RAVIOLI WITH MUSHROOMS AND SAGE IN BROWNED BUTTER
Make and share this Ravioli With Mushrooms and Sage in Browned Butter recipe from Food.com.
Provided by under12parsecs
Categories One Dish Meal
Time 8m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Cook ravioli according to package directions, leaving them al dente.
- Melt butter over medium heat. If using dried sage, add it now. Add mushrooms and saute until mushrooms are cooked down and butter is brown, but not burned. If the mushrooms have soaked up all the butter, add in another 1-2 tablespoons of butter and cook until browned.
- Drain ravioli and reserve a bit of the starchy cooking water.
- Toss in cooked ravioli and fresh sage. Add 1 T- 1/4 c cooking water. Turn pasta, mushrooms and sauce onto serving plates and top each with a couple of grinds of black pepper and a pinch of sel gris.
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Mimi Funny
[email protected]This dish was a disappointment. The sauce was bland and the ravioli was overcooked.
Retan Amr
[email protected]I love this recipe! It's easy to make and always delicious. I've made it for my family and friends many times and they always love it.
Danish Qadir
[email protected]This dish was a bit too salty for my taste. I would recommend using less salt in the sauce.
Jasmine Sylvan
[email protected]I'm not a fan of mushrooms, so I substituted zucchini. It was a great way to get my veggies in.
Savage King
[email protected]This dish is a great way to use up leftover ravioli. I had some leftover cheese ravioli, and it worked perfectly in this recipe.
Ikoyo Annbel
[email protected]The sauce was too thick for my taste. I would have preferred a thinner, more delicate sauce.
Eric Aguilar
[email protected]I had some leftover roasted chicken, so I added it to the sauce. It was a great way to use up leftovers.
MD Sohel Rana Rana
[email protected]This recipe is perfect for a special occasion. It's elegant and delicious.
Naveed Jamali
[email protected]I'm not a fan of sage, so I omitted it from the recipe. The dish was still delicious.
Riley Toney
[email protected]This dish was a bit too heavy for my taste. I think I would have preferred a lighter sauce.
M Tariq
[email protected]I love the simplicity of this dish. It's a great way to showcase fresh ingredients.
Ralph Rogers
[email protected]This recipe is a keeper! I've made it several times and it's always a crowd-pleaser. The ravioli is always cooked perfectly and the sauce is rich and flavorful.
Comedy Vibes
[email protected]I followed the recipe exactly and the sauce turned out bland. I had to add more salt, pepper, and garlic to taste.
Presh Amah
[email protected]This dish was a hit with my family! Even my picky kids loved it. I will definitely be making this again.
BATUL Roy
[email protected]I substituted shiitake mushrooms for the cremini mushrooms and it turned out great! The earthy flavor of the shiitake mushrooms really complemented the sage and browned butter.
Kyonah Edwards
[email protected]The browned butter sauce was a bit too oily for my taste, but the ravioli and mushrooms were delicious.
Md Atik Hosan
[email protected]This recipe was easy to follow and the results were impressive. The ravioli was cooked perfectly and the sauce was delicious. I would highly recommend this recipe to anyone looking for a quick and easy weeknight meal.
Ra ju
[email protected]I'm not usually a fan of ravioli, but this dish changed my mind. The combination of flavors and textures was amazing. I'll definitely be making this again.
Jennifer Uzoma
[email protected]This ravioli dish was divine! The browned butter sauce was rich and flavorful, and the mushrooms and sage added a delightful earthy flavor. The ravioli itself was cooked perfectly, with a tender and slightly chewy texture.