Mushroom and Prosciutto Ravioli in Sage Browned Butter Sauce

This recipe hails from the Venetian district of Italy, where porcini mushrooms are treated like royalty. They're sautéed to perfection, releasing their rich, umami goodness, and making a perfect duet with the savory, salty tunes of thinly sliced prosciutto. This dynamic duo then takes a dip in a fragrant sage browned butter sauce, where the butter gets all cozy with fresh, aromatic sage leaves.

The fresh pasta, made from high-quality imported flour, is crafted with the precision of a pasta ninja and shaped into elegant ravioli. Each little pocket is stuffed with the harmonious mix of earthy mushrooms and prosciutto, creating a flavor explosion with every bite. Once cooked, these ravioli are lovingly tossed in the sage browned butter sauce, ensuring every piece is drenched in the rich, aromatic goodness.

To accompany this culinary masterpiece, we’ll bake fresh Focaccia bread using Italian "0" flour. This gives us a crisp crust…