RAVIOLI WITH CRAB IN BROWN BUTTER MUSHROOM AND SAGE SAUCE
1 ½ sticks salted butter (12 tablespoons)
8 cloves garlic, chopped
8-ounces mushrooms, sliced
½ cup sage leaves, chiffonade
¼ cup heavy cream
½-pound king crab or lump crab meat
½ teaspoon salt
½ teaspoon fresh cracked pepper
15-20 cheese or mushroom raviolis (about 1-pound), cooked al dente
½ cup grated parmesan cheese
Melt 1 stick of the butter in a large deep skillet over medium heat. Add the garlic, mushrooms, and ¼ cup of the sage and cook, stirring frequently, until the mushroom and sage begin to lightly brown, about 3-4 minutes. Add the heavy cream and cook for 2 more minutes.
While the mushrooms cook, melt the remaining butter in a small frying pan over medium high heat. Add the remaining ¼ cup of sage leaves to the butter. Cook, stirring until the butter turns golden brown and the sage leaves are crispy.
Just before serving, add the crab meat, salt, pepper, and the raviolis to the mushroom sauce and toss to coat. Serve 3 or 4 mushrooms per serving and drizzle the brown butter and crispy sage over the top. Sprinkle parmesan cheese over the top with more on the side.