Butter and Sage Sauce

Last Saturday, we went to the Ossining Farmers’ Market and saw a stand selling ravioli made in Brooklyn. We sampled the regular cheese ones, and they were fabulous! We wanted to buy one, so we opted for the pumpkin ravioli. I wanted to make a brown butter sage sauce, so I looked for a recipe that I had all of the ingredients for. I used soy butter (for Dino, but it actually ended up tasting so good that I couldn’t even tell the difference!) and 1/2 teaspoon of dried sage instead of fresh. It was easy to make, and tasted fantastic!

Butter and Sage Sauce

Butter and Sage Sauce
Mario Batali

Difficulty: Easy
Prep Time: 2 minutes
Cook Time: 10 minutes
Yield: 4 servings

Pasta, of choice
4 tablespoons butter
8 sage leaves
1/2 lemon, juiced
1/4 cup grated Parmigiano-Reggiano

While your pasta cooks, melt butter in a 12 to 14-inch saute pan and continue cooking until golden brown color (“noisette”) appears in the thinnest liquid of the butter. Add sage leaves and remove from heat. Add lemon juice and set aside. Drain the pasta, but leaving some cooking water, and gently pour into saute pan and return to heat. Add the cheese, toss to coat and serve immediately.

MacGourmet Rating: 5 Stars

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