Ravioli with Mushroom & Sage Sauce
I call this dish a “cheat” meal because I’m barely cooking anything (although making my own ravioli is on my must-do list), and it takes less than 30 minutes from start to finish. I buy some pre-made ravioli (this one is stuffed with mushrooms) and top it with sautéed sage and mushrooms. This is one of the few recipes where I use butter (plus olive oil) to sauté. If I don’t have fresh mushrooms, I’ll just top the ravioli with butter and sage, which is equally as delicious. Add some fresh parmesan and black pepper, follow it with a green salad, and you’ve got yourself a quick, easy and deliciously satisfying meal.
Note: I sauté the mushrooms (in oil) and sage (in butter) in separate skillets and then combine them together in one skillet. You can do it all together in one skillet if you prefer.
Serves 4
Ingredients
18 oz. fresh ravioli
4 tablespoons butter
16-20 fresh sage leaves, roughly chopped
3 tablespoons olive oil
1/2 pound mushrooms (I used shiitake here), sliced
Sea salt
Freshly ground pepper
Freshly grated Parmesan cheese
Preparation
Bring a large pot of slated water to boil for the ravioli.
In large skillet, heat olive oil. Add sliced mushrooms and cook, stirring, over medium heat until moisture is evaporated and mushrooms begin to brown, about 10 minutes. Add salt and pepper to taste.
In a medium skillet, heat butter. When it starts to foam, add sage. Continue to cook until sage slightly crips, about 3 minutes.
Combine mushrooms and sage in large skillet. Add more oil or butter, as needed, and keep warm.
Cook ravioli as instructed (usually 2-3 minutes). Drain, place in large bowl, and top with mushroom and sage sauce.
Serve with grated Parmesan and freshly ground pepper.
