Wild Mushroom Ravioli with Sage Brown Butter Cream
This dinner is time-saving and simple, but it doesn’t lack quality or flavor. It is simply incredible.
1 lb fresh wild mushroom ravioli
8 tbsp (1 stick) unsalted butter
1 shallot, minced
1 tsp fresh sage, chopped
1 cup heavy cream
½ - ¾ cup shredded parmesan cheese
Salt and pepper, to taste
Fresh parsley, chopped
Directions for Ravioli
For the ravioli, bring a few quarts of salted water to a boil – and cook the ravioli according to the recommended time.
Drain and set aside if you are not finished making the sauce by the time the ravioli are finished.
Directions for Sauce
Heat a non-stick pan over medium-low heat.
Place the shallot and stick of butter into the pan.
Allow the butter to melt slowly over the course of a few minutes. During this time, add in the sage.
Season with salt and pepper.
Once the butter begins to form brown bits and brown, reduce the heat to low and add in the heavy cream.
Whisk in the heavy cream and bring the heat back to medium.
Allow the mixture to gently bubble before adding in the cheese.
Add in the cheese, fresh parsley, adjust the seasoning to your taste, and allow the sauce to thicken. This generally takes 2-3 minutes with constant stirring.
Adjust the seasoning if necessary.
Add in the cooked ravioli and warm them for 1 minute.
Serve while hot and garnish with more fresh parsley or sage.