Ravioli With Mushrooms And Sage In Browned Butter

Simple. quick. Gooood.

Cook ravioli according to package directions , leaving them al dente.

Melt butter over medium heat.

If using dried sage , add it now.

Add mushrooms and saute until mushrooms are cooked down and butter is brown , but not burned.

If the mushrooms have soaked up all the butter , add in another 1-2 tablespoons of butter and cook until browned.

Drain ravioli and reserve a bit of the starchy cooking water.

Toss in cooked ravioli and fresh sage.

Add 1 t- 1 / 4 c cooking water.

Turn pasta , mushrooms and sauce onto serving plates and top each with a couple of grinds of black pepper and a pinch of sel gris.

cheese ravioli, unsalted butter, sage, cremini mushroom, black pepper, fleur de sel