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 ...

Omit the milk. But the milk helps keep the butter liquified. Use just parsley if you’re not a fan of sage. If you don’t have any ravioli, try some linguini or fettuccini.

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

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 ...

Cook the ravioli in batches for 1–2 minutes, until the pasta is cooked and the filling has heated through properly. Drain thoroughly. To make the sage butter, melt the butter in a small frying ...

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.