- Two 9 oz. packages refrigerated cheese ravioli
- 1 Pint Baby Bella mushrooms; sliced
- 2 T. Wild Mushroom & Sage Olive Oil
- 1 T. Olive Oil (try any unflavored Ultra Premium EVOO)
- ½ C. Panko
- ½ C. Freshly Grated Parmesan
- 10 T. Butter
- 10-12 Fresh Sage Leaves
- 6-7 Garlic Cloves; Finely Chopped
- Red Pepper Flakes (Optional)
- Salt & Pepper; To Taste
- Preheat the oven to 400. Toss mushrooms with salt, pepper & wild mushroom and sage olive oil on a large sheet pan. Add 2 T. butter and 3-4 sage leaves to the middle of the pan and roast for 15 minutes. Set aside.
- In a medium sauté pan, heat olive oil until shimmering. Add in panko and stir until lightly browned, watching closely. Cool & add parmesan.
- Cook Ravioli. In a large saucepan, heat salted water until boiling. Add ravioli and cook according to package directions. Drain.
- Meanwhile, prepare sauce. Melt remaining 8 T. butter and garlic in a large pan, stirring over low heat, being careful not to burn the garlic. Add remaining sage leaves and saute until crispy. Season with salt, pepper & red pepper flakes (if desired)
- Add ravioli to the sauce. Top with mushrooms and toasted panko. Serve immediately!
Ready in 40 min
Serves 4-6 people
