Sage-Brown Butter Sauce


  • ¼ cup unsalted butter
  • ¼ cup chopped fresh sage leaves
  • salt and freshly ground black pepper to taste
  • Parmigiano-Reggiano


  1. Melt the butter in a skillet over medium heat.
  2. Chop the sage into ¼ inch pieces.
  3. Stir in the sage. Continue to cook and stir until the sage is crispy but not browned.
  4. Add salt and pepper to taste.
  5. Place 6 to 8 raviolis on serving plates, drizzle with sauce and serve with Parmigiano-Reggiano.


This sauce pairs well with any pasta, ravioli or gnocchi.

Source: All Recipes – Butternut Squash Ravioli with Sage-Brown Butter Sauce