You can’t go wrong with a simple burnt butter and sage sauce. This easy sauce complements most pastas, particularly filled pastas such as ravioli and caramelle. To create your own ravioli from scratch, see our basic pasta dough recipe and spinach & ricotta filling recipe. Or join us for a hands-on Pasta Masterclass at Barbetta with Chef Carmelo Cipri.
- 100g salted butter
- 15 sage leaves, torn
- 20g grated parmesan
- Freshly ground black pepper & salt to taste