Spice N' Herbs Seasoning 
30-Minute Chicken Marinade 
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Get Recipe“Cooking mushrooms in Tony’s Chicken Marinade gives them an incredible depth of flavor. Topping them with a sage brown butter sauce takes them to a whole new level.” ~ Chef Monti Carlo. You can taste that flavor in every bite of these Cheese Raviolis with Creole Mushroom Sage Brown Butter Sauce.
Ingredients
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8 Tablespoons (1 Stick) Unsalted Butter, Roughly Chopped
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1/4 Cup Sage Leaves, Chiffonade (Cut into Fine, Thin Strips)
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1/2 Teaspoon Tony’s Spice N’ Herbs Seasoning
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1 Cup Tony’s 30-Minute Chicken Marinade
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12 Ounces of Mushrooms, Sliced
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4 Ounces White Button Mushrooms, Sliced
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4 Ounces Shitake Mushrooms, Sliced
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1 Pound Premade Cheese Ravioli (Recipe for Homemade Cheese Ravioli in Directions)
- Clear
Directions
- Add the cutter to a cold saucepan, preferably light colored so you can see the butter change color. Turn the heat to medium and allow butter to melt and foam. Add the Tony’s Spice N’ Herbs Seasoning. Stir the butter a few times as it melts and foams so it cooks evenly. Once it foams you will notice the butter changing color as the milk solids separate and darken. It will smell nutty. Swirl the pan occasionally to be sure the butter is cooking evenly.
- Add the sage leaves to the pan and cook until they crisp up, about 20 seconds. Transfer the sage butter to a glass bowl.
- In the same pan, add the Tony’s Chicken Marinade and warm it until it starts to bubble. Add the mushrooms. Allow them to cook down, stirring occasionally until the marinade has been completely soaked up. While the mushrooms cook, prepare the ravioli according to package directions. Keep 1/2 cup of the pasta water, drain the rest, and set aside the ravioli.
- Add the ravioli, half the pasta water and the sage butter to the pan with the mushrooms and cook for a few minutes until the pasta is warmed throughout. Add more pasta water if the sauce is too thick.
NOTES:
You can substitute the ravioli with your favorite pasta.
Making Homemade Ravioli:
2 Cups All-Purpose Flour, Plus More for Dusting
2 Whole Large Eggs, Plus 4 Large Egg Yolks, Beaten Together
1/2 Teaspoon Tony’s Spice N’ Herbs Seasoning
20 Ounces Ricotta Cheese
4 Ounces Parmesan Cheese, Freshly Grated
1/4 Teaspoon Nutmeg
2 Teaspoons Lemon Juice
- Put all of the flour on your work surface and make a well in the middle. Add the eggs and the Tony’s Spice N’ Herbs Seasoning. Beat together the eggs until they run through the tines of a fork in a smooth line. Use the fork to scoop in a little of the flour, mixing it into the egg. Continue adding flour little by little until a shaggy dough forms.
- Scrape up any excess dough using a bench scraper. Dust the work surface. Knead the dough, pressing your palm into it and pushing it forward, then turning it from 12 o’clock to 3 o’clock with each pass. Do this until the dough is smooth and elastic. Wrap the dough tightly in plastic wrap and let it rest at room temperature for 20 minutes.
- Dust the prepared sheet pan with a little flour. Unwrap the dough, cut off a quarter and re-wrap the remaining three quarters of the dough.
- Use the rolling pin to roll out the quarter piece of dough into a rectangular shape, about 4 inches by 8 inches and about 1/4-inch thick. Then, Roll the dough through the pasta maker at its widest setting a few times. Fold both ends towards the center and then fold them into each other as it you were closing a book. Repeat this cycle of rolling into a 1/4-inch thick rectangle and passing it through the pasta roller four or five times until the dough is smooth and pliable.
- Begin narrowing the setting on the pasta machine by one notch and passing the dough through a few times and then narrowing it again, until light can pass through the dough. If the strip gets too long, simply cut it in half and continue narrowing by one notch until it achieves the desired consistency. Cut the sheets into 16-inch by 4-inch strips. Store pasta in layers on the sheet pan with parchment between the layers and then cover with a clean damp kitchen towel or paper towel. Repeat for the remaining three quarters of dough until it is all rolled out into 4-inch by 16-inch strips.
- Place the ricotta in the center of a second kitchen towel and twist the towel closed, continuing to twist to dry out as much of the liquid as possible. Add the ricotta to a large bowl. Mix in the Parmesan cheese, nutmeg, lemon zest and Tony’s Spice N’ Herbs Seasoning.
- Dust your work surface with flour. Place the 4-inch by 16-inch strip pasta sheet on the surface. Cut it into four 4-inch by 4-inch squares. Add a tablespoon of the filling to the middle of one square. Dip your finger into a little water and trace around the edges of that square then then cover with another square. Press down around the filling in the middle of the ravioli to work out any air pockets. Place on a sheet pan under a damp kitchen towel so it doesn’t dry out. Repeat until all the filling has been used.
- Cook the ravioli as you would any pasta, in boiling water that has been salted until it tastes like the ocean. Fresh pasta cooks very quickly. It will only take a minute or two for it to reach al dente consistency. Remove ravioli from the water, making sure to keep a 1/2 cup of the pasta water for your sauce.
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