Ravioli With Mushrooms and Sage in Browned Butter

Total Time
Prep 2 mins
Cook 6 mins

Simple. Quick. GOOOOD.

Ingredients Nutrition


  1. Cook ravioli according to package directions, leaving them al dente.
  2. Melt butter over medium heat. If using dried sage, add it now. Add mushrooms and saute until mushrooms are cooked down and butter is brown, but not burned. If the mushrooms have soaked up all the butter, add in another 1-2 tablespoons of butter and cook until browned.
  3. Drain ravioli and reserve a bit of the starchy cooking water.
  4. Toss in cooked ravioli and fresh sage. Add 1 T- 1/4 c cooking water. Turn pasta, mushrooms and sauce onto serving plates and top each with a couple of grinds of black pepper and a pinch of sel gris.
Most Helpful

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Food.com June 13, 2011

Delicious! Although I wish I had fresh sage, I still thoroughly enjoyed this dish. I used 4 cheese ravioli with herbs and baby cremini mushrooms. My husband thought that it's a bit greasy but I liked it a lot. From beginning to end, this recipe only took 10 minutes!!! Made for Holiday tag. Thanks under12parsecs! :)

Nif November 12, 2011

Very good. I used a mix of mushrooms did need extra butter but I added olive oil. I did heat the butter to almost brown before adding the mushrooms.
Thanks. Made for ZWT 2011

Rita~ June 03, 2011