Ravioli with Sage and Fried Garlic Butter Sauce and Roasted Mushrooms
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:
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.
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)
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.
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.
When the ravioli is done cooking, add it to the sauce and make sure all the raviolis are coated.
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.
Enjoy!
