Butter Fresh Sage And Walnut Sauce Recipes
BUTTER, FRESH SAGE, AND WALNUT SAUCE
Yield for 1 pound of pasta
Number Of Ingredients 5
Steps:
- Melt the butter over medium-high heat in the skillet, and scatter the sage leaves around the pan.
- When the butter begins to sizzle, drop the chopped walnuts in a hot spot. Toast them, stirring them in the butter for a minute or so, until they start to turn light brown.
- Ladle in 1 cup of pasta-cooking water. Cook at an active simmer for about 3 minutes, to develop flavor and thicken the sauce.
- Finish sauce with cooked pasta, tossing and cooking together over low heat (for details, see page 105). Off the heat, toss pasta with the freshly grated cheese just before serving.
- My favorite-fresh Buckwheat Pasta with Walnuts (page 173), cut in lacce (shoestrings). Also, whole-wheat, flaxseed, cornmeal, and barley pasta. Yes, and dry spaghetti is good when no fresh pasta is around.
SAGE & BROWNED BUTTER RAVIOLI
After enjoying a similar dish in Italy, we came home and planted sage in our garden to be sure we could recreate the brown butter sage sauce. This quick and easy dinner always brings back fond memories of our trip. -Rhonda Hamilton, Portsmouth, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Cook ravioli according to package directions. In a large heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Immediately stir in sage and salt; remove from heat., Drain ravioli, reserving 2 tablespoons pasta water. Add ravioli, pasta water and lemon juice to butter mixture; gently toss to coat. Serve with cheese.
Nutrition Facts : Calories 621 calories, Fat 34g fat (21g saturated fat), Cholesterol 120mg cholesterol, Sodium 1103mg sodium, Carbohydrate 58g carbohydrate (2g sugars, Fiber 3g fiber), Protein 23g protein.
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