My good friends, Amara and Max, opened a lovely restaurant in the west end of Toronto earlier this year. The Annette Food Market (AFM) is one of my favourite restaurants in Toronto with its long list of wines by the glass, its hip and welcoming decor and its delicious no-nonsense Italian fare.
One of my favorite dishes from their spring menu was a rich ravioli dish with pears, mushrooms and sage. The sauce was buttery and savoury. The pears were sweet but still had a little bite. The mushrooms and sage added lovely earthiness. Overall, the dish hit all the right spots and our table of four had to order a second helping. The recipe below is my version of this AFM dish.
So go ahead – try this dish and go see my friends at AFM.
Pear, Mushroom and Sage Ravioli
Prep time
Cook time
Total time
Author: Penny
Recipe type: Pasta
Cuisine: Italian
Ingredients
- 1 medium onion, minced
- 4 tablespoons butter
- 4 tablespoons olive oil
- 200 grams King oyster mushrooms, cut into bite sized pieces
- 2 tablespoon fresh sage, chopped
- 1 Bosch pear, slices in ¼ inch slices
- ¼ cup white wine
- 500g fresh cheese ravioli
- Parmesan cheese, grated
Instructions
- Melt 2 tablespoons butter with 2 tablespoons of oil in a pan and add onions and cook for a minute or two. Add the mushrooms and cook till they are browned. Put the onions and mushroom in a bowl and set aside.
- Add the remaining 2 tablespoons of butter and olive oil to the same pan over medium to low heat. Add the sage and pear and cook for 2 or 3 min until the pear begins to soften and you smell the sage.
- Add ¼ cup of white wine and cook for a minute till it evaporates. Season with salt and pepper. Add back in the mushroom mixture. Set aside.
- Cook ravioli according to package instructions. Once done, transfer ravioli to the pan with the mushrooms and pears using a slotted spoon (this will also transfer some of the pasta water to make the sauce).
- Plate the ravioli. Add a few crispy fried sage leaves to each plate, add some Parmesan and serve!
- For the crispy sage leaves - wash and pat leaves dry. Make sure you dry them off really well! Heat some neutral oil such as canola in a small pan (about ½ inch thick). Place the sage leaves in hot oil in batches for about 5 seconds and then remove onto a plate lined with paper towels. Leaves will crisp up once cooled.
Leave a Reply