Simplest sauce to bring your ravioli, tortellini, or gnocchi to the next level.
Serves : 1 Batch for 2 dozen ravioli, or 1 lb gnocchi and tortellini
Chef Joan J
Ingredients
1 stick Butter, unsalted
4 cloves Garlic
10-12 Sage leaves
1 tsp Red Pepper Flakes
To taste Salt and Pepper
1cookie Biscotti almond, chopped.
Let’s Get Cooking
- Cook Ravioli or tortellini according to package. (See our fresh pasta recipe to make from scratch yourself!!)
- Remove butter from wrapper and cut into 8 pieces. (nothing special we just want it melt to evenly) Place in heavy bottom sauté pan over medium low heat.
- While butter is melting smash the garlic to increase surface area and remove skins. Once butter begins to foam place garlic into butter and allow to cook for 3-4 minutes.
- Using a rubber spatula keep the butter and garlic moving, and slowly watch the milk sold turn to a deep golden brown. You don’t want to leave the stove, this is a quick process.
- Once butter begins to lightly brown add in sage leaves and let fry for 3-4 minutes. Continually stirring to insure the pan does not get too hot and burn the butter. If pan gets too hot add in pasta water to cool down the butter.
- Once milk solids have turned a deep brown, and sage leaves have cooked, cut the heat and add in red pepper, salt and pepper.
- Toss in desired pasta, plate, garnish with chopped biscotti, and enjoy 🙂
Chefs Notes
– Sauce is very simple but complex in flavor, we do not want to burn the butter only caramelize the milk solids.
– This pairs well with fall flavors Butternut squash, pumpkin, sweet potato gnocchi. Biscotti garnish add a nice sweet bite to run out the flavors!
-To make your homemade raviolis butternut squash- remove 1/2 amount of ricotta and add in roasted and cooled pureed squash. Mix together and season with a little nutmeg and cayenne.
