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!
I love the smell of mushrooms sautéing in butter... especially when they are part of a simply scrumptious dish.
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.
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.
See the recipe card for complete instructions and ingredient amounts.
- Melt 2 tablespoons butter in a large skillet over medium heat.
- 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.
- In a separate pot, cook the ravioli according to package directions. Reserve ½ cup pasta water before draining.
- Meanwhile, melt the remaining butter in the skillet. Add the sage leaves and cook over low heat until the leaves start to turn crispy.
- 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.
- Garnish with fresh sage and serve. Feel free to sprinkle on some Parmesan cheese if desired.
- 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 caramelize.
- 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.
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.
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Mushroom Ravioli with Sage Butter
- 4 tablespoons unsalted butter (divided)
- 8 ounces Baby Bella mushrooms (sliced thin)
- 3.5 ounces shiitake mushrooms (sliced thin)
- 10 ounces fresh mushroom ravioli
- 8-10 fresh sage leaves (plus extra for garnish)
- salt and black pepper (to taste)
- In a large skillet set over medium heat, melt 2 tablespoons butter. Add mushrooms and saute for 8-10 minutes until softened and golden. Season with salt and pepper to taste. Remove the mushrooms from the skillet. Set aside.
- Meanwhile, bring a pot of water to a boil. Add the fresh ravioli and cook according to package directions. Reserve ½ cup of the pasta water and drain the ravioli.
- While the ravioli cooks, melt the remaining 2 tablespoons of butter in the skillet. Add the sage leaves and cook over medium-low heat until the leaves start to crisp.
- Add the drained ravioli and the mushrooms to the skillet and toss to coat with the sage butter. Add some pasta water, starting with a little and adding more as needed to create a sauce. Season to taste with salt and pepper. Garnish with additional fresh sage and serve.
- Before slicing whole mushrooms, brush any dirt off using a damp paper towel Do not rinse the mushrooms with water or they will become soggy.
- Wait to add salt to the mushrooms until after they start to caramelize. Adding salt at the beginning draws out the moisture in the mushrooms, causing them to steam instead of brown.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
This post was originally published in September 2019 and has been updated.