Prosciutto and Mushroom Ravioli With Basil Browned Butter Sauce Recipe

Combine all ravioli dough ingredients in a food processor. Run the processor until the ingredients are well mixed. If the dough looks like pebbles, it's a touch too dry; add about ½ to 1 teaspoon of water and mix again until it forms a nice ball.

Remove the dough from the processor and knead it for a few minutes. Cover the ball of pasta dough with plastic wrap and let it rest for 20 minutes.

While the dough rests, prepare the filling. Heat 1 tablespoon of butter in a skillet over medium heat. Add the garlic, then the prosciutto, onions, and mushrooms.

Cook for 1 to 2 minutes, then stir in the salt and oregano. Add the spinach and cook until it wilts down completely, then remove the mixture from the heat.

Take about a sixth of the rested pasta dough and run it through your pasta maker, or hand roll it, to your desired thinness. Use a ravioli cutter, a glass, or a cookie cutter to cut out shapes.

Drop a generous teaspoonful of the prosciutto mixture into the center of each pasta piece. Brush the edges with an egg wash (made from the egg white of 1 egg) and place another pasta piece over the top. Seal the edges with your fingers or a fork.

Fill a pot with water and bring it to a boil. Add the ravioli and cook until they float, which means they're done.

Meanwhile, in another pan, melt 4 tablespoons of butter over medium heat. Cook until it turns a deep golden brown and smells nutty. Lower the heat slightly, then add the garlic and chopped basil. Swirl to let the basil wilt.