Got this recipe from to try and find some inspiration for a ravioli dish. I came across this one and saw some things that I wanted to tweak to make this more of a complete dish in my mind. One of which was frying the sage for a little color and texture to top the ravioli’s before serving (besides the fact that fried sage tastes amazing). I also added garlic because the fact that the recipe was absent of such an ingredient made me and little mad, for I am also a garlic freak (if you haven’t noticed). Find a place that packages freshly made ravioli because there really is nothing like fresh pasta. That’s pretty much it, the sauce comes together in like 10 minutes and the ravioli cooks until it floats then add it to the sauce and you’re done. Maybe takes 30 minutes total, including prep time. It’s kind of like a Rachel Ray recipe minus the 20 unnecessary ingredients you’ll find in her recipes, the stupid names and having to listen to her ridiculously annoying stories. And I’ll go out on a limb and say its just as good as recipe you’d make of hers and its about twice as easy to put together.

This is stupid easy. It’s so delicious. It’s super fast to prepare. Don’t be a coconut…make this now!


16 Fresh Mushroom & Cheese Ravioli (Honestly I don’t know how many pounds of dried, I’m guessing like 1 or 2 packages but just go out and find a place the makes fresh pasta and packages it…don’t you want to eat only the best?)

1 Bunch of Fresh Sage, Half Chopped, Half Left Whole

1 Handful of Pecans

1-2 Shallots, Chopped

1 Garlic Clove, Chopped

1 1/2 Cups of Good White Wine

1 (Approx.) Cup of Cream

2 Tablespoons of Butter

Parmesan Cheese


Take your shallots and cut off the tops, slice them in half or separate the two bulbs (you’ll know what I mean if you’ve ever used a shallot before, sometimes they come like a mini onion, sometimes they come like two mini onions hugging each other). To make a fine dice, make several horizontal cuts across the shallot followed by several vertical cuts across the shallot. Then just dice away…click the images below to get the idea!

Use the same technique to cut the garlic as you did the shallot. Or you could just SMASH the garlic and run your knife through it. The reason I cut it the way I did below is to practice knife skills. Do what ever you feel comfortable doing, but don’t you want slamming knife skills? I do!

Roughly chop the pecans.

…same with the sage…

Bring a pot of salty water to a boil. The fresh ravioli’s are going to cook for about 3-4 minutes or until they start to float so your going to want to time things perfectly. Once the water is boiling, start your sauce by heating a pan to medium high heat and melt the butter. Once hot, throw in your pecans and the whole sage leaves (NOT the chopped sage). This is merely to toast the pecans and to fry up the sage so its a nice and crispy and crunchy topping to finish your plate with. After about 5-8 minutes or once the sage leaves are starting to crisp up (don’t wait till they are crispy, they keep cooking once you take them out so make sure not to burn them) and transfer them to a plate.

Return the pan to the heat and add the garlic, shallots and chopped sage and cook until soft, about 2-3 minutes. Then add the wine, reduce for a minute or two, then add the cream. Increase the heat a little bit and boil the sauce till it reduces, around 5-6 minutes (just enough time to cook the ravioli).

Once you turn up the heat to reduce the sauce, drop the ravioli in the boiling salted water. Cook those for about 4-5 minutes, or until they start to float. Then strain and add to the sauce.

Let the raviolis cook in the sauce for a minute or two so the raviolis start to absorb it. When they are done, plate up the ravs, spoons some of the banging sauce all over it, top it with the pecans and sage, sprinkle parmesan cheese all over and drizzle a tiny bit of extra-virgin olive oil to finish it off reallll nice!

Now all you gotta do is like, eat it, ya know, I mean, c’mon. Is it easy? Yes. Does it look good? Yes. Does it taste good? Yes. Are you going to make this tonight? Yes. Are you going to take a picture of it and send it to me to show off how great a cook you are? YESS!!!! OHH great, I’m so happy, you guys are truly the best!

In all seriousness, please, if you ever make a recipe of mine, take a picture of it and email ( it or twitpic it to me. I want to see what you’ve created and then show it off to everyone who listens to me. And of course, by all mean, if you want to tweak the recipe, DO IT, I love that even more then you following recipes word for word. I don’t do that so I really can’t expect you to either. Be creative and daring and you will bang food out in the kitchen everyday!