm thick.
Place a tablespoon of the filling mixture at regular intervals on one pasta sheet, leaving space around each mound for sealing.

Cover with another sheet of pasta and press gently around each filling to seal the edges. Cut into squares or use a ravioli cutter for a classic look.

Step 4: Prepare the Sage-Butter Sauce
In a small saucepan, melt the butter over medium heat. Add the sage leaves and let them infuse as the butter begins to turn a light golden brown. This is your brown butter sauce – full of nutty, aromatic flavor.
Remove from heat and set aside.

Step 5: Cook the Ravioli
Bring a large pot of salted water to a boil. Gently place the ravioli in the boiling water and cook for about 3 minutes, until they float to the surface.
Carefully remove them with a slotted spoon and place them in a serving bowl.

Step 6: Finish and Serve
Pour the warm sage-butter sauce over the cooked ravioli and sprinkle with toasted nuts for added crunch and flavor.

Top with freshly grated Parmesan cheese and serve immediately.