Mushroom Ravioli with Thyme Brown Butter
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The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
A meatless main dish that’s simple enough to prepare on a weeknight, but feels special enough for date-night-in, this mushroom ravioli calls for just six ingredients (plus salt and pepper) and is on the table in under 30 minutes.
The easy step of browning butter caramelizes the milk solids, resulting in a rich and nutty flavor that pairs perfectly with meaty mushrooms.
Adding a sprig of fresh thyme to the pan while browning the butter adds just the right amount of herb flavor without overpowering the dish.
Mushroom Ravioli with Thyme Brown Butter
Prep time: 25min Total time: 25min
Servings: 2-3
Ingredients
- 1 Tbsp. olive oil
- 16 oz. cremini mushrooms, sliced
- 1 Tbsp. minced garlic
- Kosher salt and black pepper
- 1 package Heinen’s exotic mushroom ravioli
- 3 Tbsp. Minerva Dairy salted butter
- 1 large sprig fresh thyme, plus more for garnish
Instructions
- Bring a pot of salted water to a boil.
- Heat the olive oil in a large skillet over medium heat. Add the mushrooms and sauté for 10 minutes, or until they reduce by half and the liquid evaporates.
- Stir in the garlic and cook for 30 seconds. Season to taste with salt and pepper. Transfer to a clean bowl and set aside.
- Wipe out the pan and return it to the stove over medium heat. Add the butter. Once melted, stir in the sprig of thyme.
- Continue to cook the butter, stirring often, until it begins to turn light golden brown. Watch closely as it can burn easily. Remove the pan from heat and discard the thyme sprig.
- Drop the ravioli into the boiling water and cook according to the package directions, about 5 minutes.
- Drain well and add to the pan with the browned butter.
- Fold in the cooked mushrooms.
- Garnish with additional fresh thyme leaves and serve.
