Fresh Mushroom and Sage Ravioli with Brown Butter Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 noodles ready in about 25 minutes pairs fresh mushroom and sage ravioli, unsalted butter, fresh sage leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.5 (15 ratings) Prep: 15 min Cook: 10 min Serves 4 Italian cuisine 180 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Divide among plates, sprinkle with 1/4 cup grated Parmesan cheese, and garnish with the reserved crisp sage leaves.

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). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Fresh Mushroom and Sage Ravioli with Brown Butter Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep unsalted butter from drying out.

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 noodles 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.

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