Mushroom Ravioli in Sage Brown Butter Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Delicate mushroom-filled ravioli served with a nutty brown butter and fresh sage sauce that enhances earthy flavors. This Italian-inspired noodle recipe (vegetarian), ready in about 20 minutes, blends fresh mushroom 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 480 calories and feeds 3, 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.

Prep: 10 min Cook: 10 min Serves 3 Italian cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water (1/2 tsp salt) to a boil. Add 12 oz fresh mushroom ravioli and cook according to package instructions, usually 3-4 minutes until tender and floating. Reserve 1/4 cup pasta water and drain.
  2. Step 2: While ravioli cooks, melt 6 tbsp unsalted butter in a large skillet over medium heat. Cook butter for 4-5 minutes, swirling the pan until it turns golden brown and smells nutty.
  3. Step 3: Add 12 fresh sage leaves and 2 minced garlic cloves to the butter. Sauté for 1 minute until fragrant and the sage crisps slightly.
  4. Step 4: Remove the skillet from heat. Add 1 tbsp freshly squeezed lemon juice and stir.
  5. Step 5: Gently add the cooked ravioli to the skillet with the sage brown butter sauce. Toss carefully, adding reserved pasta water as needed to coat ravioli.
  6. Step 6: Season with 1/2 tsp salt and 1/4 tsp black pepper. Plate the ravioli and sprinkle with 1/3 cup grated Parmesan cheese and 2 tbsp toasted pine nuts if using.

Frequently asked questions

How long does Mushroom Ravioli in Sage Brown Butter Sauce take to make?

Total time is about 20 minutes (10 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 Mushroom Ravioli in Sage 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 Mushroom Ravioli in Sage 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 Mushroom Ravioli in Sage Brown Butter Sauce for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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.

Is Mushroom Ravioli in Sage Brown Butter Sauce vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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