Cafe Sicilia Shares a Mushroom Ravioli in Sage Brown Butter Sauce Recipe
Mushroom Ravioli in Sage Brown Butter Sauce
- 1 package store bought mushroom ravioli
- 1 lb crimini (baby bella) mushrooms, wiped, stems removed and sliced
- 1 teaspoon butter
- salt & pepper
- 1 stick of butter, unsalted and sliced into 8 pieces
- 12 fresh sage leaves
- Truffle oil (optional)
- Parmesan cheese, freshly grated
Cook the ravioli according to the package instructions.
Melt 1 teaspoon butter in a nonstick skillet. Sauté mushrooms over high heat until the mushrooms release their moisture and the mushrooms are browned. Season according to taste.
In a large skillet melt the unsalted butter over medium low heat. Use a spatula to swirl the butter around until melted and foaming. Add the sage leaves and continue to cook, stirring continuously until the butter solids are browned. Take care not to burn the butter! If the butter is browning too quickly add a little pasta water. This will prevent further browning.
Add the sautéed mushrooms and cooked ravioli to the skillet. Toss gently until the ravioli is well coated with browned butter.
Serve with freshly grated Parmesan cheese and a drizzle of truffle oil.
Printable PDF version of recipe is below.
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