Brown Butter Sage Sauce

Name: Brown Butter Sage Sauce
Total time: 16 min
Ingredients: 1 stick organic salted butter (you can use cultured vegan butter instead); 14 leaves fresh sage or to taste; freshly cracked black pepper to taste; 1/2 lemon optional; 3/4 lb butternut squash ravioli or potato gnocchi

ciaoflorentina.com

Your recipes

Total: 16

Servings: 4

Ingredients

Remove All · Remove Spices · Remove Staples

1 stick organic salted butter (you can use cultured vegan butter instead)14 leaves fresh sage or to tastefreshly cracked black pepper to taste1/2 lemon optional3/4 lb butternut squash ravioli or potato gnocchi

Export 3 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Cut the butter into large pieces and add it to a light colored pan over medium low flame.

Step 2

As soon as the butter starts to foam up add the sage leaves, (make sure they are dry) and cook together for 3 to 5 minutes.

Step 3

The butter will foam up and start turning brown (noisette). Do not touch it, and do not stir.

Step 4

The moment the foam subsides remove from heat. The sage should be crispy by now. Hit it with a squeeze of lemon juice if you prefer and serve it over cooked ravioli or gnocchi.

Step 5

Add the cooked ravioli to the butter sage sauce and gently toss to coat. When cooking the pasta make sure to reserve a little bit of the pasta water. Add a little bit of the reserved pasta water If needed to loosen up the sauce.

Step 6

Serve with freshly cracked black pepper on top.