Ravioli with Mushrooms and Sage in Browned Butter
Indulge in the rich, earthy flavors of Ravioli with Mushrooms and Sage in Browned Butter—a sophisticated yet surprisingly simple dish perfect for weeknight dinners or elegant entertaining. Tender, pillowy ravioli is the star of this recipe, coated in a nutty browned butter sauce infused with crispy sage and fragrant garlic. Sliced cremini mushrooms add a savory depth, while a sprinkle of freshly grated Parmesan cheese lends a creamy, salty finish. With just 15 minutes of prep and 20 minutes of cooking, this recipe delivers gourmet results in minimal time. Garnish with fresh parsley for an added touch of color and freshness, and enjoy a restaurant-quality meal right at home. Perfect for lovers of Italian-inspired comfort food!
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Recipe Information
Ingredients
- 16 ounces Fresh ravioli (store-bought or homemade)
- 6 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 8 ounces Cremini mushrooms, sliced
- 8 Fresh sage leaves
- 2 cloves Garlic, minced
- 0.5 cup Parmesan cheese, grated
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Bring a large pot of salted water to a boil for the ravioli.
In a large skillet, heat olive oil over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until softened and golden, about 6-8 minutes. Remove the mushrooms from the skillet and set aside.
In the same skillet, add the butter and allow it to melt over medium heat. Continue to cook the butter, swirling occasionally, until it becomes golden brown and develops a nutty aroma, about 4-5 minutes.
Add the sage leaves and minced garlic to the browned butter. Cook for about 1 minute, stirring constantly, until fragrant and the sage leaves become crispy. Be careful not to burn the garlic.
Meanwhile, cook the ravioli according to the package instructions, usually around 3-5 minutes, until they float to the surface. Reserve 1/4 cup of the pasta cooking water, then drain the ravioli.
Add the cooked mushrooms back to the skillet with the browned butter, sage, and garlic. Stir to combine.
Gently add the drained ravioli to the skillet, tossing to coat in the sauce. If the sauce seems too thick, add reserved pasta water, one tablespoon at a time, to loosen it slightly.
Season the ravioli with salt and black pepper to taste. Sprinkle with grated Parmesan cheese and gently toss to combine.
Serve the ravioli hot, garnished with freshly chopped parsley if desired. Enjoy your decadent ravioli with mushrooms and sage in browned butter!
Nutrition Facts
Calories |
523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 874 mg | 38% | |
| Total Carbohydrate | 42.5 g | 15% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 3.4 g | ||
| Protein | 17.4 g | 35% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 185 mg | 14% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 385 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
