Wild Mushroom Ravioli with Mushroom & Sage Brown Butter Sauce
Courtesy of Christina Beverly, Director Creative Services
6 tablespoons softened butter
4 tablespoons extra virgin olive oil, divided
12 – 15 fresh sage leaves
1 medium shallot, thinly sliced
1 pound various mushrooms, thinly sliced
1 package wild mushroom ravioli, or you can make your own
1 cup Parmesan cheese, finely shredded
2 tablespoon heavy cream, optional
Salt & pepper, to taste
Using a non-stick saucepan over mid-high heat, heat 2 tablespoons of extra virgin olive oil and add half of the mushrooms and shallots. Cook until starting to turn brown. Remove to a paper towel lined bowl to drain and repeat steps with remaining olive oil, mushrooms and shallots. Meanwhile bring a large pot of water to a boil. While water is boiling, in same saucepan, over medium heat, add butter and slowly let melt and foam, stirring occasionally.
Watch carefully as butter comes to a light brown color, at this point add sage leaves and let them come to a crisp. Remove butter sauce and strain into a serving dish. At this point, if you want to use the cream, add the mushrooms back to the pan over medium heat. Let that come to a sizzle add cream and remove from heat. Add ravioli to the water and boil until they float. Portion ravioli into bowls, spoon the mushrooms and butter sauce over the top. Finish with Parmesan cheese and sage and serve.