Puffball Ravioli With Kale, Mushrooms And Sage Butter
Serves 4 as a vegetarian entrée
Course: Appetizer, Main Course
Keyword: Puffball mushroom, Puffball Ravioli
1large puffball mushroomabout 3-4 lbs, skin peeled and cleaned
½cupdry white wine
Cooking oilsuch as canola or grape seed, as needed for frying (you will need at least a cup)
2eggsbeaten with 1 tbsp water
12leavesof fresh sage
1recipe puffball mushroombell pepper, and ricotta stuffing (follows)
Unsalted butter at room temperature-as needed for toast
Kosher salt and fresh ground black pepperto taste
8ouncesmixed fresh wild mushrooms
8ouncesfresh lacinato kale
Four pieces high quality breadsliced ½ in thick, and cut into circles with a ring mold or glass
Parmigiano reggianograna padano or other parmesan, for serving
Using a long, sharp knife, slice the peeled puffball into 1 inch slices. Using a drinking glass or ring mold, cut 24 rounds of puffball. Fry each puffball round in oil on each side until golden in a pan on medium high heat, making sure each slice is completely cooked. Cool the mushroom slices on paper towels to weep excess oil. Place the cooked mushroom slices between two pieces of plastic or parchment and press them to flatten them a bit, it will help when forming the ravioli.
Arrange the mushroom slices on a cutting board in groups of two. Brush each slice lightly with egg wash, then place ½ tablespoons of filling one of each slice as if making ravioli. Press the slices of mushroom together to seal in the filling, then reserve.
To serve the dish, heat a few tablespoons of butter in a very wide pan, then add the mushrooms and puffball ravioli, fry the mushrooms and ravioli until gently browned, then add the sage and cook 1 minute. Add the wine to the pan and cook for 2 minutes. Meanwhile, wilt the kale in a tbsp. of butter, and season with salt and pepper, keep warm until ready to serve.
On each of four preheated dinner plates, arrange equal mounds of the kale, with a piece of toast on top, then some ravioli. Arrange the mushrooms and drizzle some sage butter over each dish. Grate some parmigiano over the whole thing and serve immediately.