Wild Mushroom Ravioli in Sage and Brown Butter Sauce

READY IN: 50mins




  • Heat oil in a skillet over medium heat.
  • Add the shallot and saute for 2 minutes. Add the mushrooms and cook for 7-10 minutes or until soft. Add the wine and thyme, and cook for 2 more minutes. Season with salt and pepper if you like. Cool.
  • Cut 1 won ton wrapper in half to form two rectangles. Brush the edges of the won ton half with water, and place 1 teaspoons of the mushroom mixture on one side. Fold the wrapper in half to make a square ravioli.
  • Press the edges to seal. Place on an unlined baking sheet. Repeat with the other won tons until you use up all the filling.
  • Melt your butter in a large skillet over low heat. Add the sage leaves and cook for 8-10 minutes, or until the fatty solids in the butter sink to the bottom of the pan and turn nutty brown.
  • Meanwhile, cook the ravioli in a large pot of boiling salted water for 2 minutes or until they float to the top. I found leaving them for 2 minutes was a bit long. As long as the won ton came to the top it was done.
  • Transfer the cooked ravioli to the skillet with the brown butter with a slotted spoon. Toss with the butter. Season with salt and pepper if you wish and sprinkle with the cheese.
  • Serve warm.
  • Bon Appetit!