Ingredients
1 stick organic salted butter
14 fresh sage leaves
black pepper, freshly cracked, to taste
½ lemon, optional
¾ lb butternut squash ravioli, or potato gnocchi
Preparation
Cut the butter into large pieces and add it to a light-colored pan over medium-low flame.
As soon as the butter starts to foam up add the sage leaves and cook together for 3 to 5 minutes.
The butter will foam up and start turning brown. Do not touch it and do not stir.
The moment the foam subsides it remove from heat. The sage should be crispy by now. Hit it with a squeeze of lemon juice, if desired.
Add the cooked ravioli to the butter sage sauce and gently toss to coat. Add a little bit of the reserved pasta water if needed.
Serve with black pepper on top and enjoy.
