SAGE BUTTER RAVIOLI RECIPES
PUMPKIN RAVIOLI WITH SAGE BUTTER SAUCE RECIPE - FOOD.COM
My girlfriend Lauren LOVES this recipe so much that I simply HAD to add it to my ever-growing list of recipes! I saw this on "Everyday Italian" and just had to try it! I made a few adjustments for what was available at the nearby market, but overall, I think this came out amazingly!
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil.
- Add fresh ravioli and cook for about 4 minutes or until the float to the top.
- Remove ravioli from water with large slotted spoon or spider, and place in a large platter.
- Cover with foil to keep warm while you prepare the sauce.
- In a small saute pan, melt the stick of butter over low heat.
- When butter just begins to sizzle and brown, tear the fresh sage leaves into the pan and fry for 20-30 seconds.
- Remove butter sauce from the heat and grate in the nutmeg.
- Pour butter sauce over the ravioli.
- Sprinkle with grated cheese and toasted hazel nuts (if using).
- Grate the amaretti cookies over the dish and serve immediately.
Nutrition Facts : Calories 278.2, FatContent 27.1, SaturatedFatContent 16.9, CholesterolContent 84.2, SodiumContent 202.3, CarbohydrateContent 3.9, FiberContent 0.1, SugarContent 1.6, ProteinContent 5.6
BROWN BUTTER SAGE SAUCE - CIAOFLORENTINA
Brown butter sage sauce or “ burro bruno e salvia” in Italian, ideally tossed with butternut squash ravioli or gnocchi and sprinkled with toasted bread crumbs or nuts!
Provided by Florentina
Categories Sauces
Total Time 8 minutes
Prep Time 3 minutes
Cook Time 5 minutes
Yield 4
Number Of Ingredients 5
Steps:
- Cut the butter into large pieces and add it to a light colored pan over medium low flame.
- As soon as the butter starts to foam up add the sage leaves, (make sure they are dry) and cook together for 3 to 5 minutes.
- The butter will foam up and start turning brown (noisette). Do not touch it, and do not stir.
- The moment the foam subsides remove from heat. The sage should be crispy by now. Hit it with a squeeze of lemon juice if you prefer and serve it over cooked ravioli or gnocchi.
- When cooking the pasta make sure to reserve a little bit of the pasta water.
- 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 to loosen up the sauce.
- Serve with freshly cracked black pepper on top.
Nutrition Facts : Calories 203.6 kcal, ServingSize 1 serving
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- Fry the sage. Add the sage leaves to the pan and cook until they crisp up, which will take a few seconds. Immediately scrape the mixture into a heatproof bowl. Let cool slightly, then taste and season with kosher salt as needed. Use the sage sauce on pasta, tortellini, ravioli, gnocchi, or risotto.
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BROWN BUTTER SAGE SAUCE - CIAOFLORENTINA
Brown butter sage sauce or “ burro bruno e salvia” in Italian, ideally tossed with butternut squash ravioli or gnocchi and sprinkled with toasted bread crumbs or nuts!
From ciaoflorentina.com
Reviews 5
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Category Sauces
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Calories 203.6 kcal per serving
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Reviews 5
Total Time 8 minutes
Category Sauces
Cuisine Italian
Calories 203.6 kcal per serving
- Serve with freshly cracked black pepper on top.
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- Fry the sage. Add the sage leaves to the pan and cook until they crisp up, which will take a few seconds. Immediately scrape the mixture into a heatproof bowl. Let cool slightly, then taste and season with kosher salt as needed. Use the sage sauce on pasta, tortellini, ravioli, gnocchi, or risotto.
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- Cook the ravioli in a large saucepot with plenty of boiling salted water. Then saute in the remaining butter. Enjoy.
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- Cook the ravioli in a large saucepot with plenty of boiling salted water. Then saute in the remaining butter. Enjoy.
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