Recipe

Earthy Ravioli

Pillowy cheese ravioli in a savory mushroom and sage brown butter sauce with a splash of cream. Cozy, earthy, and weeknight-friendly without tasting like it.

By Matt Campbell

•

4.8

A shallow bowl of ravioli coated in mushroom and sage brown butter sauce, topped with grated Parmesan and cracked black pepper on a wooden table

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When you want dinner to feel like you tried, but you also want to be done before your kitchen turns into a crime scene, this earthy ravioli is the move. We are talking store-bought cheese ravioli (no shame, only results) plus a fast mushroom sauce that tastes like you spent the afternoon in an Italian trattoria wearing an apron that costs more than your rent.

The vibe here is simple: deep, savory mushrooms, nutty brown butter, crispy sage, and a tiny splash of cream to make the whole thing cling to every ravioli like it has something to prove. It is cozy carbs with crisp edges and a sauce that makes you pause mid-bite and go, “Okay, wow.”

A skillet with sliced mushrooms browning in butter with fresh sage leaves

Why It Works

Earthy flavor, fast: Browning mushrooms properly builds a deep, almost meaty taste in about 10 minutes.
Brown butter does the heavy lifting: One pan, big payoff. Nutty, toasty richness without extra ingredients.
Sage turns crispy and aromatic: It perfumes the sauce and adds those little crunchy bites that make pasta feel special.
Light cream finish: Just enough to round out the sauce and help it coat, not drown, the ravioli.

Pairs Well With

Lemony arugula salad
Garlic toast
Roasted broccoli
Sparkling lemon water

Storage Tips

Fridge: Store leftovers in an airtight container for up to 3 days. The sauce will thicken as it sits, which is honestly not a bad thing.

Reheat: Warm in a skillet over medium-low with a splash of water, milk, or broth to loosen the sauce. Stir gently so the ravioli do not tear.

Freezing: I do not love freezing this finished dish because cream and butter sauces can split. If you want a freezer-friendly option, freeze uncooked ravioli and make the mushroom sauce fresh.

Common Questions

Can I use frozen ravioli?

Yes. Follow the package directions if you have them. If you do not, boil straight from frozen and start checking doneness about 1 to 2 minutes after the “fresh ravioli” timing. You want them tender and heated through, not burst.

Do I have to use brown butter?

You do not have to, but it is the secret weapon. For a stress-free cue, watch for the milk solids (the little specks) to turn amber and smell nutty. As soon as you see golden-brown bits, pull the pan off the heat for a few seconds so it does not tip into burned.

What mushrooms work best?

Cremini are perfect for everyday cooking. If you want to level up, use a mix of cremini and shiitake, or add a few oyster mushrooms for extra “forest” energy.

How do I keep mushrooms from getting soggy?

Do not overcrowd the pan, and do not salt them at the very start. Let them brown first, then season. Brown equals flavor. If your skillet is smaller than 12 inches or your mushrooms look very wet, brown them in two batches.

Can I make this vegetarian?

It already is, as long as your ravioli and Parmesan are vegetarian-friendly. If that matters to you, check labels for animal rennet.

Any allergy notes?

This dish typically contains gluten (ravioli), dairy (butter, cream, Parmesan), and soy (soy sauce). Swap tamari for gluten-free soy sauce, and use gluten-free ravioli if needed.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot for boiling ravioli
Large skillet or sauté pan (12-inch is ideal)
Slotted spoon or spider strainer
Microplane or grater for Parmesan
Wooden spoon or silicone spatula

This is the kind of dinner I make when I want comfort food but also want to feel like a functioning adult. I started cooking professionally adjacent to school because I wanted practical skills, and one thing kitchens teach you fast is this: a great pan sauce can turn basic ingredients into something that feels special. The first time I nailed the mushroom browning and got that nutty brown butter smell going, I was hooked. It is chaotic in the best way, like your kitchen suddenly smells like you live above a tiny pasta shop. And yes, I absolutely stand there “taste testing” while the ravioli boils, for quality control.

Earthy Ravioli

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Ingredients

1 (18 to 20 ounce) package refrigerated cheese ravioli (or frozen)
8 ounces cremini mushrooms, wiped clean and sliced about 1/4-inch thick
2 tablespoons olive oil
4 tablespoons unsalted butter
10 to 12 fresh sage leaves
3 cloves garlic, finely chopped
1 tablespoon soy sauce (or 2 teaspoons tamari)
1 teaspoon balsamic vinegar
1/3 cup heavy cream
1/2 cup grated Parmesan, plus more for serving
Kosher salt, to taste
Freshly ground black pepper
1/2 cup pasta water, reserved (you likely will not use it all)
Optional: 1/4 teaspoon crushed red pepper flakes
Optional finish: chopped parsley or lemon zest

Ingredient note: The soy sauce and balsamic do not make this taste like soy sauce or vinegar. They just deepen the mushroom flavor and make the sauce taste more “restaurant.”

Instructions

Start the sauce, then get the water going. Set a large skillet over medium-high heat. At the same time, put a large pot of salted water on to boil, but do not drop the ravioli in yet. (Refrigerated ravioli cooks fast, and we want it to hit the sauce at peak glory.)
Brown the mushrooms. Add olive oil to the hot skillet, then add mushrooms in an even layer. Do not crowd them. If your pan is small, do this in two batches so you actually get color. Let them sit 2 to 3 minutes without stirring, then stir and keep cooking until browned and the moisture cooks off, about 6 to 8 minutes.
Lower the heat and brown the butter. Reduce heat to medium or medium-low (the pan is hot). Add butter and sage leaves. Cook, stirring, until the butter smells nutty and you see golden-brown bits (amber milk solids) and the sage is crisp, about 2 to 4 minutes. If it starts to darken too fast, pull the pan off the heat for a few seconds and keep stirring.
Garlic, then the secret boosters. Add garlic (and red pepper flakes if using). Cook about 30 seconds, just until fragrant. Stir in soy sauce and balsamic vinegar. Scrape up any browned bits on the pan.
Make it glossy. Add cream and simmer 1 to 2 minutes until slightly thickened. If it looks too tight, add a small splash of reserved pasta water to loosen.
Now cook the ravioli. Once your sauce is basically done, add ravioli to the boiling water and cook according to package directions until they float and the pasta is tender. Reserve about 1/2 cup pasta water before you start scooping. Use a spider strainer or slotted spoon to transfer ravioli directly into the skillet (this keeps them hot and avoids sticky colander drama).
Toss and finish. Toss very gently to coat. Add Parmesan and a few grinds of black pepper. Taste first, then add salt only if you need it (between soy sauce and Parmesan, you might not). Add more pasta water as needed to get a silky sauce that clings.
Serve. Plate immediately with more Parmesan. Optional but excellent: a little lemon zest or chopped parsley to brighten the whole thing up.

Nutrition information is estimated.

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