Morel and Sage Ravioli

Name: Morel and Sage Ravioli
Yield: 4 portions
Ingredients: 1 pound fresh vegetable or cheese ravioli; ½ cup pine nuts (pignoli), toasted; 1 cup fresh sage leaves; 3 fresh plum tomatoes, cored and chopped; Safflower oil; 8 tablespoons (1 stick) unsalted butter; 1 ounce dried morels; ¼ cup Berta’s Chicken Stock or canned broth; ¼ cup Cognac

Preparation info

4
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Morels, plum tomatoes, toasted pine nuts, and Cognac form a rich sauce for fresh ravioli, topped with delicately fried sage leaves.

Ingredients

¼ cup Cognac
¼ cup Berta’s Chicken Stock or canned broth

Pasta

Method

Bring the Cognac and chicken stock to a boil in a small saucepan. Add the morels, cover, and remove from the heat. Soak for 30 minutes.
Select 12 nice sage leaves and set them aside; coarsely chop the remaining sage.
Drain the morels, reserving the liquid. Squeeze the morels to remove excess liquid. Slice them in half.
Melt the butter in a s