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!

Course Sauces

Cuisine Italian

Keyword brown butter sage sauce

Prep Time 3

Cook Time 5

Total Time 8

Servings people

Calories 203kcal

Author Florentina

Ingredients

1 stick organic salted butter (you can use cultured vegan butter instead)
14 leaves fresh sage or to taste
freshly cracked black pepper to taste
1/2 lemon optional
3/4 lb butternut squash ravioli or potato gnocchi

US Customary - Metric

Instructions

Cut the butter into large pieces and add it to a light colored pan over medium low flame.
1 stick organic salted butter
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.
14 leaves fresh sage or to taste
The butter will foam up and start turning brown (noisette). Do not touch it, and do not stir.
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.
1/2 lemon
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.
3/4 lb butternut squash ravioli or potato gnocchi
Serve with freshly cracked black pepper on top.
freshly cracked black pepper to taste

Notes

To make a simple brown butter "beurre noisette", you would follow the exact recipe without adding any sage.
Vegan - swap the dairy butter for cultured plant-based butter such as Miyoko's.

Nutrition