SAGE BROWN SAUCE

Sage Brown Sauce image

Categories Pasta

Number Of Ingredients 10

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16 ounces butternut squash ravioli
1/2 cup unsalted butter
2 tablespoons fresh sage minced (sub for rosemary if you want)
1/2 cup whip cream
1/2 cup chicken broth
1/2 teaspoon lemon juice
1/4 cup freshly grated parmesan
1 pinch coarse salt
1 pinch fresh pepper
3 pieces sage leaves or rosemary clippings for garnish

Steps:

While ravioli is cooking, make the sauce
Melt butter in a large, preferably light coloured skillet over medium heat, stirring and swirling to ensure even cooking
After about 5 minutes, the butter will foam up. Add the minced herbs and continue swirling and stirring.
Golden brown flecks should start to appear on the bottom of the pan.Continue stirring to ensure these don't stick.
When the butter is golden brown and nutty in aroma, about 2 more minutes, remove from heat an cool 2 minutes
Slowly pour the chicken broth and whisk frequently, as the butter will foam up, until completely incorporated. Repeat this process with the cream. Be careful of splatter!
Add the lemon juice and warm, whisking until completely combine. Add s and p to taste.
Stirin the cooked ravioli. Garnish with more cheese and leaves if desired