How To Make Mushroom Ravioli in Browned Butter Sage Sauce || Cara Di Falco || Cara's Cucina

Cook ravioli in salted boiling water until al dente, about 3-4 minutes.

Melt butter in a large skillet over medium heat until it begins to foam.

Add fresh sage leaves to the skillet and cook until crispy, about 2-3 minutes.

Remove sage leaves and set aside, leaving the butter in the skillet.

Add chopped mushrooms to the skillet and sauté until golden brown, about 5-7 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Season with salt, black pepper, and a pinch of nutmeg.

Add cooked ravioli to the skillet and gently toss to combine with the mushroom mixture.

Drizzle with lemon juice and add cream, stirring to coat the ravioli evenly.

Grate parmesan cheese over the top and mix well.

Serve immediately, garnished with crispy sage leaves and chopped parsley.

Equipment Needed

Spice Level:

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