Mushroom Sunchoke Ravioli with Sautéed Morels and Sage Brown Butter

yields about 8 dozen ravioli

• 1 recipe pasta dough (to follow) rolled into thin sheets (#5 setting on my KitchenAid pasta roller)
• 1 recipe pureed, roasted sunchokes
• 1 recipe mushroom duxelle
• 1 recipe sage infused brown butter
• 1oz fresh morel mushrooms per dozen ravioli, sautéed in butter
• 3 fried sage leaves per plate
• parmigiano reggiano
• fresh chopped herbs

1. Combine the pureed sunchoke mixture with the mushroom duxelle in a bowl. Transfer to a piping bag.
2. Fill and cut the pasta.

a. If using a ravioli maker: Lay one sheet of pasta over the ravioli maker. Pipe the filling into the dimples of the mold. Lay a second sheet of pasta over the top. Press around the filling to remove any air pockets. Using a rolling pin, roll over the seams on the mold to cut the raviolis. Repeat until you run out of filling or pasta. b. If hand cutting: Lay one sheet of pasta on a floured work surface. Pipe a small amount of filling, equally space in two rows down the sheet of pasta. Lay the second sheet of pasta over the top. Press around the filling to remove any air pockets. Cut, into equal sized squares, in the spaces between the fillings – preferably with a ravioli cutter. If using a knife, be sure to crimp the seams with a fork after cutting. 3. Cook the pasta in salted, boiling water for about 2 minutes. Remove from the water to a pan sitting on medium heat containing the sage brown butter and the sautéed morels. Toss in the pan until the raviolis have slightly browned on the outside. 4. Plate the raviolis, topped with microplaned parmigiano reggiano. Garnish with the fried sage leaves and fresh chopped herbs.