BURNT BUTTER AND SAGE SAUCE
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
How to make
Over low heat, melt the butter with the sage in a small saucepan until the butter is lightly golden. Remove sage and set aside for later.
Continue to cook until the butter is golden brown. Add 150ml of boiling salted water from your pasta.
Remove from heat and stir through a small pinch of sea salt, or to taste. Add your cooked pasta to the sauce and stir through. Add parmesan and garnish with sage to serve.