This brown butter mushroom ravioli comes together in 15 minutes with only 6 ingredients. The brown butter sauce is nutty and simple to make.
So, first let me address the elephant in the room. Anyone that knows Mr. Beet is aware of his distaste for mushrooms. So I just want to clarify for anyone that is concerned, I made this same recipe for him using green beans instead of mushrooms. OK? Alright, let’s move on.
Well, today, September 21, 2021 is launch day. The Quick and Easy Vegetarian Cookbook is officially released today!!
In case you missed it, I recently showcased my Fresh Blueberry and Cream Cheese Cinnamon Rolls and my Festive and Spicy Nacho Popcorn, both from the book. And today, I bring you a third recipe from the book – my favorite Mushroom Ravioli with Brown Butter Sauce.
The brown butter sauce is easy to make and pairs well with the mushrooms and walnuts in this recipe. However, a nutty brown butter sauce also makes a tasty topping for roasted vegetables, fish, and even grilled meat.
The key is to keep an eye on the butter so it browns, not burns. Keep the butter moving until it foams, then either remove it from the heat, or add your ingredients and let your toppings soak in the flavorful buttery taste.
I used cheese ravioli here but feel free to use any kind of ravioli you want – beef ravioli would be delicious as would butternut squash or spinach ravioli as well.
There are many more quick and easy recipes available in my cookbook including a super healthy creamy Avocado Pasta and simple Pulled Squash BBQ Sandwiches. And for those of you that eat meat, I am told these recipes make a great foundation for bacon. I hope you enjoy the book and this recipe – let me know your thoughts in the comments below!
- 1 (18-ounce) package ravioli, fresh or frozen
- 8 tablespoons (1 stick) unsalted butter
- 1 pound fancy/wild mushrooms (or button or cremini mushrooms)
- 1/2 cup chopped walnuts
- 1/2 cup shredded Parmesan cheese
- 2 tablespoons coarsely chopped fresh parsley
- Cook the ravioli in boiling, salted water until al dente, according to package directions. Drain and set aside.
- Heat a large saucepan over medium-high heat. Add the butter and stir until the butter melts and begins to foam.
- Add the mushrooms and walnuts. Cook, stirring continuously, for 2-3 minutes until the mushrooms begin to shrink.
- Add the drained ravioli, and stir until coated.
- Divide the ravioli and mushrooms onto serving plates. sprinkle the plates evenly with Parmesan cheese and fresh parsley.
Use any flavor of ravioli you desire. Cheese, butternut squash, spinach, or even a meat ravioli are all equally delicious and pair well with the mushrooms and walnuts.
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