This mushroom ravioli in brown butter is the ultimate comfort meal—simple, flavorful, and meant to be shared. Pair it with Seghesio Sonoma Zinfandel or Barbera and make a night of it.
1. Slice or pull apart raw mushrooms into smaller pieces. Brown the butter by adding it into a pan over medium heat. Allow to melt and bubble up, then add mushrooms and sage. Continue stirring to prevent burning until the butter browns, the mushrooms are tender, and sage is crispy.
2. In a large pot, cook stuffed mushroom ravioli for 3-6 minutes until fork tender.
3. Toss ravioli into the pan with the brown butter and fully saturate it. Top with sea salt, black pepper, and thyme, and serve.
Serves 4