Creamy Sage Sauce for Butternut Squash Ravioli (Print Version)
# Ingredients:
01 -
½ cup finely grated Parmesan cheese
02 -
2 cloves of garlic, finely chopped
03 -
¼ teaspoon black pepper, freshly ground
04 -
¼ teaspoon salt, more if needed
05 -
6-8 sage leaves, fresh
06 -
1 cup heavy cream
07 -
2 tablespoons butter, unsalted
# Instructions:
01 -
Over medium heat, melt the butter in a saucepan until it just starts to foam. Drop in the chopped garlic and fresh sage leaves. Stir now and then, letting the garlic gently sizzle until it's lightly golden and the sage leaves get crispy on the edges. You'll notice a nutty smell as the butter absorbs the sage's flavors.
02 -
Turn the heat down to medium-low, so the cream doesn't boil too wildly. Slowly pour the cream into the saucepan while whisking. This lets it combine nicely with the butter and herbs. Give it a good stir every couple of minutes for about 5-7 minutes as it simmers and thickens a little.
03 -
Gradually sprinkle in the grated Parmesan cheese while you whisk or stir. Adding it bit by bit helps it melt smoothly without any lumps. Keep stirring until the sauce is creamy and everything's fully blended. Taste it, then mix in salt and pepper until the flavor’s just right.
04 -
Toss this sauce with some pasta - it's amazing with butternut squash ravioli. Add the cooked pasta to the sauce directly in your pan and mix it gently to coat it well. Serve it right away because it thickens fast as it cools. Top with a sprinkle of Parmesan or a few crisp sage leaves if you'd like!
# Notes:
01 -
This creamy sage butter sauce pairs beautifully with butternut squash ravioli or any stuffed pasta, blending earthy sage and rich Parmesan flavor.
02 -
Try cooking the butter a bit longer for a nuttier vibe. Let it turn golden brown before tossing in the sage and garlic, and enjoy the toasty aroma.
03 -
Make this sauce fresh for the best taste and texture. Reheating it might cause it to separate.