Description
A rich and creamy sage butter sauce perfect for serving over butternut squash ravioli. This sauce combines nutty browned butter, fragrant sage, garlic, and a luscious blend of cream and Parmesan, seasoned with a hint of nutmeg for a warm, comforting flavor.
Ingredients
Sauce Ingredients
- ½ cup unsalted butter (1 stick)
- 6 fresh sage leaves
- 3 cloves garlic (minced)
- ½ cup heavy cream
- ½ cup freshly shredded Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon nutmeg
Instructions
- Brown the Butter: Melt the unsalted butter in a pan over medium heat, adding the fresh sage leaves as it melts. Continue cooking until the butter begins to darken and develops a nutty aroma, which should take about 3 to 4 minutes.
- Add Garlic: Stir in the minced garlic and cook for 1 to 2 minutes, until the garlic is fragrant but not browned to prevent bitterness.
- Add Cream and Cheese: Reduce the heat to low, then stir in the heavy cream and freshly shredded Parmesan cheese. Mix well to combine all ingredients smoothly.
- Season the Sauce: Add salt, ground black pepper, and a pinch of nutmeg to the sauce, stirring to incorporate the spices evenly.
- Thicken the Sauce: Continue cooking the sauce on low heat, stirring frequently, until it thickens slightly and becomes bubbly. This will take approximately 3 to 5 minutes to reach the desired consistency.
- Serve: Remove the sauce from heat and immediately pour over cooked butternut squash ravioli for an indulgent finish.
Notes
- This sauce is best served fresh as it thickens and sets upon cooling.
- You can substitute Parmesan with Pecorino Romano for a sharper flavor.
- Be careful not to burn the garlic; it should be sautéed gently to maintain its aroma.
- Fresh sage leaves add depth; dried sage is not recommended for this recipe.
- Adjust seasoning to taste before serving.
