SAGE BUTTER CREAM SAUCE RECIPES

Name: Roasted Butternut Squash Ravioli with a Sage Brown Butter Sauce
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 appetizer servings
Ingredients: 9 tablespoons butter; 3 tablespoons minced shallots; 1 cup roasted butternut squash puree; Salt; Freshly ground white pepper; 3 tablespoons heavy cream; 3 tablespoons grated Parmigiano-Reggiano cheese, plus 2 ounces; Pinch nutmeg; 1 recipe pasta dough, rolled out into wide ribbons, about 1/4-inch thick; 12 fresh sage leaves; 1 tablespoon finely chopped fresh parsley leaves

ROASTED BUTTERNUT SQUASH RAVIOLI WITH A SAGE BROWN BUTTER ...

Roasted Butternut Squash Ravioli with a Sage Brown Butter ... image

Provided by Food Network

Categories appetizer

Total Time 35 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Yield 4 appetizer servings

Number Of Ingredients 11

Ingredients

9 tablespoons butter
3 tablespoons minced shallots
1 cup roasted butternut squash puree
Salt
Freshly ground white pepper
3 tablespoons heavy cream
3 tablespoons grated Parmigiano-Reggiano cheese, plus 2 ounces
Pinch nutmeg
1 recipe pasta dough, rolled out into wide ribbons, about 1/4-inch thick
12 fresh sage leaves
1 tablespoon finely chopped fresh parsley leaves

Steps:

In a large saute pan, over medium heat, melt 1 tablespoon of the butter. Add the shallots and saute for 1 minute. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely.
Cut the pasta ribbons into 3-inch squares. Place 2 teaspoons of the filling in the center of each pasta square. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely. Add the pasta to pot of boiling salted water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color.
Remove the pasta from the water and drain well. Season the pasta with salt and pepper.
In a large saute pan, melt the remaining 8 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Remove from the heat.
Place some of the pasta in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle the 2 ounces of cheese over each plate and garnish with parsley.

SAGE & BROWNED BUTTER RAVIOLI RECIPE: HOW TO MAKE IT

Sage & Browned Butter Ravioli Recipe: How to Make It image

After enjoying a similar dish in Italy, we came home and planted sage in our garden to be sure we could recreate the brown butter sage sauce. This quick and easy dinner always brings back fond memories of our trip. —Rhonda Hamilton, Portsmouth, Ohio

Provided by Taste of Home

Categories Dinner

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1 package (20 ounces) refrigerated cheese ravioli or 2 packages (9 ounces each) mushroom agnolotti
1/2 cup butter, cubed
1/2 cup coarsely chopped fresh sage
1/2 teaspoon salt
2 tablespoons lemon juice
1/4 cup shredded Parmesan cheese

Steps:

Cook ravioli according to package directions. In a large heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Immediately stir in sage and salt; remove from heat., Drain ravioli, reserving 2 tablespoons pasta water. Add ravioli, pasta water and lemon juice to butter mixture; gently toss to coat. Serve with cheese.

Nutrition Facts : Calories 621 calories, FatContent 34g fat (21g saturated fat), CholesterolContent 120mg cholesterol, SodiumContent 1103mg sodium, CarbohydrateContent 58g carbohydrate (2g sugars, FiberContent 3g fiber), ProteinContent 23g protein.

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