Mushroom Ravioli with Brown Butter Sage Sauce

Looking for a gourmet dinner in just 15 minutes? Paired with fresh brown butter sage sauce, these mushroom raviolis are not only simple to make, but are simply delicious.

By substituting wonton wrappers in for homemade ravioli dough, you can look like a pro in just half the time.

Dinner tonight? Check!

Cook time: 15 minutes

Serves:15 ravioli ~ 4-5 servings



  • 2 tsp vegetable oil
  • 1 cup oyster mushrooms, finely chopped
  • 2 garlic cloves, minced
  • 1 tsp fresh thyme, minced
  • 1 tsp rosemary, minced
  • 1 1/4 cup Ricotta Cheese
  • 1/4 cup parmesan cheese
  • 30-40 Round Wonton Wrappers

Brown Butter Sage Sauce

  • 4 tbsp unsalted butter1 tsp rosemary, minced
  • 1 garlic clove, crushed
  • 5-6 fresh sage leaves



1. In a small non-stick skillet, add vegetable oil on medium heat. Add mushroom and a pinch of salt. Saute for 2 minutes. Add garlic, thyme and rosemary and stir well. Saute for 4 minutes. Spoon into a medium bowl and set aside to cool.

2. Once the mushrooms are cool, add the ricotta cheese, parmesan cheese, salt and pepper to taste. Mix well.

3. Spoon 1 tsp of the mushroom filling into the middle of one round wonton wrapper. Brush water onto the edge of the wrapper and place another wrapper on top to press to seal the edges. Repeat until you run out of filling.

4. Bring a pot of salted water to a boil. Turn heat down to simmer and add ravioli to the pot. Cook for 3-4 minutes. Remove with a slotted spoon and add to serving plate.

Brown Butter Sage Sauce

1. In a small skillet, melt butter on medium heat. Add crushed garlic clove, salt and pepper to taste. After 30 seconds, add sage leaves. Continuously stir until it starts to brown and smell nutty. Remove from heat and set aside.

2. Spoon brown butter sauce over the ravioli and top with a crispy leaf of sage.

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