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 came together and really brought 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!
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
Serving: 1.3cupsCalories: 485kcalCarbohydrates: 44gProtein: 18gFat: 3gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 120mgSodium: 720mgPotassium: 355mgFiber: 3gSugar: 4gVitamin A: 1150IUVitamin C: 4mgCalcium: 265mgIron: 2.1mg
Please be aware that nutritional values are approximate and intended as a helpful guide
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