A couple of Thanksgivings ago, I served butternut squash ravioli as the pasta course for our holiday dinner. A marinara sauce didn’t seem right and I wanted to avoid a heavy, cream based sauce as we had much more eating to do after the ravioli were cleared. I kept finding recipes for ravioli served with a brown butter sage sauce and since it seemed easy enough to prepare, I gave it a shot.
Wow! Talk about a delicious sauce that takes almost no effort. Simply melt a stick of butter with some fresh sage leaves and get ready for a total palette pleaser. Since I’m all about easy these days, I picked up some grilled pear and gruyere ravioli and a bunch of sage at our local farmers market last Sunday and dinner was all but served. As the butter melts, it begins to brown, forming little crystal-like specks which add a nice color to your plate. You can use this sauce on any type of ravioli but I think it goes particularly well with sweeter, fall inspired varieties like pumpkin, butternut squash or the pear and gruyere version we dined on. Easy and delicious? What’s not to love?!
Brown Butter Sage Sauce
1/2 stick unsalted butter
A handful of fresh sage leaves
In a deep skillet melt the butter with the sage until the butter begins to brown, about 3 1/2 minutes. Pour over pasta, or add the pasta directly to the skillet, toss to coat and serve immediately.