Mushroom & Brie Ravioli in a Brown Butter Sage Sauce

03.16.18 - BY Nona Raybern

Ravioli is one of those magical pasta dishes that everyone loves. It’s like a present for your mouth, but the wrapping paper is dough and the inside is cheesy goodness. So, the natural step would be making Mushroom & Brie Ravioli. Because brie is the best cheese and mushrooms are acceptable.

Don’t be intimidated about making pasta dough from scratch. If you have a pasta machine, the process goes quickly. If you like to really get your arm workout in for the day, a French rolling pin (like the Endurance® French Rolling Pin) works a treat.

Once you get the dough made and ready, ravioli preparation is basically like making a sandwich. Dough layer, filling layer, dough layer. Then, stamp out the stuffed part with something like the Endurance® Rippled Square Biscuit Cutter, toss them into some boiling water, and get saucy.

Oh, hi there, brand new Endurance® Pasta Scoop!

Toss in sauce of your choosing. I am partial to anything with butter, like a young Paula Deen.

The sage in this Mushroom & Brie Ravioli really cuts down on the density of the dairy and makes a nice fresh glaze. Not to mention, the copious amounts of garlic makes this the perfect date night meal.

Bon appétit and Buon appetito!!!

Mushroom & Brie Ravioli in a Brown Butter Sage Sauce

Homemade ravioli filled with a delicious pocket of creamy brie and garlic mushrooms, covered in a decadent and simple browned butter sage sauce. 




Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes


Ravioli Dough

  • 3
    All-purpose flour
  • 1
  • 4
  • 2
    Olive oil
  • 1-2
  • 1
    For egg wash

Mushroom & Brie Filling

  • Triple Creme Brie
    Cut into 1x1" slices
  • 1
    Crimini mushrooms
    Finely diced
  • 3
    Finely diced
  • 2
  • PInch

Browned Butter Sage Sauce

  • 4 Tbs
  • 3
  • 3-4
    Fresh sage
  • Salt & Pepper to taste
  • (Optional)
    Parmesan to top


For the Dough

  1. In electric mixer with dough hook, combine flour and salt. Add eggs one at a time and continue to mix. Drizzle in oil, followed by water, until dough forms a ball. Sprinkle flour onto work space and knead dough until elastic and smooth. Split in half, cover with plastic wrap, and set aside to rest for 30 minutes to allow gluten to relax. 

    Make mushroom filling while dough is relaxing. 

    Using either pasta machine or rolling pin, roll dough out into 1/8 inch thick rectangle. Brush the top surface with egg wash. Place brie two inches apart, topping with 1 tbs of mushroom filling. Fold unfilled half over the filling. Gently press out air pockets around each mound. Cut each pillow using a cutter or crimper. 

    Cook ravioli in boiling salt water for 10-15 minutes. Ravioli will float to the top when cooked, so be careful to overcrowd the pot. 

    While ravioli is boiling, make the sauce.

    Lift ravioli using strainer and gently place into butter sauce.

For the Mushroom Filling

  1. Over medium high heat, melt butter into sauce pan and saute mushrooms and garlic with a pinch of salt until no moisture remains. Set aside. 

For the Sauce

  1. Over medium high heat, melt 4 tbs of butter in sauce pan. Once butter reaches a light brown color, add sage and garlic. Cook until fragrant, being careful not to burn the butter or herbs. Add in cooked ravioli and toss quickly. Plate and pour remaining butter sauce on top. 

Ravioli Dough recipe from Food Network.