Brown Butter Sage Ravioli
- 1 cup fresh sage leaves
- 1 stick of salted butter
- ½ cup parmesan
- 1 lb of pre-made ravioli of choice. Mushroom or ricotta-filled is recommended.
½ teaspoon Morton & Bassett Sage
1 teaspoon Morton & Bassett Rosemary
1 teaspoon Morton & Bassett Garlic Powder
½ teaspoon Morton & Bassett Fine Ground Black Pepper
Boil water and cook your ravioli, about 5 minutes or so.
Melt butter over medium heat in a saucepan. Once butter is melted, add your fresh sage leaves and simmer for 3 minutes, stirring well.
Add the dried sage, rosemary, and garlic powder to the butter and stir to combine. Turn heat up slightly to medium high to ensure a good roaring simmer.
Once butter has started to bubble and brown (after simmering about 5 minutes), remove from heat and pour over top of your ravioli. Your sage should be perfectly crisp, but not burnt.
Top with a sprinkle of black pepper, and enjoy!