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Award-winning chef, author and forager Alan Bergo. Food is all around you.

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Heirloom Squash Ravioli with Honey Mushrooms and Sage

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Honey mushrooms with squash ravioli, brown butter, spinachThe past few years have been hit and miss for me with honey mushrooms. Its all about timing, and these guys quickly bolt and get past their prime. If you get lucky though, you can find staggeringly large fruitings.

Honey mushrooms

Honey mushrooms, at the perfect stage for eating.

I didn’t come across tons this year, but I did get a few clusters of honeys that were perfect. The bulk of them went into duxelles for pierogi filling, but I did eat a couple fresh.

Excluding candy caps, honey mushrooms have the most noticeably sweet taste I’ve had, here they’re paired with some fall squash ravioli, a little brown butter and spinach. It’s easy, and hyper-seasonal. I make ravioli out of wild rice flour pasta, but if you don’t feel like making your own ravioli there are plenty of decent frozen brands available at nice grocers.

Honey mushrooms with squash ravioli, brown butter, spinach

 

Honey mushrooms with squash ravioli, brown butter and spinach
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Heirloom Squash Ravioli With Honey Mushrooms, Brown Butter and Sage

Yields about 24 ravioli, enough to serve 4 people as a light entree
Prep Time1 hr 30 mins
Cook Time25 mins
Course: Main Course
Cuisine: Italian
Keyword: Brown Butter, Honey Mushrooms, Squash Ravioli
Servings: 4

Ingredients

Wild Rice Pasta

  • 1/2 cup wild rice flour
  • 1 1/2 cup ap flour
  • 5 egg yolks
  • ¼ teaspoon kosher salt
  • 2 tablespoons cold water

Squash Filling

  • 1.5 lbs heirloom butternut squash
  • ¼ cup grated parmesan cheese
  • ¼ of a whole nutmeg grated
  • 1 teaspoon chopped fresh thyme
  • ½ teaspoon powdered ginger
  • 1 tablespoon flavorless oil
  • Kosher salt and ground white pepper to taste

Sauce and Finishing

  • 1 lb small young honey mushrooms, cleaned and trimmed to a length of 1-2 inches.
  • 4 tablespoons unsalted butter plus 2 chilled, diced tablespoons for finishing the sauce
  • 1/8 cup sliced fresh sage
  • ½ cup dry white wine
  • 1 cup homemade chicken stock plus more if needed to thin the sauce
  • 4 ounces fresh young spinach cleaned, blanched, and shocked in an ice bath
  • Kosher salt and fresh ground black pepper to taste

Instructions

Rye Pasta

  • Mix the flours, and salt with eggs, yolks, and water in the bowl of a stand mixer until the mixture comes together in a smooth dough, and springs back when pressed. Wrap the dough in plastic and refrigerate it for 20 minutes until needed.

Squash

  • Meanwhile, season the squash with oil, salt, pepper and thyme, then cook, covered in the oven for 20 minutes at 350 or until tender. Transfer the squash to the bowl of a food processor and blend until very smooth, then remove to a bowl, allow to cool and add the cheese, ginger and nutmeg.

Ravioli

  • Roll out the pasta to the thinnest setting on a pasta machine, then use the rim of a glass to cut out circles of dough. Make ravioli by wiping the bottom cirlce of dough with beaten egg, then filling with a heaping teaspoon of the filling, topping with another circle of dough, and pressing gently to remove air pockets and seal the edges. Dust the ravioli with semolina flour or cornmeal to prevent sticking, then refrigerate or freeze until needed.

Serving

  • To serve the dish, boil some lightly salted water for the ravioli and cook them until just al dente. Meanwhile, heat the 4 tablespoons of butter in a non-reactive saute pan until browned and aromatic, add the mushrooms and sage and cook until the mushrooms are completely cooked, about 5 minutes. Season the mixture to taste with salt and pepper, then deglaze with the wine and reduce by half. Add the chicken stock and reduce by half again, then add the spinach, finally finish by stirring in the remaining cold diced butter to make a creamy sauce. Add the ravioli and toss to coat, double check the seasoning and adjust if needed, then divide the ravioli evenly between 4 heated dinner plates and serve immediately topped with a little extra grated parmesan if desired.

Notes

One of the other reasons I made this was to highlight the fantastic heirloom squash we have in Minnesota. I used a variety of butternut squash here called a pumpkin butternut, like the name implies, it taste a bit like pumpkin. The pumpkin butternut is very good, but your favorite squash will work just fine to make a ravioli filling too.

More 

Honey Mushrooms

Honey mushrooms with squash ravioli, brown butter, spinach

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Next Post: Seared Tenderloins with Hericiums and King Crab »

Reader Interactions

Comments

  1. Julie Reynolds

    January 8, 2016 at 1:35 pm

    Sounds delicious… would this work with dried honey mushroom? I have a jar full..

    Reply
    • Alan Bergo

      January 9, 2016 at 3:19 pm

      I wouldn’t use dried honeys since they would be tough. Use those to make duxelles filling for ravioli or a stuffing.

      Reply
      • Julie Reynolds

        January 9, 2016 at 3:45 pm

        OK thanks. Duxelles ravioli sound mighty good, too.

        Reply
  2. Blossom Ackerman

    February 14, 2022 at 2:20 pm

    15 egg yolks? Did I read the recipe correctly?
    I want to make this but don’t want to mess up a whole batch of ravioli.
    Or is it 1 egg (for beating) and 5 yolks (for dough)?

    Reply
    • Alan Bergo

      February 17, 2022 at 3:39 pm

      5 yolks for the dough. Simple typo. Thanks for catching that.

      Reply

Trackbacks

  1. » Food shopping in the forest says:
    October 20, 2017 at 8:07 am

    […] on Earth is a ginormous honey mushroom spread over 9.6 sq. km. It is as deadly for trees as it is delicious with sage and pasta. Others are much smaller, but are so refined that they are sold at €5000 per ounce. You’re […]

    Reply

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FORAGER | CHEF®
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Author: The Forager Chef’s Book of Flora
James Beard Award ‘22
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Alan Bergo
Had a blast on the last day of the @wild.fed shoot Had a blast on the last day of the @wild.fed shoot cooking in the Garden of Eden, a.k.a Sam Thayer’s orchard. 

We’d planned on making ground squirrel, bullfrog and crayfish gumbo but only the crayfish came through. Luckily I had some back up andouille just in case. 

It’s may not be traditional, but gumbo with crayfish broth, a heap of @mushroomforaginginmn porcini, milkweed pods (in lieu of okra) wild rice and crayfish-chanterelle salad didn’t suck. 6 of us polished off a gallon 😁.

H/o to chef Lenny Russo who I pestered with questions on frog-based foods beforehand. Hyper-local meals like this are what we made at Heartland in St Paul during my tenure there. 

@danielvitalis 
@grantguiliano 

#ditchlobster #mudbugs #gumbo #crayfish #wildrice #wildfed
Long, fun day snatching crayfish out of the water Long, fun day snatching crayfish out of the water by hand with Sam Thayer and @danielvitalis for @wild.fed 

Daniel and Sam were the apex predators, but I got a few. 

Without a net catching crayfish by hand is definitely a wax-on wax-off sort of skill. Clears your mind. 

They’re going into gumbo with porcini, sausage and milkweed pods today. 

#crayfish #ninjareflexes #waxonwaxoff #normalthings #onset🎥🎬
Working all day on preps for cattail lateral rhizo Working all day on preps for cattail lateral rhizomes and blueberries for this weeks shoot with @wildfed 

Been a few years since I worked with these. Thankfully Sam Thayer dropped a couple off for me to work with. They’re tender, crisp and delicious. 

Sam mentioned their mild flavor and texture could be because they don’t have to worry about predators eating them, since they grow in the muck of cattail marshes. 

I think they could use a pet name. Pond tusk? Swamp spears? Help me out here. 😂

Nature makes the coolest things. 

#itcamefromthepond #cattail #rhizomes #foraging #typhalatifolia
I liked the staff meal I made for Mondays shoot so I liked the staff meal I made for Mondays shoot so much we filmed it instead of the original dish I’d planned. 

Cooked natural wild rice (not the black shiny stuff) is great hot, cold, sweet or savory. It’s a perfect, filling lunch for a long day of berry picking. 

I make them with whatever I have on hand. Mushrooms will fade into the background a little here, so I use a bunch of them, along with lots of herbs and hickory nut oil + dill flowers. 

I’m eating the leftovers today back up in the barrens (hopefully) getting some more bluebs for another shoot this week w @wild.fed 

#wilwilwice #wildrice #chanterelles #campfood #castironcooking
Baby’s first homegrown mushrooms! Backyard wine Baby’s first homegrown mushrooms! Backyard wine caps on hardwood sawdust from my lumberjack buddy.

Next up blewits. Spawn from @northsporemushrooms

#winecaps #strophariaaeruginosa #allthemushroomtags
It’s wild cherry season. I’ll be picking from It’s wild cherry season. I’ll be picking from my favorite spot tomorrow a.m. and have room for a couple helpers. It’s at an event on a farm just south of St. Cloud. 

If you’re interested send me a message and I’ll raffle off the spots. Plenty of cherries to go around. I’ll be leading a short plant walk around the farm too. 

#chokecherries #foraging #prunusvirginiana #summervibes
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