Who doesn’t love a quick 10-minute dinner? And it’s not even boxed mac and cheese! (Not to knock boxed mac and cheese, because it is bomb and you know it.)

As much as I love to play around in the kitchen, sometimes I need a break; sometimes it’s all too much. Especially since I spend a good chunk of my week — day and night — in the kitchen. I’ll spend a couple of hours developing a recipe and then clean up only to have to start over for dinner. And then clean up from that. Repeat that for four to five consecutive days and it catches up to you.

I’m tired, my friends.

I don’t usually get very personal here, but I’ve noticed more and more bloggers writing out small windows to their souls every now and again, and it doesn’t seem like such a bad idea. After all, how else will I truly connect with my readership (you)?

The last few weeks have been rough in the energy + motivation department. I haven’t been able to fall asleep at night and it certainly isn’t because I’m not tired; it’s mostly because I can’t shut my brain off. The amount of shit that floods through my brain when I hit the pillow and close my eyes is incalculable. And after a few weeks of that, it’s pretty damn taxing. If I could paint a picture of what my brain looks like while trying to fall asleep, it would be that scene in the Wizard of Oz where Dorothy is sitting on her bed looking out the window as her home is being carried along with the twister. There goes a crate of chickens, an old woman knitting in a rocking chair and a cow… except replace the crate of chickens with deadlines, the old woman with housework and the cow with self-doubt.

But guess what. Life doesn’t stop; as soon as the alarm sounds off in the morning, it’s business as usual.

Let me tell you, there hasn’t been enough coffee in the world lately…


Because I’m tenacious, despite feeling completely watered-down and discombobulated, there is no “I can’t” when it comes to productivity and progress. While in most cases that acts as more of a con (again, because I’m often putting an unhealthy amount of pressure on myself), in this case it’s a pro. I’m in the midst of readjusting my daily schedule to help my body and soul get back into the groove of things. I’m also writing all of my thoughts out on paper before bed — that way my brain doesn’t swell and spin in worry of forgetting something.

Needless to say, this magical 10-minute ravioli was exactly what I needed on Sunday night. Something substantial, playfully frilly and slightly indulgent. I wanted to feel like I was treating myself without exhausting myself while throwing it together.


I grabbed some fresh mushroom ravioli from the market along with some baby bella mushrooms and fresh sage. Really, what herb summons the vibes of fall more than sage? Rosemary is only a close second.



This was my first time making a brown butter + sage sauce. I’d definitely browned butter before, mostly by accident if you know what I mean, but for some reason I’d always been intimidate by the idea of a brown butter sauce in all of it’s richness and nuttiness. It sounds fancy, so I assumed it would be technical. Boy was I wrong.

This stuff literally takes 3 minutes to make. The fresh ravioli, depending on the type you get, will take 5-7 minutes.

In just ten minutes you’ll have yourself a stunner of a dish that tastes like a ton of love went into it — when in actuality (or in my case), it was a ton of I need a f*^$#ing break that went into it.



For more delish eats, find me on Instagram and Pinterest.

Have you made this recipe? Snap a pic and tag me on Insta! @killing__thyme / #KillingThyme

Get the Recipe:

10-Minute Mushroom Ravioli in Brown Butter + Sage Sauce


  • 12 oz fresh mushroom ravioli
  • 4 tbsp of butter
  • 10 leaves small sage
  • 1 oz baby bella mushrooms, diced
  • Freshly ground pepper
  • Parmigiano-Reggiano, for garnish


  • Cook your ravioli as per the packages instructions.
  • Heat a medium-sized skillet over moderate heat.
  • Melt the butter with the sage leaves until the butter is fragrant, nutty and slightly brown in color — about 3 minutes. The add the diced mushrooms and continue to cook until tender — about 5 minutes.
  • Add the cooked ravioli and carefully toss to evenly coat.
  • Sprinkle the ravioli with grated Parmigiano-Reggiano and freshly ground pepper.


Cooking time varies; it depends on how long it takes to cook your fresh ravioli. This can be done in less than 10 minutes.