Brown Butter Sage Sauce

• 份量: 4 servings
• 活動時間: 3 minutes
• 總時間: 8 minutes

食材

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

步驟

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.

營養

• 卡路里: 203 kcal
• 總脂肪: 23 g
• 飽和脂肪: 15 g
• 不飽和脂肪: 7 g
• 反式脂肪: 1 g
• 膽固醇: 61 mg
• 鈉: 182 mg
• 總碳水化合物: 0.04 g
• 膳食纖維: 0.01 g
• 總糖: 0.02 g
• 蛋白質: 0.2 g