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Brown Butter Mushroom Ravioli with Walnuts and Sage. Cheesy ravioli topped with the most incredible buttery balsamic pan sauce, herby mushrooms, walnuts and parmesan. This 30 minute dinner is so easy, cozy and the perfect weeknight dinner to make this week!
What could possibly better than brown butter pan sauce, herby mushrooms and cheesy ravioli?! This brown butter mushroom ravioli is the perfect fall dinner to make this week.
We love how fancy this ravioli dinner feels and yet it’s so, so easy! Like… only 30 minutes to make kind of easy. And I know we could all use a quick and easy weeknight dinner, right? I know I sure do!
Brown Butter Mushroom Ravioli with Walnuts and Sage Details
Over the years this recipe has become a family favorite go to. The real star of the dish is the browned butter balsamic vinegar sauce which is the perfect balance of buttery, sweet and herby goodness.
And although this ravioli is good all year long, it just feels more special on a crisp autumn night. It’s the perfect comfort dish when the colder, darker days begin to roll in.
Topped with walnuts and parmesan- this ravioli is quite impressive without being complicated. Delicious, quick and easy? Yes, please!
Brown Butter Mushroom Ravioli Ingredients
Without a long ingredient list, this ravioli is also easy on the budget.
Here is what you will need:
- good quality cheesy ravioli
- mushrooms-brown mushrooms such as baby bella are perfect for this ravioli!
- salted butter-salted butter works best for this brown butter ravioli, but you may substitute with unsalted butter if you prefer.
- balsamic vinegar-adds richness and sweetness to the sauce. I recommend using a good quality balsamic vinegar. Like wine, the longer the balsamic has aged the better!
- walnuts-chopped walnuts add so much flavor and texture to this dish and pair perfectly with the brown butter pan sauce.
- thyme & sage– either dried or fresh herbs will work!
- parmesan cheese for serving
Browning the Butter
Browned butter is one of my best kept secrets, which I guess isn’t really a secret anymore- I do tent to post a lot of browned butter recipes. (If you’re looking for more browned butter goodness, be sure to check out these Caramelized Onion Brown Butter Mashed Potatoes, these Dark Chocolate Sea Salt Brown Butter Shortbread Cookies or these Spooky Peanut Butter Cookie Bars). Browning butter adds such a rich, complex, nutty flavor that helps bring out the flavor of any dish- it truly can’t be beat!
First, you’re going to saute the mushrooms in a pan over medium high heat until they get all nice and golden, about 5 minutes or so. When the mushrooms are browned, remove them to a plate and start on the sauce.
In a medium saucepan, you will melt the butter over medium high heat. As the butter melts and bubbles, it will eventually start to foam and have a nutty aroma. As the foam begins to subside and the butter has a deep amber color, its time to take off the heat. Allow the butter to cool for two minutes or so and then add in the balsamic vinegar, salt to taste and freshly ground black pepper. Toss the mushrooms back in with the brown butter sauce.
After tossing the mushrooms in the brown butter sauce, adjust any seasonings if needed. Dish up the ravioli onto individual plates, drizzle with the brown butter pan sauce and top with chopped walnuts and freshly grated parmesan cheese.
Done!
So, easy right?!
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More Quick & Easy Dinners to Make this Week:
- Harvest Apple Walnut Salad with Honey Mustard Vinaigrette
- Instant Pot Beef and Farro Stew
- 30 Minute Rustic Zuppa Toscana
- Cheesy Roasted Spaghetti Squash Bolognese Boats
Recipe
Brown Butter Mushroom Ravioli with Walnuts and Sage
Ingredients
- 20 oz. good quality cheesy ravioli
- 2 cups sliced brown mushrooms
- 2 tablespoons olive oil
- 6 tablespoons salted butter
- 2 tablespoons good quality balsamic vinegar
- ½ teaspoon dried thyme
- ½ teaspoon dried sage
- ⅓ cup chopped walnuts
- ¼ teaspoon salt (to taste)
- ¼ teaspoon freshly ground pepper (to taste)
- parmesan cheese for serving
Instructions
- Bring a large pot of salted water to a boil. Cook the ravioli according to the package directions, around 5 minutes. Drain and set aside.
- Add the olive oil to a medium pan over medium high heat. Add the sliced mushrooms and stir until they begin to brown, about 5 minutes. Add the thyme, sage and a few dashes of salt and pepper. Remove the mushrooms to a plate and set aside. Start on the brown butter sauce.
- In a medium saucepan, melt the butter over medium high heat. Stir occasionally about 5 minutes or so. As the butter browns, it will start to foam and turn a deep amber color. As the foam subsides and the butter has a "nutty" aroma, take off the heat and allow to cool for 2 minutes. Add the balsamic vinegar, salt and pepper.
- Toss the mushrooms back into the pan with the browned butter sauce and stir. Dish up the ravioli onto individual plates, drizzle with the brown butter pan sauce and top with chopped walnuts and freshly grated parmesan cheese. Serve and enjoy!
WOW!!! I was surprised the first time I tried this just how good it is. I’ve never had anything that tastes quite like it. The butter and balsamic vinegar with the nuttiness and cheese……WONDERFUL!!!