Brown Butter Sage Sauce

• 分量: 4 servings
• 調理時間: 3 minutes
• 総時間: 8 minutes

材料

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

手順

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, (make sure they are dry) and cook together for 3 to 5 minutes.

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.

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.

Serve with freshly cracked black pepper on top.

栄養

• カロリー: 203 kcal
• 脂肪総量: 23 g
• 飽和脂肪: 15 g
• 不飽和脂肪: 7 g
• トランス脂肪: 1 g
• コレステロール: 61 mg
• ナトリウム: 182 mg
• 炭水化物総量: 0.04 g
• 食物繊維: 0.01 g
• 糖質総量: 0.02 g
• タンパク質: 0.2 g