I made this sauce to cover mushroom ravioli. It was done so quickly, and eaten even faster, so I didn't get a chance to take pictures. But I promise, it was delicious! So much better than the jarred pasta sauces I usually use for quick dishes like this. I always have these ingredients on hand, so I'm making this my go-to sauce for pasta from now on. Sage, brown butter, parmesan, and lemon juice-oh YES!
Brown Butter and Sage Sauce
* From Mario Batali
Pasta, of choice
4 tablespoons salted butter
8 sage leaves (leave whole or tear into pieces)
1/2 lemon, juiced
1/4 cup grated parmesan
While your pasta cooks, melt the butter in a 12 to 14-inch sauté pan and continue cooking until golden brown color appears in the thinnest liquid of the butter. Add sage leaves and remove from heat. Add lemon juice and set aside. Drain the pasta, reserving some of the cooking water, and gently pour the pasta into the sauté pan and return to heat. Add the cheese and toss to coat. Use the pasta water to thin a bit, if necessary.