Fresh Mushroom and Sage Ravioli with Brown Butter Sauce
Handcrafted mushroom and sage ravioli simmered in a fragrant brown butter sauce with a hint of Parmesan, creating a comforting Italian classic. This italian-inspired pasta ready in about 25 minutes blends fresh mushroom and sage ravioli, unsalted butter, fresh sage leaves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 180 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz fresh mushroom and sage ravioli
- 3 tbsp unsalted butter
- 2 tbsp fresh sage leaves
- 1/4 cup Parmesan cheese
- to taste salt
- to taste black pepper
- 1/4 cup pasta water
Instructions
- Step 1: Bring 4 quarts of water with 1 tablespoon salt to a rolling boil in a large pot. Add 12 oz fresh mushroom and sage ravioli and cook for 3-4 minutes until they float to the surface and are tender, then drain immediately and reserve 1/4 cup pasta water.
- Step 2: Melt 3 tbsp unsalted butter in a large skillet over medium heat. Add 2 tbsp fresh sage leaves and cook for 1-2 minutes until fragrant and slightly crisp, then remove sage and set aside.
- Step 3: Add the drained ravioli to the skillet with the browned butter and reserved 1/4 cup pasta water. Toss gently for 1 minute until sauce thickens and coats the pasta, then season with salt and freshly ground black pepper to taste.
- Step 4: Divide among plates, sprinkle with 1/4 cup grated Parmesan cheese, and garnish with the reserved crisp sage leaves.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Fresh Mushroom and Sage Ravioli with Brown Butter Sauce take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Fresh Mushroom and Sage Ravioli with Brown Butter Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Fresh Mushroom and Sage Ravioli with Brown Butter Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Fresh Mushroom and Sage Ravioli with Brown Butter Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Fresh Mushroom and Sage Ravioli with Brown Butter Sauce?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Impressed my date with this—simple but elegant. The brown butter was nutty and luxurious.
- ★★★★★
A weeknight lifesaver! Cooked from scratch in under 30 minutes. The sage aroma alone made my kitchen feel like Italy.
- ★★★★★
The fresh mushrooms made all the difference. Served with crusty bread to soak up every drop of that brown butter.
