February 6, 2010 | Entrees, Pasta, Sauces
Does that look good or what? I promised you the rest of the recipe for this homemade butternut squash ravioli that I posted a couple of days ago, so here it is! A brown butter sauce is one of the simplest yet most flavorful things you can put on a simple pasta dish. But it does take a couple of tricks, none of which I captured on camera as my battery went dead while I began cooking. So here are my instructions / tips with no photos – sorry!
- Always use a stainless pan to make brown butter sauce – if you use a dark pan you won’t be able to tell when it’s starting to brown and it could easily burn.
- Heat butter over a medium high temp until it melts. Next it will foam up (that’s the moisture in the butter) and then it will settle down as it browns (the remaining milk solids in the butter are what actually are browning).
- Once the foam starts to subside, throw in some minced sage – if you add it earlier it will be burned by the time the butter is ready. It may sizzle from the moisture in the sage leaves, so be careful.
- Simply spoon the brown butter sauce with the crispy pieces of sage over the cooked ravioli, garnish with toasted pine nuts, and enjoy!
That really looks delicious ;]
i just discovered the beauty of fresh sage last week (don’t laugh!) and i’m so excited about this recipe. yours look sso lovely!
I have made my own ravioli, just like you did.
You are so right… it is easy as pie.
you are so clever to use wonton skins for the ravioli, i absolutely love the brown butter sage combination!