Easy Mushroom Ravioli with Brown Butter and Crispy Sage
With just 4 ingredients, this crave-worthy 15-minute mushroom ravioli gets tossed with nutty brown butter & crispy sage.
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Elevated Ravioli in Just 15 Minutes!
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.
What Sauce Goes With Mushroom Ravioli?
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.
Technically any sauce will go well with a nice mushroom ravioli, but this warming brown butter sauce is our favorite.
How to Brown Butter
Browning butter is quick and easy, but it needs your undivided attention. After all, there’s a fine line 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. The important thing is to use room temperature butter because if the butter is too cold, it will easily burn.
- 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. 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 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 add 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 herbaceous notes from the sage.
A Quick Glance at the Ingredients
- Ready-to-use mushroom ravioli (can be found in the refrigerated section of your grocery store with the fresh pastas)
- Fresh sage
- Baby bella or Cremini mushrooms
How to Make Mushroom Ravioli
- 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:
- 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?
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Easy Mushroom Ravioli with Brown Butter and Crispy Sage
- 12 oz fresh mushroom ravioli If you can't find mushroom ravioli, most other ravioli will do (cheese, sausage, etc.)
- 4 TBSP butter, room-temperature
- 10 fresh sage leaves
- 1/2 cup thinly sliced baby bella mushrooms
- Sea salt and pepper, to taste
- Bring a pot of water to a boil and cook the ravioli according to the directions on the package. When done, drain the ravioli and set it aside.
- While the ravioli is cooking, brown your butter. Heat a small pan over medium heat, and when the pan is hot, pop the butter in and let it melt. As it melts, add the sliced mushrooms and the sage, stirring to coat everything in butter.
- The butter will start to foam as it heats up. Stir the butter, mushrooms, and sage constantly to keep the butter moving. This prevents burning.
- The butter will develop a nice golden color and offer up a rich, nutty aroma. This means it's browned. At this point, the mushrooms should also be browned and tender, and the sage should be nicely crisped up.
- 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.