A bowl of creamy tortellini pasta with mushrooms and spinach in a rich garlic Parmesan sauce

Mushroom Ravioli with Sage Butter

by

Elegant, earthy & perfect for any occasion 🍝✨

Bring restaurant-level flavor home with this Mushroom Ravioli with Sage Butter a dish that feels fancy but couldn’t be simpler to make! Fresh (or store-bought) ravioli are tossed in a golden brown butter sauce infused with fragrant sage, then topped with sautéed mushrooms and a sprinkle of Parmesan. 🧈🍄 It’s elegant enough for a dinner party, yet easy enough for a weeknight indulgence. Every bite is rich, nutty, and aromatic a cozy, comforting pasta you’ll want to make again and again. 🌿✨

Time Breakdown

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Servings: 2–3

Ingredients List

For the Ravioli

  • 1 (9 oz) package mushroom ravioli (fresh or frozen)
  • Salt, for pasta water

For the Sage Butter Sauce

  • 4 tablespoons unsalted butter
  • 6–8 fresh sage leaves
  • 1 small shallot, finely minced
  • 1 cup sliced cremini or baby bella mushrooms
  • 1 clove garlic, minced
  • ¼ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper
  • 1 tablespoon grated Parmesan (plus extra for serving)
  • Optional: squeeze of lemon juice for brightness 🍋

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

  • Medium saucepan (for ravioli)
  • Large skillet or sauté pan
  • Slotted spoon
  • Wooden spoon or spatula
  • Sharp knife & cutting board
  • Measuring spoons & cups
  • Grater (for Parmesan)

Step-by-Step Beginner-Friendly Instructions

  1. Cook ravioli: Bring a pot of salted water to a boil. Add ravioli and cook according to package instructions (usually 3–4 minutes for fresh, 6–7 for frozen). Drain gently and set aside. 🍝
  2. Brown the butter: In a large skillet over medium heat, melt butter. Add sage leaves and cook until the butter turns golden brown and smells nutty (about 3–4 minutes). Remove the sage leaves and set aside for garnish. 🧈🌿
  3. Sauté mushrooms: Add minced shallot and mushrooms to the browned butter. Cook 5 minutes, stirring occasionally, until mushrooms are tender and caramelized.
  4. Add garlic & season: Stir in minced garlic, salt, and pepper. Cook for 1 more minute until fragrant.
  5. Toss in ravioli: Add the cooked ravioli directly to the skillet, tossing gently to coat each piece in the sage butter sauce.
  6. Finish & serve: Sprinkle Parmesan and add a squeeze of lemon juice if desired. Serve warm with crispy sage leaves on top. 🍄✨

Pro Tips

  • Homemade touch: If you have time, make fresh mushroom ravioli using ricotta and sautéed mushrooms as filling divine!
  • Crispy sage magic: Fry sage leaves for 10 seconds in hot butter for an aromatic, crispy garnish.
  • Wine pairing: This dish pairs beautifully with a glass of Chardonnay or Pinot Noir. 🍷
  • Add texture: Sprinkle with toasted walnuts or pine nuts for a nutty crunch.

Nutrition Table

Serving SizeCaloriesProteinCarbsFatFiberSugar
1 plate48015g38g28g3g4g