Ravioli with Sage and Fried Garlic Butter Sauce and Roasted Mushrooms

This is a lazy fancy dinner if there ever was one. Store bought ravioli does the heavy lifting, and the sauce is just butter cooked with garlic and sage until it’s golden and nutty.

Roasted mushrooms and crispy breadcrumbs on top add texture and make it feel like a real meal. It comes together fast but tastes like you fussed.

Ravioli with Sage and Fried Garlic Butter Sauce and Roasted Mushrooms

Ingredients:

• Your choice of mushrooms, I used shiitake and king oyster mushrooms

• Olive Oil

• Ravioli, homemade or store-bought

• Pork panko breadcrumbs, sub regular breadcrumbs or panko

• Garlic cloves, use as much as you’d like - I used about 6 or 7, chopped

• Sage leaves, about 6

• Fresh thyme

• Fresh rosemary

• Butter, 1 stick + 2 tbsp

• S + P

• Red pepper flakes

• Parmigianno reggiano

• Burrata (optional)

Instructions:

1. Preheat the oven to 400 and prepare a sheet pan. Slice your mushrooms however you’d like. I sliced some of the shiitake mushrooms and shredded some of the king oyster mushrooms but left some of them whole.

2. Season the mushrooms with S + P and olive oil stir well, making sure all the mushrooms are seasoned. Add 2 tbsp. Of butter and 3-4 thyme sprigs to the middle of the pan. Transfer it to the oven and remove when the mushrooms are roasted (may take 15-20 min)

3. Add the fresh rosemary, thyme, the pork panko (or whatever you’re using as a sub) and the parmesan to a food processor. Process until everything is mixed together.

4. Heat a pan on medium and add the stick of butter along with the chopped garlic and the red pepper flakes. Fry the garlic in the butter for about 10 min (always make sure you’re stirring the garlic to avoid burning). After the cloves become golden, turn the heat to low then add the sage leaves and season with S + P. Let the sauce simmer while you’re cooking the ravioli.

5. When the ravioli is done cooking, add it to the sauce and make sure all the raviolis are coated.

6. To plate, Add the Ravioli to a serving dish (not the sauce), Add the roasted mushrooms on top and sprinkle lots of the breadcrumbs all over the ravioli and the mushrooms. Top with burrata and the leftover sauce.

7. Enjoy!