Wild Mushroom Ravioli

A few weeks ago Marxfoods.com graciously sent me a variety pack of dried wild mushrooms.  In return they asked me to come up with a recipe for using them.  I have to admit that at first glance I was a bit intimidated by all of the various kinds of mushrooms. There were quite a few I had never even heard of and didn't really know anything about.   I quickly got over this fear by trying each variety to get a feel for the uniqueness in both taste and texture.  

The package included the following mushrooms: 

Lobster  One of the firmest mushrooms, they are sweet, delicate, and delicious. 

Porcini  Earthy and somewhat nutty flavor lends itself to countless dishes. 

Chantrelle  Often described as apricot-like, and they have an earthy flavor.

Black Trumpet  Fagile and trumpet-shaped with a waxy grey surface. They are very rich and buttery. 

Matsutake  Smell of pine in the springtime and have a savory and pungent flavor.

Morel  Belong to the same species as the truffle. They are incredibly flavorful and need little embellishment.

After testing each of the mushrooms I decided that together they would make a wonderful filling for ravioli.  My initial idea was to pair them with some mascarpone cheese but instead I decided to go with the classic ricotta.

To the ricotta I added some fresh chopped parsley, ground nutmeg and grated Parmesan.  In order to create a bit more substance I also incorporated some sautéed Italian sausage and some chopped fresh mushrooms.   The ravioli were perfectly dressed in a classic butter sage sauce.  The flavors combined extremely well making for a delicious pasta dish. 

I admit I am still not a wild mushroom connoisseur but I have more confidence now incorporating dried mushrooms into various recipes. Thanks Marxfoods for giving me this opportunity.  If you're looking for the perfect ravioli filling; I think this might just be it.