Vegetarian Ravioli in Sage Butter
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g ravioli, fresh, veetarian
- 1 handful pine nuts
- 1 onion (s)
- 2 cloves garlic)
- 150 g kin oyster mushrooms
- 1 handful sage
- 3 tablespoon butter, possibly salted
- some olive oil for frying
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Roast the pine nuts without oil and set aside.
- Fry the diced onions together with the chopped garlic in a little olive oil until translucent. Add the sliced king oyster mushrooms and fry with them.
- In the meantime, cook the ravioli according to the instructions on the packet, usually let it steep for about 3 - 4 minutes in boiling salted water and drain.
- Melt the butter in the pan with onions, garlic and mushrooms. Now add the pine nuts and sage and let it steep a little on the lowest setting. Then toss the ravioli in the butter and season with salt and pepper.
- Good Appetite!
- Note: This is one of my absolute veggie favorites! If you replace the butter with vegetable margarine and make the ravioli yourself without an egg, it’s even vegan!
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