How To Make Brown Butter Sage Sauce
Best with gnocchi or pasta, this burro bruno e salvia or brown butter sage sauce mixes earthy and slightly peppery hints with a zesty note.
Ingredients
- 1 stick organic salted butter
- 14 fresh sage leaves
- black pepper, freshly cracked, to taste
- ½ lemon, optional
- ¾ lb butternut squash ravioli, or potato gnocchi
Instructions
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Cut the butter into large pieces and add it to a light-colored pan over medium-low flame.
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As soon as the butter starts to foam up add the sage leaves and cook together for 3 to 5 minutes.
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The butter will foam up and start turning brown. Do not touch it and do not stir.
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The moment the foam subsides it remove from heat. The sage should be crispy by now. Hit it with a squeeze of lemon juice, if desired.
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Add the cooked ravioli to the butter sage sauce and gently toss to coat. Add a little bit of the reserved pasta water if needed.
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Serve with black pepper on top and enjoy.
Nutrition
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