SAGE RECIPE RECIPES

Name: Pumpkin Ravioli With Sage Butter Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 1 lb fresh pumpkin ravioli; 1/2 cup unsalted butter; 6 fresh sage leaves or 3/4 teaspoon ground sage; 1/4 teaspoon nutmeg, freshly grated; 1/2 cup parmesan cheese, grated; 2 amaretti cookies; 1/2 cup hazelnuts, toasted and coarsely chopped (optional)

PUMPKIN RAVIOLI WITH SAGE BUTTER SAUCE RECIPE - FOOD.CO…

Pumpkin Ravioli With Sage Butter Sauce Recipe - Food.co… image

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

Ingredients

1 lb fresh pumpkin ravioli
1/2 cup unsalted butter
6 fresh sage leaves or 3/4 teaspoon ground sage
1/4 teaspoon nutmeg, freshly grated
1/2 cup parmesan cheese, grated
2 amaretti cookies
1/2 cup hazelnuts, toasted and coarsely chopped (optional)

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

ULTIMATE "BOTTOM ROUND ROAST" RECIPE - 730 SAGE STREET

Ultimate "Bottom Round Roast" Recipe - 730 Sage Street image

Learn how to prepare and cook this melt-in-your-mouth bottom round roast from start to finish. I promise you it's going to deliver the best roast beef you have ever had in your life.

Provided by Kim Grabinski

Categories Main Course

Total Time 375 minutes

Prep Time 15 minutes

Cook Time 360 minutes

Yield 8

Number Of Ingredients 8

Ingredients

3-4 pounds bottom round roast (or outside round, rump roast, eye of round)
2 teaspoons minced garlic
2 teaspoons dried basil
2 teaspoons dried thyme (or dried rosemary)
1 teaspoon dried parsley
1 teaspoon Kosher salt (sea salt)
1 teaspoon black pepper
2 tablespoons olive oil

Steps:

Preheat the oven to 170 degrees Fahrenheit (77 degrees Celsius).
Remove the fully thawed roast from the fridge and remove it from the packaging.
Place the bottom round roast on a cutting board and let it rest for 10 - 30 minutes.
Brush the entire surface of the roast with olive oil or your choice of oil.
Combine all of the seasonings in a small bowl.
Rub the seasonings over the entire surface of the roast - top, bottom and all sides.
Insert meat probe into the thickest part of the roast.
Place the roast in the center of a roasting pan with the fat side up.
Cook for 2 hours per pound until you reach your desired internal temperature. When the internal temperature reaches around 125-130 degrees Fahrenheit (you've hit medium rare).
Remove the roast, tent with foil and rest for at least 10 minutes and up to 2 hours before you reverse sear.
Reverse Sear

Nutrition Facts : Calories 299 kcal, CarbohydrateContent 1 g, ProteinContent 56 g, FatContent 15 g, ServingSize 1 serving

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