This recipe serves the mushroom ravioli with a classic sage and brown butter sauce but you could also serve the mushroom ravioli with a White Wine Herb Sauce or a Tomato Cream Sauce. What is 00 flour?

These pumpkin ravioli have a creamy, nicely salted filling with just a note of nutmeg. After the homemade ravioli are boiled, ...

This restaurant-worthy homemade mushroom ravioli features a mushroom and ricotta filling with a brown butter sage sauce. Fresh and dried mushrooms, lemon zest, and creamy ricotta fill these homemade ...

SALT LAKE CITY, Utah (Good Things Utah) – Every day is a great day at Good Things Utah when Harmons is in the kitchen. Chef Jake Driffill gave us two delightful recipes today. Chef Jake taught Nicea ...

Winter squash ravioli with sage brown butter Both the pasta dough and squash filling can be made a day ahead. The dough benefits from an overnight rest in the fridge. Rolling out the dough and forming ...

And the final recipe is also a riff on a classic: many Italians stuff pasta like ravioli and tortellini with pureed squash or pumpkin and serve it with a simple sauce of brown butter and sage leaves.

Grease the base of each and arrange the sage leaves in each tin. Place the butter in a small frying pan over high heat and stir until melted. Cook for 3–4 minutes or until foamy and golden brown.