Easy Mushroom Ravioli with Brown Butter and Crispy Sage
Mushroom Ravioli gets tossed with nutty brown butter and crispy sage in this easy 15-minute weeknight dinner.
Elevated ravioli in just 15 minutes? Yes please!
It looks fancy. It sounds fancy. Heck, it even tastes fancy! But this simple mushroom ravioli with brown butter and crispy sage is one of the most effortless dinners you’ll put on your table. Not only is it quick, but it only calls for 4 ingredients, plus salt and pepper to taste. The nuttiness from the brown butter and the herbaceous crunch from the sage create a light but warming sauce that’s absolutely perfect for cozying up during these cooler months.
But first, what is brown butter?
Brown butter, or “beurre noisette” as it’s referred to in French cooking, is a warm sauce used in French cuisine. It’s versatile in that it can be used in both sweet and savory dishes. It’s become a popular ingredient in American baking (it’s amazing in chocolate chip cookies and shortbread!), and it’s a total hit when drizzled over roasted winter vegetables or pasta, as seen here.
Some tips and tricks on how to make brown butter.
Making this magical dressing is quick and easy, but it still needs your undivided attention. After all, there’s a fine line of just a few seconds between brown butter and burnt butter.
What kind of butter should you use?
Both salted or unsalted butter can be browned, so this just depends on your preference. I use salted butter in this recipe because that’s my preference, but if you’d rather use unsalted and add a pinch or two of salt on your own to make up for it. that’s fine. Also, you want to use butter that’s at room temperature. If the butter is too cold it will burn easily. So, if you’ve left your butter in the fridge, take it out about 30 minutes prior to starting.
At what temperature should you brown butter?
Medium heat is your best bet. Too hot, and you’ll burn it–too low, and you’ll have a hard time toasting it.
How long does it take for butter to brown?
It can take anywhere between 5-7 minutes to brown your butter, depending on the heat of your stove and how much butter you’re melting. First, you want to make sure the butter cooks evenly, so cut the butter into even pieces before placing it into the pan. When the butter has melted completely, it will begin to foam. You want to keep the butter moving by constantly stirring it until it’s golden brown in color and develops a warm, nutty aroma. When the foam dwindles down, you’ll notice some brown bits on the bottom of the pan. These are good! Keep them. They’re toasted milk solids from the butter and they’re what adds a lot of that awesome nutty flavor.
But cooking the brown butter in this recipe is a little different.
We sauté the mushrooms and the sage in the butter as we brown it. This prolongs the browning of the butter by just a minute or two, but you’re still going to use the same rules: once the butter is foaming, start stirring. The mushrooms will continue to cook, and the sage will crisp up perfectly. Not to mention, the brown butter gets infused with even more flavor—umami from the mushrooms, and an herbaceous flare from the sage.
Your short and sweet ingredient list:
- Ready-to-use mushroom ravioli (can be found in the refrigerated section of your grocery store with the fresh pastas)
- Fresh sage
- Baby bella mushrooms
How to make this Easy Mushroom Ravioli with Brown Butter and Crispy Sage.
Now that you know how to brown butter, you’ll master this dish. Here’s the rundown:
- Cook the ravioli as per the directions on the package; drain and set the cooked ravioli aside in a pot or large serving dish.
- While the ravioli cooks, prepare your brown butter. Heat a pan over medium heat. Once the pan is hot, drop the butter into the pan. Once the butter has completely melted, add the mushrooms and the sage; toss to coat in butter.
- When the butter starts to foam, start stirring the butter, mushrooms, and sage to keep the butter moving and to prevent it from burning.
- Once the butter is golden in color and giving off a rich, nutty aroma, the mushrooms should be browned and the sage should be crisped up nicely; remove the pan from the heat and drizzle the brown butter, mushrooms, and sage over the ravioli.
- Gently toss the ravioli in the brown butter sauce and serve.
Equipment you’ll need:
Recipe Tips and Tricks:
- Leave the sage leaves whole! They’re very potent when fresh, but once they crisp up in the butter, they shrink. Chopping them into smaller pieces will cause them to burn.
- Baby bella and cremini mushrooms are my favorite, but you could also use white, button, or portobello mushrooms.
- If possible, use a light colored saucepan to brown your butter. This makes it easier to keep an eye on the color and make sure the butter doesn’t burn.
- If you can’t find mushroom ravioli, most other ravioli variations will work—like cheese, spinach and ricotta, sausage, etc.
- I don’t recommend swapping in another herb for sage. If you can’t get your hands on sage, just omit it completely and keep it as a brown butter mushroom sauce.
Have you made this recipe?
If you enjoyed this recipe, please consider:
- Leaving a rating
- Commenting below with feedback
- Show off your creations on Instagram by tagging @killing__thyme
Get the Recipe:
- 12 oz fresh mushroom ravioli, If you can't find mushroom ravioli, most other ravioli will do (cheese, sausage, etc.)
- 4 TBSP room-temperature butter
- 10 fresh sage leaves
- 1/2 cup thinly sliced baby bella mushrooms
- Sea salt and pepper, to taste
- Cook the ravioli according to the instructions on the package; drain and set the cooked ravioli aside.
- While the ravioli cooks, start your brown butter by heating a small pan over medium heat. When the pan is hot, place the butter into it and let it melt. As it melts, add the sliced mushrooms and the sage; toss to coat in butter.
- As the butter heats up it will start to foam. At this point, start stirring the butter, mushrooms, and sage constantly to keep the butter moving—this will prevent it from burning.
- When the butter develops a golden color and gives off a rich, nutty aroma, the mushrooms should be browned and the sage should be crisped up nicely. Remove the pan from the heat, and drizzle the brown butter, mushrooms, and sage over the ravioli. Gently toss the ravioli in the brown butter and serve.