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Description
A simple yet elegant brown butter sage sauce perfect for butternut squash ravioli.
Ingredients
Scale
- 1/2 cup unsalted butter
- 15–20 fresh sage leaves
- 2 cloves garlic, minced
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt to taste
- Black pepper to taste
Instructions
- Melt butter in a skillet over medium heat.
- Add sage leaves and cook until butter browns and sage is crispy, about 3-5 minutes.
- Remove sage leaves and set aside for garnish.
- Add minced garlic to the browned butter and cook until fragrant, about 1 minute.
- Stir in heavy cream and Parmesan cheese.
- Simmer gently until sauce thickens slightly.
- Season with salt and pepper.
- Toss with cooked butternut squash ravioli.
- Garnish with crispy sage leaves.
Notes
- For a vegan option, use vegan butter and nutritional yeast instead of Parmesan.
- Adjust seasoning as needed.
- You can add a squeeze of lemon juice for brightness.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 cup
- Calories: 200
- Sugar: 2g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg