Mushroom Ravioli with Sage Butter and Wine Sauce
What You Will Need
Ingredients
- 2 tsp. olive oil
- 8 oz. white crimini mushrooms, sliced
- 3 garlic cloves, minced
- fresh chopped sage, for sauce + garnish
- 4 oz. butter, divided. (2 oz. with garlic sauce then remaining butter with the ravioli)
- 1 lb. mushroom ravioli
- 2 Tbsp. shaved parmesan cheese
Sauce Mix
- ¼ cup white wine
- 1 tsp. Lee Kum Kee Panda Brand Mushroom Flavored Soy Sauce
- ½ tsp. Lee Kum Kee Panda Brand Premium Cooking Soy Sauce
Made with
Lee Kum Kee products
How to make it
-
Heat a pan to medium heat and drizzle in some olive oil. When oil has heated, add in the sliced mushrooms and cook down for 5 minutes then add in minced garlic, sage, butter, white wine and both Lee Kum Kee Panda Brand Mushroom Flavored Dark Soy Sauce and Panda Brand Premium Cooking Soy Sauce.
-
Let 2 oz. butter melt and cook down the wine with the mushrooms until a nice flavor and sauce has formed with the mushrooms, 10-15 minutes.
-
Blanch the ravioli in boiling water as directed on the package and then drain and toss into the pan with the mushroom and sauce. Add in the remaining butter and toss ravioli a few times coating well. Slide onto a plate right away.
-
Top with shaved parmesan and fresh sage(optional).
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