Ravioli with Butter and Sage Sauce

Did you notice I dropped the whole "Sunday Supper" thing? You don't have to wait until a Sunday to make this. It's SO easy!

Whenever I go to a restaurant, and see pumpkin ravioli with butter and sage sauce, I know exactly what I'm ordering. I love it. LOVE it!

I thought it would be impossible to make myself but it's actually really easy!

I had some leftover mushroom ravioli, found Mario Batali's recipe on the Food Network, and was lucky enough to be given some fresh sage from a friend's garden.

Butter and Sage Sauce

Ingredients
Pasta, of choice
4 tablespoons butter
8 sage leaves
1/2 lemon, juiced
1/4 cup grated Parmigiano-Reggiano

Directions
While your pasta cooks, melt butter in a 12 to 14-inch saute pan and continue cooking until golden brown color ("noisette") appears in the thinnest liquid of the butter. Add sage leaves and remove from heat. Add lemon juice and set aside. Drain the pasta, but leaving some cooking water, and gently pour into saute pan and return to heat. Add the cheese, toss to coat and serve immediately.

Basically, you just brown the butter, add the sage leaves, then CAREFULLY (it splatters!) add some lemon juice.

That's it!!!

It's really quick and really good!!

Try it!