Brown Butter Sage Sauce with Pignoli (pine nuts)….

Hi Everyone,

Today, I am posting a recipe for not an entree but a sauce.

Last night I made Butternut Squash ravioli that I purchased from a local Italian deli a month ago and I had sitting in my freezer. I chose the frozen ravioli because I wanted something quick, and to cook fresh pasta is the quickest meal you can make, even straight from the freezer. I had a day where the time just flew by and I just wanted to get dinner on the table.

I posted the photo of my dinner on my personal Facebook page where I share recipes with some of my fellow foodies and I was shocked that I had an overwhelming request for the recipe for the Butter Sage Sauce. I decided to share this on Facebook and with all of my members since it appears to be so popular.

Here is my recipe for the sauce. I find I use it mostly with fall flavored dishes such as the butternut squash ravioli or pumpkin gnocchi or tortellini.

So, keep the recipe on hand in case you want a quick sauce for pasta. Enjoy!

I just received the Phillips pasta machine for Christmas, so next time you might see this dish with my “homemade” pasta.

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Butter and sage sauce

Ingredients:

  • 1 stick of butter (8 tbsp.)
  • 15 fresh sage leaves (rinses and dried)
  • Salt and pepper
  • ¼ tsp cinnamon (optional)
  • Dash of nutmeg (optional) *keep in mind this is a strong spice and can be overpowering so go easy.
  • Toasted pine nuts or walnuts (optional)

Instructions:

Cut 8 tbsp. or 1 stick of unsalted butter into 8 pieces. Place in medium size skillet over medium heat. (Swirl the pan occasionally to be sure the butter is cooking evenly).

As the butter melts, it will begin to foam, continue to cook, stirring occasionally until the color goes from a lemon yellow to a golden tan and then finally a toasty brown (this takes about 8 minutes total-but watch it carefully).

Meanwhile, pat 15 small leaves of fresh sage dry if they are damp.

Add the sage leaves to the pan and cook until they crisp up, just a few seconds.

Immediately scrape this mixture into a heatproof bowl. Let the mixture cool slightly, then add seasoning of pepper (kosher salt if needed). —- I add the additional cinnamon and nutmeg.

In the same skillet, toast pine nuts or walnuts for a few minutes to bring out the flavor and the oils.

Toss the sage butter sauce over pasta, add the nut topping and grated cheese can be added as well. Enjoy!

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Until my next post, make every day a celebration!

Stay well,

Diane

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