America’s Test Kitchen Recipe: Wild Mushroom Pasta Filling and Brown Butter & Pine Nut Sauce

Wild Mushroom Filling and Brown Butter & Pine Nut Sauce: From America’s Test Kitchen to Yours

Food allows us to experience the world and bring a piece of it into our homes. Inspired by the rich, earthy flavors often found in Italian cooking, both the Wild Mushroom Filling and Brown Butter & Pine Nut Sauce can be used in any of your favorite pasta shapes, from ravioli and tortellini to mezzelune and even pierogi for an Eastern European finish.


Makes about 2 1⁄2 cups

NOTE: Reserve the porcini soaking liquid for soups or rice dishes.

1 ounce dried porcini mushroom
2 tablespoons olive oil
2 garlic cloves, minced
10 ounces fresh domestic mushrooms or fresh wild mushrooms, cleaned and minced
1/4 cup minced fresh parsley
Salt and pepper
1 cup ricotta cheese
1/3 cup grated Parmesan cheese
1 egg yolk

1. Cover porcini with boiling water and soak 30 minutes. Drain and reserve liquid for another use. Mince porcini and set aside.
2. Heat oil in 10-inch skillet over medium heat until shimmering. Add garlic and cook until golden, about 2 minutes. Add fresh mushrooms and cook until wilted, about 4 minutes. Stir in parsley, porcini, 1⁄4 teaspoon salt and 1⁄8 teaspoon pepper and cook until liquid evaporates, about 2 minutes.
3. Off heat, stir in ricotta, Parmesan and egg yolk. Season with salt and pepper to taste; set aside. Filling can be covered and refrigerated overnight.


Makes about 1 cup

1/2 cup pine nuts
8 tablespoons butter
1/4 cup minced fresh parsley
Grated Parmesan cheese

1. Adjust oven rack to middle position and heat oven to 325 degrees. Toast nuts on rimmed baking sheet until golden and fragrant, about 5 minutes; set aside.
2. Melt butter in 10-inch skillet over medium heat and cook, swirling constantly, until butter turns golden brown, about 5 minutes. Stir in reserved nuts, parsley and 1⁄2 teaspoon salt. Toss with pasta and serve with grated Parmesan cheese.

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Join the Discussion


  1. kelly smith September 22, 2017 at 4:52 am - Reply

    Oh wow, It’s looking so tasty
    Can’t wait for much to taste it

  2. Rose Mary McClung August 29, 2017 at 9:24 am - Reply

    Obrigada pela receita, adorei!!!

  3. Rita August 28, 2017 at 12:25 pm - Reply

    America’s Test Kitchen, do you have a link to an easy ravioli pasta recipe to make to use this mushroom filling with? Thanks.

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