Nutty Brown Butter Sage Delight
This Nutty Brown Butter Sage Sauce is a delightful addition to pasta dishes, combining rich flavors with a touch of citrus. Perfect for elevating your culinary creations and pairing beautifully with butternut ravioli.
Ingredients
- 1 stick organic salted butter or cultured vegan alternative
- 14 leaves fresh sage or to taste
- freshly cracked black pepper to taste
- 0.5 lemon optional
- 0.75 lb butternut squash ravioli or potato gnocchi
Instructions
- Cut the butter into large chunks to ensure even melting and place in a light-colored pan over a gentle flame. You want the butter's nutty aroma to fill the air as it begins to foam.
- Once the butter starts to foam, add the dry sage leaves for an herbal lift. Let the ingredients mingle for 3 to 5 minutes, as the butter gradually turns golden brown.
- When the foam settles and you observe a hazelnut hue, remove the pan from the heat. The sage should be crispy and fragrant, an indication of perfect consistency.
- Optionally, add a splash of lemon juice for a hint of brightness, then drape this sauce lovingly over your cooked ravioli or gnocchi. Toss gently to ensure even coverage.
- If needed, incorporate a splash of reserved pasta water to adjust the sauce's thickness before topping with freshly cracked black pepper to taste.
Notes
I love how this sauce or 'burro bruno e salvia' in Italian enhances the flavors of simple pasta dishes. Consider adding toasted breadcrumbs or nuts for a delightful texture contrast. This sauce is best enjoyed fresh, but can be stored in the fridge for a couple of days.