Mushroom Ravioli with Sage Butter Sauce
Mushroom Ravioli with Sage Butter Sauce
Ingredients
For the Ravioli
- 18 ounces mushroom ravioli, fresh or frozen
- 1 tablespoon salt, for pasta water
For the Sage Butter Sauce
- 1/2 cup unsalted butter, cut into pieces
- 12 fresh sage leaves, whole
- 2 cloves garlic, minced
- 1/4 cup chicken broth, low sodium
- 1/4 cup Parmesan cheese, grated
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, freshly ground, to taste
For Serving
- 2 tablespoons fresh parsley, chopped, for garnish
- as needed Parmesan cheese, shredded or grated, for garnish
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the 1 tablespoon of salt to the water.
⏱️ 8 min
- 2
Carefully add the mushroom ravioli to the boiling water. Cook according to package directions, usually 3-5 minutes for fresh and 5-7 minutes for frozen, or until al dente and floating to the surface. Do not overcook.
⏱️ 7 min
- 3
While the ravioli cooks, prepare the sage butter sauce. In a large skillet, melt the unsalted butter over medium heat. Add the whole fresh sage leaves and minced garlic. Sauté for 2-3 minutes, until the sage is fragrant and crispy, and the garlic is lightly golden. Be careful not to burn the garlic.
⏱️ 5 min
- 4
Pour in the low sodium chicken broth and bring to a gentle simmer. Cook for 1-2 minutes, allowing the flavors to meld. Stir in the 1/4 cup of grated Parmesan cheese until melted and smooth. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, adjusting to taste.
⏱️ 3 min
- 5
Using a slotted spoon or tongs, transfer the cooked ravioli directly from the pot into the skillet with the sage butter sauce. If the sauce seems too thick, add a splash of the pasta cooking water (1-2 tablespoons) to loosen it.
⏱️ 2 min
- 6
Gently toss the ravioli in the sauce until evenly coated. Serve immediately, garnished with chopped fresh parsley and additional shredded or grated Parmesan cheese, as desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Mushroom Ravioli with Sage Butter Sauce
Ingredients
For the Ravioli
- 18 ounces mushroom ravioli, fresh or frozen
- 1 tablespoon salt, for pasta water
For the Sage Butter Sauce
- 1/2 cup unsalted butter, cut into pieces
- 12 fresh sage leaves, whole
- 2 cloves garlic, minced
- 1/4 cup chicken broth, low sodium
- 1/4 cup Parmesan cheese, grated
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, freshly ground, to taste
For Serving
- 2 tablespoons fresh parsley, chopped, for garnish
- as needed Parmesan cheese, shredded or grated, for garnish
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the 1 tablespoon of salt to the water.
⏱️ 8 min - 2
Carefully add the mushroom ravioli to the boiling water. Cook according to package directions, usually 3-5 minutes for fresh and 5-7 minutes for frozen, or until al dente and floating to the surface. Do not overcook.
⏱️ 7 min - 3
While the ravioli cooks, prepare the sage butter sauce. In a large skillet, melt the unsalted butter over medium heat. Add the whole fresh sage leaves and minced garlic. Sauté for 2-3 minutes, until the sage is fragrant and crispy, and the garlic is lightly golden. Be careful not to burn the garlic.
⏱️ 5 min - 4
Pour in the low sodium chicken broth and bring to a gentle simmer. Cook for 1-2 minutes, allowing the flavors to meld. Stir in the 1/4 cup of grated Parmesan cheese until melted and smooth. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, adjusting to taste.
⏱️ 3 min - 5
Using a slotted spoon or tongs, transfer the cooked ravioli directly from the pot into the skillet with the sage butter sauce. If the sauce seems too thick, add a splash of the pasta cooking water (1-2 tablespoons) to loosen it.
⏱️ 2 min - 6
Gently toss the ravioli in the sauce until evenly coated. Serve immediately, garnished with chopped fresh parsley and additional shredded or grated Parmesan cheese, as desired.
⏱️ 2 min