As described in my previous post, I made pumpkin ravioli for dinner. I wanted a simple sauce to go with it, and I’ve always wanted to try a brown butter sage sauce. This was my first time making it, and I added WAY too much sage (lesson learned, too much sage makes it slightly bitter). The recipe below reflects what I should have added, so it will be okay if you follow it.
Ingredients1.5 tbsp sage 1/2 stick butter 1/4 tsp black pepper 1/2 cup white wine (optional)
1. Mix all the ingredients in a pan, and cook on low-med heat, stirring continuously. It will start to froth and the solids will separate out.
2. When the solids start to brown, add the white wine and cook for another 5 mins.
3. Serve hot with your favorite pasta!