This is a nearly perfect sauce recipe for winter ravioli dinners. It is easy, it is quick, and it is immensely good.
Bring 2 quarts of water up to temperature but not quite to boiling. Heat a saute pan over medium-low heat and melt the butter. Add the sage and stir regularly. Once it has been going 6-8 minutes turn the water up to high, boil and add the ravioli.
Continue stirring the butter and sage until a) the sage is crispy and b) the butter has browned nicely. Take it off the heat. Season with salt and pepper to taste.
Drain the ravioli but keep 1/8 cup or so of the water in reserve. Return the ravioli to the pot, pour the sage and butter over it, stir, add in the water if necessary (only if it seems too dry).
Ready to eat in <20 minutes.
- 1 stick of butter
- 6 or so sprigs of fresh sage (enough for 3/4-1 cup of whole sage leaves)
- 18-20 oz of fresh ravioli (butternut squash works well, we just used one package each of crab and wild mushroom)
Bring 2 quarts of water up to temperature but not quite to boiling. Heat a saute pan over medium-low heat and melt the butter. Add the sage and stir regularly. Once it has been going 6-8 minutes turn the water up to high, boil and add the ravioli.
Continue stirring the butter and sage until a) the sage is crispy and b) the butter has browned nicely. Take it off the heat. Season with salt and pepper to taste.
Drain the ravioli but keep 1/8 cup or so of the water in reserve. Return the ravioli to the pot, pour the sage and butter over it, stir, add in the water if necessary (only if it seems too dry).
Ready to eat in <20 minutes.
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