Usually when I boil up some ravioli, I like to pair it with a light herb, butter sauce. However, I haven’t had much luck in the past with butter sauces until I tried this recipe from Mario Batali. This recipe is so simple, but the results are delicious. I reckon the secret is in the lemon juice added at the end to round up the flavor of the sauce. It’s also important to follow the instructions and cook the butter till it’s lightly golden brown in color before adding the fresh sage leaves. On a side note, of all the plants I planted in my garden, the sage has been the hardiest and is still alive and kicking.
Butter and Sage Sauce
(taken from here)
- Pasta, of choice, or ravioli
- 4 tablespoons butter
- 8 sage leaves
- 1/2 lemon, juiced
- 1/4 cup grated Parmigiano-Reggiano or similar hard cheese
- While your pasta or ravioli 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, leaving some cooking water, and gently pour into saute pan and return to heat.
- Add the cheese, toss to coat and serve immediately.
- If the sauce is too thick/dry, add some pasta cooking water.