Pumpkin ravioli was on sale this week (from FreshDirect) and I found this recipe to top it with. It was seriously to die for! It was VERY rich with the pumpkin ravioli (which had Amaretti biscuits ground up inside it btw!), so in the future I will make several sides to go with it or do it as an appetizer. But, Oh. My. Gosh. Enjoy!
Butter and Sage Sauce Recipe Courtesy Mario Batali on Food Network
Ingredients
- Pasta, of choice
- 4 tablespoons butter
- 8 sage leaves
- 1/2 lemon, juiced
- 1/4 cup grated Parmigiano-Reggiano
Directions
While your pasta cooks, melt butter in a 12 to 14-inch saute pan and continue cooking until golden brown color ("noisette") appears in the thinnest liquid of the butter. Add sage leaves and remove from heat. Add lemon juice and set aside. Drain the pasta, but leaving some cooking water, and gently pour into saute pan and return to heat. Add the cheese, toss to coat and serve immediately.
