Ingredients

The following ingredients have 4 Servings
  • 1 stick organic salted butter ((you can use cultured vegan butter instead))
  • 14 leaves fresh sage or to taste
  • freshly cracked black pepper to taste
  • 1/2 lemon (optional)
  • 3/4 lb butternut squash ravioli or potato gnocchi

Instruction

  • 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.
  • Add the cooked ravioli to the butter sage sauce and gently toss to coat. When cooking the pasta make sure to reserve a little bit of the pasta water. Add a little bit of the reserved pasta water If needed to loosen up the sauce.
  • Serve with freshly cracked black pepper on top.