This recipe serves the mushroom ravioli with a classic sage and brown butter sauce but you could also serve the mushroom ravioli with a White Wine Herb Sauce or a Tomato Cream Sauce. What is 00 flour?

After the homemade ravioli are boiled, they're sauteed in a sage brown butter sauce. A sprinkle of fresh Parmesan and crispy ...

Every day is a great day at Good Things Utah when Harmons is in the kitchen. Chef Jake Driffill gave us two delightful ...

In this video, Chloe makes yellow squash ravioli with pumpkin, brown butter, and sage. Basted in a brown butter-walnut sauce and filled with a rich parmesan-pumpkin mixture, this squash ravioli ...

Transfer to a paper-towel lined plate to drain. Once sauce and sage are ready, add ravioli (or gnocchi) to the pot of boiling water and simmer until just shy of al dente. If necessary, set sauce ...

The ravioli with goat cheese and sun-dried ... and a bitter green or go full autumn by mixing it with a brown-butter sauce and sage leaves. Personally, I recommend going with the latter and ...

Directions: 1. Preheat the oven to 375°F. Position a rack in the center of the oven.

And the final recipe is also a riff on a classic: many Italians stuff pasta like ravioli and tortellini with pureed squash or pumpkin and serve it with a simple sauce of brown butter and sage leaves.

The ravioli, sauce and toppings are savory and rich, and the sprinkle of candied pecans adds a sweet and crunchy pop. 1. Bring a pot of water to a boil. 2. Start your browned butter and sage sauce.