Breads & Bakingciaoflorentina5.0
Brown Butter Sage Sauce
Brown butter sage sauce or “ burro bruno e salvia” in Italian, ideally tossed with butternut squash ravioli or gnocchi and sprinkled with toasted bread crumbs or nuts!
👥 4 Servings⏱️ Prep & Cook: 8 min⏳ Prep: 3 min🔥 Cook: 5 min👤 Florentina📖 ciaoflorentina
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
📝 Preparation Steps
1
Cut the butter into large pieces and add it to a light colored pan over medium low flame.
2
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.
3
The butter will foam up and start turning brown (noisette). Do not touch it, and do not stir.
4
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.
lemon (optional)1/2
5
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.
6
Serve with freshly cracked black pepper on top.
Nutrition Facts
calories
203 kcal
fat Content
23 g
serving Size
1 serving
fiber Content
0.01 g
sugar Content
0.02 g
sodium Content
182 mg
protein Content
0.2 g
trans Fat Content
1 g
cholesterol Content
61 mg
carbohydrate Content
0.04 g
saturated Fat Content
15 g
unsaturated Fat Content
7 g
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