This recipe for ravioli with a butter sauce was so amazingly delicious I was nearly brought to tears! Yes, it’s that GOOD!
I cooked the mushrooms in the butter sauce and used some sage and parsley for the herbs. This pasta recipe is so easy and it tastes far better than eating out at any restaurant. I share all my tips for making this a flexible recipe so you can easily make it at home for a special meal for for a quick weeknight dinner.
By the way, I don’t use cream, but I do use some whole milk, which can technically be omitted if you want.
Ingredients:
Ravioli
Garlic
Butter
Mushrooms
Whole milk
Romano cheese
Parsley
Rosemary
🟢 FULL RECIPE: https://www.simpleitaliancooking.com/ravioli-mushroom-butter-sauce/
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00:00 Introduction
01:27 About the ravoili
02:14 Flexible recipe and overview
02:35 How to boil the ravoili
03:04 Add the butter
03:47 Slice mushrooms and add
10:00 About the garlic and adding it
12:35 About the sage and parsley
16:24 Add the milk
18:41 Add the cheese
20:07 Add ravioli to pan
20:19 Add the herbs at this point
22:01 Taste test
25:29 What to serve the ravoili with
ciao friends welcome to simple Italian
cooking this is Liz and I’m so glad
you’re here today because I’ve got a
great recipe for you today I’m so
excited about it and one of the reasons
why I’m so excited is because when this
is all over I get to eat it and you will
too if you go out and get the
ingredients what we’re making today is
ravioli with a butter and mushroom sauce
sounds impressive I know and it will
look impressive and it will taste
impressive but it is not hard to make at
all so um good audio levels are going
that’s good all right I want to go ahead
and uh show you the ingredients that are
involved lot of flexibility to this
recipe okay so I know when we think of
ravioli with a mushroom sauce or
something like that
Sage or like think of restaurants they
do it we can’t do it total baloney so
I’m going to walk you through the recipe
but before I do if you like Italian
recipes and more importantly easy
Italian recipes that taste amazing
please hit subscribe uh and make sure to
click that Bell notification so that you
get notified when we do lives or when we
do um any type of uh video
upload okay so I already have my water
boiling uh or well not boiling yet
almost boiling uh and I’m going to go
ahead and get the ravioli started that’s
the first thing we want to do um and I’m
using a brand that I like I could get it
at um our local drug Market
um Santano I think is how you pronounce
it Ros Rosina anyway um popular brand
and I really like I like the um flavor
that they do and it’s just a cheese
ravioli it doesn’t take long to make
then I’ll go over how to properly boil
ravioli and cook it always follow the
instructions on the package all right so
let’s see here in fact it’s starting to
boil so I’m going to go ahead and dump
this in now in terms of ingredients I’m
just going to go ahead and cook
all in terms of um specific measurements
I want to let you know that um this
recipe is very flexible I am not doing a
large batch I’m doing enough for my
husband and
myself and so uh what you got to do is
go ahead and uh modify it by just
adjusting doubling the quantities of
what I’m using and of of course um you
know adjust them to suit your taste so
when you’re cooking ravioli you want to
add it to the boiling water but then you
want to turn it down um once it becomes
back up to a
boil and uh and then you want to cook
ravioli kind of at a low a very low boil
okay right above kind of a simmer there
um and the reason why is because you
don’t want them to break open and they
really don’t take long to make all right
so the first thing we’re going to do is
we’re going to use some butter you heat
up your pan and I’m using I guess this
is about two three
tablespoons and let’s see here I’ll use
this
one and this is unsalted
butter I think you can use either I
think salted butter Cooks quicker if I
recall correctly so I’m just going to
trim this up a little bit I want to get
that melted there
and while that’s happening okay so this
is now boiling I’m going to turn this
down on my
induction on my induction
burner and uh I’m going to go ahead and
start cutting up the mushrooms now the
mushrooms that I’m using are just
regular button mushrooms not going all
fancy it doesn’t matter to me uh if you
want to go fancy and use different types
go ahead and do it I just always go with
button mushroom they work fine for me um
I’m not using a whole 8 O which is
normally what comes in the little
packages I’m using about half of that
and actually these happen to be rather
large
ones so um I just need about four of
them all right good butter is melting
and what I’m going to do you might be
wondering like what do you do with the
stem I love cooking the stems I think
it’s a wasted part that everybody seems
to throw out but you don’t have to the
only thing you got to do is take off the
rough part at the bottom of the stem and
then what you can do you can either
leave it in or if it comes out just
simply chop it
up chop it up real small and you can use
that in with your dish so that’s
something that a lot of people don’t
realize I do that with my stuffed
mushroom recipe I use it as part of the
stuffing and it’s great so for this
recipe I’m going to go ahead and do just
thin slices of the
mushroom and the reason why is because
um I want it to cook quickly this is not
a long recipe it is not challenging it
is not
difficult
and butter is doing a nice melt there so
again just take out in fact I’ll put
this on a closeup view so you can see
what I’m
doing so I am taking out
the
stem I cut off the hard part toss that
away everything else is
soft
so just kind of chop it
up add it
in add it into the mix
okay so let me go ahead and put this
back
[Music]
on okay check the
ravioli to turn it up a little bit you
just you just got got to cook it through
with the ravioli no big deal all
right a little bit of old spot there in
my mushroom that’s
okay and again just cutting this
up now this particular recipe does use
some herbs the good news is totally
flexible uh so I’m going to actually use
some sage in this
recipe and I’m also using parsley it’s
going to be a combination tastes really
good but like I said the good
news is that you can use both of those
orbs you can use either of those herbs
you can use none of the herbs totally up
to you all right so let’s see this is
actually coming pretty good let me get
my well I’ll just use a spoon where’s my
spoon here we
go
okay so that’s nice and melted and I can
see the it’s getting a little bit bubbly
there let me just show you
here so you can see it’s move that
movement in there that’s what we’re
looking for okay so what I’m going to do
and I can begin to hear it Sizzle so
turn it down if it starts getting a
little too crazy there you don’t want it
splattering all over the place so I’m
going to start adding my
mushrooms
okay and let’s get going here
now another ingredient that this recipe
uses is garlic now again that’s what I
love about this recipe it’s so flexible
you don’t have to use garlic um I love
garlic if you watch my videos I tell you
that frequently I like to use more than
less um but that is not for everybody
so uh with the garlic I’m going to tell
you a tip here in just a minute because
it’s very
important
uh let’s get these in here I want
mushrooms going so the cool thing is is
that we are actually not we’re not
worried about how long we’re going to
cook the mushrooms okay uh you just
really want to heat them through soften
them
up no special
um instructions no special technique
it’s like so simple okay we’re halfway
there like we’re halfway through the
recipe
already so these babies
in again adjust quantities as you see
fit if you don’t want a lot of mushrooms
if you want more mushrooms you want to
cook them down more cook them down more
uh so again I’m using a half a cup cuz
it’s 8 oz and then I’m using about half
of that um half of the mushrooms in
there so that’s about 4 ounces of
mushrooms okay so let’s go ahead and I’m
going to show
you what I’m doing here and I don’t want
to move them around a lot because I
really don’t need them to condense down
like I don’t need to remove all the
water is what I’m trying to say
and so that one did I not shop that
one get that one well I’ll just leave it
let me do this so you don’t really have
to worry about it um I just want to chop
this one I don’t know oh I just didn’t
chop it all the way okay here we go
slice it not Chop Okay cool so now
here’s the other tip that I want to tell
you about because it’s
important okay this is important so
listen up it’s about the garlic and how
you cook it everybody seems to have a
different way of making this um add the
garlic first cook the garlic first don’t
use garlic what I’m doing and this is
what I find okay if you cook the butter
and you add the garlic right away what
happens is especially if it heats up
really fast it’s very easy for that
garlic to start to
burn but hear me out I actually really
like the garlic a little bit on the
brown side with with this simply because
when it gives it almost like a roasted
garlic flavor um without having to roast
the garlic but you got to be careful
that you don’t um overcook it because
once you burn the garlic that’s when you
really kind of like got a question do
you got to start over or not in terms of
how much garlic you’re going to use I’m
using two cloves of garlic I’m using two
cloes because as I said I love garlic
and I love the flavor of it and it’s
healthy for you I don’t know how healthy
it is when it’s in the butter but it’s a
um it’s a must have for
me
so we’re going to go ahead and again
chop up this
garlic and you can slice the garlic too
if you want a more subtle flavor of
garlic that’s fine you don’t have to do
um you don’t have to chop it up like I
am
so I do want that to
cook that garlic I don’t want it like
raw or anything like
that move it around a little bit so it
gets that heat and I’m keeping this on a
low okay because I don’t want it to cook
too fast and end up with burnt garlic
again okay it’s kind of a low
medium where is my rack I’ll just use
this one
okay so we got that going here and
smelling smelling
delicious okay and you can
see how this
is cooking down just a tad okay and you
can see I have my garlic in
there
and it’s going to be phenomenal
so let’s talk for a minute about the
herbs because the herbs are really
important now I feel like the herbs
really kind of take it up a not um I am
using this with regular cheese
ravioli okay
so I don’t need this to be a cheesy
sauce in fact what before I forget well
I can do that later um
let’s see
here so I’m just going to chop up this
yes so I don’t need it to be a cheesy
sauce at all not not going to do
that um but I am using some whole
milk I don’t like using heavy cream okay
I know I know that’s what people always
say to do in their recipes I don’t like
it so I don’t do it um I just it doesn’t
need it it doesn’t need a lot of heavy
one thing with Italian
cooking you don’t have to make your
pasta swim in a sauce um even whether
it’s a white sauce or a red sauce uh you
just don’t you just don’t need it um
it’s kind of more of an American
restaurant thing in my opinion uh which
is why a lot of Italians don’t eat at
Italian
restaurants very Americanized which is
fine that’s your thing you know
everybody’s different when it comes to
their
tastes so I’m just going to go ahead and
put this off to the side because we’re
not going to actually use the herbs yet
you always want to add the herbs at the
end now I happen to have fresh parsley
because I grow it in my hydroponic
system uh
and uh so I have it available now let’s
talk about the sage for a minute let me
check my okay so my ravioli I got to
talk about Sage but I’m got to get this
let me check they’re all floating which
is a good sign usually means they’re
done I’m going to overcook mine just a
little bit I don’t like my ravioli like
I like it softer probably more soft the
most so okay so
Sage I know people say don’t use dried
Sage dried Sage I’m using it and it
tastes fine the only thing thing that I
would recommend is
that start with a little bit and then
adjust because you can always put more
in but you can’t necessarily take it out
and so that is what I have found so if
I’m going to have a word of caution
there about whether use the dried Sage
fresh Sage how much Sage is potent I
actually don’t even like the herb Sage
very very few times this is one of the
recipes where I actually do like like
using Sage but again I have dried Sage
that I grew and um you know if you can
get uh fresh Sage use that um definitely
use
that but don’t even need to cut it I’ll
just go ahead and kind of crumble it
with my hands
there and that’s all you got to do
too you know take out the stems you
don’t want that don’t want that in there
so this this is a recipe that
um is really not from either side of my
family or my husband’s family who is
Italian uh this is more of a northern
Italian style dish because it’s not a
tomato based sauce it’s more of a butter
it’s more cream this is really cooking
down this is awesome um I’m going to
give you a closeup of here because it
looks
delicious and if you could smell it it
smells
so it just smells fantastic I don’t know
how else to describe it what I’m going
to do though right now is I’m going to
add in some of that whole
milk a smells so
good it smells so so darn good I’m going
to turn up the heat just a little bit
one n here and I’m gonna I want to
reduce it down reducing is just a fancy
word of
saying reduce I don’t know it literally
means to reduce to have less of um don’t
let it don’t think that it’s just a
fancy Chef’s term so I got it to a boil
there it’s going to cook down a little
bit I’m actually going to turn it down
because I want to do the
ravioli so I just did a video on this
little Contraption here it’s the clipon
strainer and I’ll put a
link so that you can check it out I did
my own little review but I’ll show you
here how it works pretty
cool just Clips on the inside
here and this way I don’t have to worry
about burning myself when I pour it into
my handheld strainer this also allows me
especially with the ravioli I just want
to be really gentle with them I don’t
want to be pouring it out into a um
you know strainer where it’s gonna burst
open I’m G to leave a little bit of that
pasta water in there and I’m doing that
intentionally the reason why I’m doing
that is just in case this Cooks down a
little too much I want to add some
fluidity to it liquidity whatever it is
then uh I can go ahead and do that uh
this is dishwasher safe so I’m just
going to drop it in the
sink so this is so delicious
smelling you have got to try this okay
so I’m going to do another closeup
here so that you can see how it’s
reduced try and show you there okay and
we want some of
that now it’s not going to be as thick
as a
cream but guess what we’re going to
do we’re going to add some cheese to it
oh yeah you don’t think I was going to
forget about the cheese do you I’m
adding some
Romano totally up to you how much you
want to use you can use a tablespoon you
could use a quarter of a cup quarter of
a cup is three tablespoons this will
help thicken it up just a little bit too
I mean there’s cheese in the
ravioli okay now I’m going to add the
ravioli okay oops Got be careful cuz I
got got that pasta sauce in there which
I should really just pour into here pour
into a bowl no pour it into here better
idea should have done that the thing
on and we just want to strain it okay it
smells so good it smells like a
restaurant in
here and I just go ahead and gently add
the
ravioli and I’m going to let this cook
just for just for a minute or two I want
to heat it
up I want to get that flavor of the
mushrooms
okay in there and again adjust
quantities I totally eyeballed this
recipe friends um I will put a link down
there you got to give me about half a
day from the time of this
recording uh so that I can go ahead and
get uh the recipe up on my website
simple Italian cooking.com all right I’m
adding and I’ll get that link in there
adding some of
that adding some Sage despite all the
people that say don’t use dried
Sage okay well then why do they sell it
at the grocery store
dried well we all don’t have beautiful
gardens in the back and green houses and
and like I said this is more of a
northern dish type style dish so many
things you can do with this there are so
many ways I’ve always used to be
intimidated by these type of sauces
because I’m just a red sauce type of
person but once I started experimenting
I’m
realizing really easy and if I can do it
I know you all can I know anybody can
whether you’re in college whether you’re
in high school junior high or if you’ve
been you know you’re much older and
and just never really made recipes like
this um let me know what you think you
know
what if you ever made a recipe what your
favorite type of sauce is because I
wouldn’t be saying this is one of my
go-to recipes and yet I absolutely love
it um I do not have my little bowl with
me so I will just use a little saucer to
give it a taste test which I always
recommend
doing so
I want to make sure that I get a ravioli
in there and mushrooms always taste test
make sure that it’s coming out the way
that you want it
to uh this smells so
amazing I it’s just I I love it I love
it it is so good I mean I can tell it’s
good I haven’t even taken a bite yet and
I’m getting excited like how silly is
that I don’t know call me
crazy okay
that is so good I want some more
Sage a little bit more Sage not
much just because I really want a little
bit extra
depth let me just do it over
here this is really good my husband’s
not here right now I can’t wait till he
tastes this cuz he’s going to be
like I just don’t cook like this much
I’m going to start
to again if it starts getting dry when
you are serving
this that’s why we have some of the
pasta water why not use regular water
because it dilutes it too much the pasta
water is going to actually help keep
that pasta flavor in there without
diluting it so it’s really really really
important oh my gosh okay I got to do a
closeup of this for you guys
because
this is no different than what you get
at a restaurant this is no different
except well there is one difference and
that difference is that our way is a lot
healthier and it’s cheaper this is such
an economical dish I mean really the
most expensive thing was the raviolis
that I bought at drug Mark and that was
what $3.99 $4.99 and I didn’t even use
the whole bag half of a thing of
mushrooms had some Romano cheese uh two
to three tablespoons of butter a qu of a
cup of of U whole milk didn’t even use
cream no whipping cream no whole heavy
cream no half and half forget that okay
so I just want to do another taste
here with the
sage see it
I have to tell you I have to laugh I’m
not making this I am totally not being
dramatic this is so good it’s so much
better than what you eat at a restaurant
I really hope you guys try
this it is so much better than eating
out all right so I know that’s so silly
to get so excited but I don’t know
anyhow um all right thank you so much
for
watching if you have questions let me
know in the
comments you got to try this recipe I’m
not kidding around I am not being
dramatic I am not being insincere
totally mean it I want you guys to have
this recipe because it’s easy it’s
impressive and it’s delicious um what to
serve this with just real quick I would
serve it with a Sal salad if you want to
serve it with a meat I would do some
sort of like deal cutlets chicken
cutlets something like that on the side
I think would be good um you can also
serve it with a soup um some sort of
pasta soup uh would be
good think about what you would see at a
restaurant this is what I do because I’m
terrible with meal
planning think about what you’d see at a
restaurant if you were to order
something like this at a restaurant what
else would go along with it I mean a
salad
bread um you know some picachio or
something like that so think of those
type of things um me I’m just gonna have
a nice salad on the
side if you enjoy this type of cooking
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many people out there that just don’t
don’t know how to cook like I didn’t
know for so long yeah sure I’m Italian I
grew up Italian I did not want to be in
the kitchen um and I didn’t want to
learn how to cook until I was married
later in life and um so that’s when my
journey really started but my love for
Italian food that like my mom would make
was always there and uh I just never
thought I I just thought I was it was
too late in life to really talking what
a bunch of baloney so uh all right well
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watching gry
hey okay