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Plate of mushroom ravioli with a fork.

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Mushroom Ravioli gets tossed with nutty brown butter and crispy sage in this easy 15-minute weeknight dinner.
5 from 5 votes


  • 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.