Michael Chiarello’s Sage Brown Butter Sauce

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Nutrition per serving    (USDA % daily values)
CAL
286
FAT
92%
CHOL
39%
SOD
24%

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Ingredients for 4 servings

Salt

8 tablespoons (1 stick) unsalted butter

Large handful of sage leaves

Coarse sea salt, preferably gray salt

Freshly ground black pepper

3/4 cup freshly grated Parmesan cheese, for sprinkling

Preparation

1.

Bring a large pot of water to a boil

2.

Add enough salt to the water so that it tastes like the ocean. Meanwhile, heat a large skillet over medium heat and add the butter

3.

Once melted, add the sage leaves and let fry until the butter turns amber and smells nutty, and the milk solids (which start as floating foam and soon fall to the bottom of the pan) just start to brown, about 3 minutes

4.

The sage leaves should be brown and crisp

5.

Remove the pan from the heat

6.

Season with salt and pepper and set aside. Add 4 ravioli to the pot of boiling salted water at a time

7.

Cook until they are doing the backstroke on the surface, floating flat and not vertically, about 3 minutes

8.

Don’t overcook them

9.

Using a spider, lift the ravioli out of the water and transfer them each to a warm plate

10.

Spoon on the brown butter and top with the sage

11.

Sprinkle with a little salt and finish with freshly grated Parmesan.

View instructions at
Cook Taste Eat

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