Mushroom Ravioli with Sage Butter

Mushroom Ravioli with Sage Butter is an easy, fuss-free dish perfect for weeknight meals and elegant enough for guests.  With just four ingredients and practically no prep, this dish is a dinner winner!

Fuss-free dinner

I love the smell of mushrooms sautéing in butter... especially when they are part of a simply scrumptious dish, like this mushroom pesto pasta.

This mushroom ravioli comes together with hardly any prep - none if you buy sliced mushrooms - making this the perfect meal for last-minute guests or nights when you simply need to get dinner on the table quickly.

I love to complete this meal with a side of ciabatta garlic bread and a garden salad.

Ingredients

With only four ingredients, we want to use good quality, fresh ingredients for the best flavor and results.

• Mushroom ravioli - Use high quality, fresh ravioli for this recipe.  If you can't find mushroom ravioli, cheese ravioli works just fine. Fresh pasta can be found in the refrigerated section of your supermarket.
• Mushrooms - Baby portobellos and shiitakes are my favorites, but you can use any combination of mushrooms you like. This recipe calls for a large amount of mushrooms because they cook down quite a bit.
• Sage - Fresh herbs add so much flavor and sage is one of my favorites. Fresh thyme is equally delicious paired with mushrooms.
• Butter - I use unsalted butter so I can control the level of salt.  If you prefer cooking with salted butter, adjust the seasoning accordingly.

Step-by-step instructions

See the recipe card for complete instructions and ingredient amounts.

1. Melt 2 tablespoons butter in a large skillet over medium heat.
2. Add the mushrooms and sauté until brown and slightly caramelized, about 8-10 minutes. Season with salt and pepper. Transfer the mushrooms to a plate and set aside.

3. In a separate pot, cook the ravioli according to package directions. Reserve ½ cup pasta water before draining.
4. Meanwhile, melt the remaining butter in the skillet. Add the sage leaves and cook over low heat until the leaves start to turn crispy.

5. Add the ravioli and mushrooms to the skillet, tossing to coat with the butter. Add a little pasta water as needed to create a sauce.

7. Garnish with fresh sage and serve. Feel free to sprinkle on some Parmesan cheese if desired.

Recipe tips

• Save time and prep using pre-sliced mushrooms. If starting with whole mushrooms, use a damp paper towel to brush off the dirt before slicing. Mushrooms should not be rinsed in water because they will become water-logged.
• Wait to season the mushrooms with salt until they start to brown. If the mushrooms are salted in the beginning, it draws out their moisture and the mushrooms will steam instead of caramelizing.
• Reserve some of the pasta water to help bring the sauce together. The starch in the water helps create a sauce. Start by adding a tablespoon or two and add more as needed.
• Use onions and mushrooms together for added flavor.

Storing and reheating

If you find yourself with leftovers, store in an airtight container in the refrigerator for 2-3 days. Reheat in the microwave.

Equipment

Non-stick skillet | Pasta pot

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This post was originally published in September 2019 and has been updated.