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!
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.