To serve, boil the ravioli and make the butter sauce. Refrigerate leftovers for up to 2 days; gently reheat on the stovetop until warmed through. Freeze uncooked ravioli for up to 3 months.

Brown Butter Sauce used on Butternut Squash Ravioli, creamy Mushroom Sauce used on Mushroom Ravioli and Lemon Garlic Butter ...

The brown butter sauce coats the ravioli and makes it feel like you ... Reduce heat to medium. Add garlic, thyme, and chopped porcini mushrooms; cook, stirring often, until mixture is fragrant ...

Put the sage, garlic and butter into a saucepan ... salted water to the boil and place the pan of sage butter over a low heat. Cook the ravioli (in batches if necessary) in the boiling water ...