Ravioli with Brown Butter Mushrooms and Sage
You know that feeling…the week is almost over, and you can’t decide what to make for dinner. You don’t feel like doing anything elaborate but you also don’t want the same old thing. This Ravioli with Brown Butter Mushrooms and Sage was ridiculously easy but somehow felt elevated into something straight from a restaurant. Those sautéed mushrooms, the nutty brown butter, and the crispy sage come together and really bring those packaged raviolis to life! This was ready in under half an hour, making it perfect for a busy weeknight. Plus, I LOVE mushrooms. This was really impressive!
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When did ravioli, brown butter, and sage become a match made in heaven?
Ravioli, brown butter, and sage became an unstoppable trio thanks to traditional Italian cuisine and French cooking techniques. While browning butter is French and filled pastas served in butter sauce with sage is Italian – these three ingredients eventually joined forces and became the classic combo we know and love today. This flavor profile is centuries old!
Did you know?
Sage is not only an aromatic, delicious herb for eating, it’s also been used across many civilizations for a variety of reasons! The Romans used it to treat wounds, Egyptians used it for fertility, Chinese medicine used it to support the nervous and digestive system, and in Medieval Europe, they even believed sage could prevent death! The word sage literally means “to save!” That’s pretty wild!
And mushrooms, they never get old for me. They’re so good for us. They’re one of the only non-animal sources of vitamin D! Plus, how neat are they? Almost like, science-y! There are so many different kinds! And how cool is this – over 80 mushroom species can glow in the dark!
What ingredients do I need?
For the ravioli with brown butter mushrooms and sage:
Cheese Ravioli
White Mushrooms
Yellow Onion
Garlic
Sage
Parmesan Cheese
Pasta Water
Butter
Olive Oil
Salt
Red Pepper Flakes
Freshly Cracked Black Pepper
For serving:
Lemon Wedges
Parmesan Cheese
Red Pepper Flakes
Baguette
What equipment do I need?
- Stockpot
- Strainer
- Large Skillet
- Cheese Grater
- Cutting Board
- Chef Knife
- Measuring Cups and Spoons
- Tongs
- Paper Towel
How do I make it?
To prep the ingredients:
To get started on this recipe, first wash the mushrooms very well, then slice them. Wash the sage leaves and pat them dry. Mince the garlic, dice the onion, then shred the parmesan cheese.
To make the crispy sage:
Next, heat oil and some of the butter in a large skillet over medium heat. Add the sage leaves in a single layer, and fry just briefly, using a tong to flip and fry the other side for a moment.
Remove to a plate lined with paper towel, sprinkle with a pinch of salt while it’s still hot, then set aside until ready to use.
To make the brown butter mushroom sauce:
In the same skillet, melt some more butter over medium heat, then add the mushrooms in a single layer. Cook undisturbed for a few minutes until golden, stir, then add the onion and some salt.
Turn heat to medium low, and cook several minutes more, stirring occasionally until onions and mushrooms are tender and caramelized. Next, stir in the garlic and the red pepper flakes, then cook until fragrant.
Push everything off to the side and add the rest of the butter.
Cook the butter, stirring occasionally, until it smells nutty and appears brown in color. While the butter browns, let’s cook the ravs!
To make the ravioli with brown butter mushrooms and sage:
Get out a large stockpot, fill it with some salty water, bring to a boil, then cook the ravioli to package instructions. Be sure to reserve some starchy pasta water before draining, then drain the raviolis and set aside.
By now our butter should be nice and browned!
Mix everything together, then add the rest of the salt, the raviolis, and the pasta water.
Stir to combine. Top with the shredded parmesan and freshly cracked black pepper.
Remove from heat, cover, and allow everything to melt.
To serve:
Scoop into bowls, topping with more freshly shredded parmesan, red pepper flakes, crispy sage, and lemon wedges on the side. Serve with crispy bread or a baguette. Enjoy!
Tips:
- I used cheese ravioli for this recipe but feel free to use mushroom, spinach and ricotta, whatever you want! You can also use fresh ravs, freshly packaged ravs, or frozen ravs.
- If you’re not the biggest mushroom fan, consider chopping the shrooms up into smaller pieces. It’s still nice to get the essence!
- If you don’t have fresh lemon wedges on hand, a squirt of bottled lemon juice will still bring that depth of flavor to life!
- To make this vegetarian friendly, use vegetarian parmesan cheese instead of Parmigiano-Reggiano.
Big, big mushroom fan too? Check these recipes out!
Love a hassle free pasta and sauce?
Ravioli with Brown Butter Mushrooms and Sage
Equipment
Ingredients
For the ravioli with brown butter mushrooms and sage:
- 12 Sage Leaves
- 4 tbsp Butter
- 1 tbsp Olive Oil
- 8 oz White Mushrooms sliced
- 1 Yellow Onion diced
- 4 Garlic Cloves minced
- 20 oz Cheese Ravioli fresh or frozen
- ⅓ cup Parmesan Cheese freshly shredded
- ¼ cup Reserved Pasta Water
- ½ tsp Salt divided
- ¼ tsp Red Pepper Flakes
- ¼ tsp Freshly Cracked Black Pepper
For serving:
- Parmesan Cheese freshly shredded
- Lemon Wedges
- Red Pepper Flakes
- Baguette
Instructions
To make the crispy sage:
- Heat olive oil and 1 tbsp butter in a large skillet over medium heat.
- Add the sage leaves in a single layer, and fry for 30 seconds, using a tong to flip and fry the other side for 30 seconds to 1 minute more.
- Remove to a plate lined with paper towel, sprinkle with a pinch of salt while it's still hot, then set aside until ready to use.
To make the brown butter mushroom sauce:
- In the same skillet, melt another tbsp of butter over medium heat, then add the mushrooms in a single layer.
- Cook undisturbed for 3-4 minutes until golden.
- Stir, then add the onion and 1/4 tsp of salt.
- Turn heat to medium low, and cook 3-4 minutes more, stirring occasionally until onions and mushrooms are tender and caramelized.
- Stir in the garlic and the red pepper flakes, then cook until fragrant, one minute.
- Push everything off to the side and add the rest of the butter.
- Cook the butter, stirring occasionally, until it smells nutty and appears brown in color, 5-6 minutes. While the butter browns, let's cook the ravs!
To make the ravioli with brown butter mushrooms and sage:
- Get out a large stockpot, fill it with some salty water, bring to a boil, then cook the ravioli to package instructions, reserving 1/4 cup pasta water.
- Drain then set aside.
- Once the butter has browned, mix everything together then add the rest of the salt, the raviolis, and the pasta water.
- Stir to combine, then top with shredded parmesan and freshly cracked black pepper.
- Remove from heat, cover, and allow everything to melt.
To serve:
- Scoop into bowls, topping with more freshly shredded parmesan, red pepper flakes, crispy sage, and lemon wedges on the side.
- Serve with crispy bread or a baguette. Enjoy!
Nutrition
Please be aware that nutritional values are approximate and intended as a helpful guide
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