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I was looking for a quick sauce to just slightly enhance the flavor of a batch of ravioli. I didn’t want the serve the ravioli naked but I also didn’t want to drown the pasta and wipe out the effort of making homemade ricotta cheese for the filling. While I was stuffing the ravioli, I decided a simple butter sauce would be the best choice – just enough to coat the ravioli and enhanced with a small amount of sage.
I typically use fresh sage when making this sauce but I didn’t have it on hand. Luckily, I was able to scrounge up a small jar of dried rubbed sage from the dark recesses of my pantry (I really need to do something about that). I typically make this sauce when I make my “prosciutto bruschetta” – I use it to brush the bread before toasting and then drizzle whatever little bit is left over the top of the bruschetta.
3 Tbsp butter
1/4 tsp sage, dried
Melt the butter over medium heat and cook for 3-4 minutes. Once you notice the first hint of browning, shake the pan once or twice. Add sage and cook for 1 minute. Remove from heat and use immediately.