Ravioli (Butternut filled preferably fresh or frozen in supermarket section). 1 Lb to 1.5 Lbs.
Fresh Sage (4-6 sprigs)
Unsalted Butter (1 Cup or 2 sticks
Garlic (1 clove)
Nutmeg (1/4 teaspoon)
1/4 Cup of Parmesan cheese
In medium size sauce pan, add butter when slightly thawed. Using a wooden spoon, gently swirl the butter until it dissolves in medium heat. Continue moving the wooden spoon for about 4-5 minutes until the butter begins to turn an amber color. Once the butter begins to brown, add in the sprigs of sage. (Sage has a potent flavor therefore we recommend adding according to taste). Keep an eye until sage is fried while butter is browning. Add in clove of garlic and let it sit for about 2 minutes then life out of the pan and set aside.
In large boiling pot, add 4-6 quarts of water and bring to a boil. Lightly salt the water while boiling. After water comes to a boil, add in ravioli. Allow fresh or frozen ravioli to boil from 4-5 minutes or suggested package directions. A rule of thumb is to watch for pasta to rise to the top of pot and pasta is at an opaque color. If substituting dry pasta, allow anywhere from 10-12 minutes or suggested package directions.
Once pasta is al dente, quickly pour pasta into a strainer or colander allowing the water to seep out. Once the water has drained, quickly add the pasta into the sauce pan and toss into the sauce. Spoon the sauce over the ravioli and ensure the pasta is well coated.
Plate the pasta and lightly spring the nutmeg and cheese. (Both are optional but the nutmeg keeps with the integrity of the fall flavors of sage and buttersauce.
