Description
A rich and velvety creamy sage sauce that perfectly complements the sweet and nutty flavors of butternut squash ravioli. Ideal for a comforting yet elegant meal.
Ingredients
Units
Scale
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 6–8 fresh sage leaves
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt, to taste
- Black pepper, to taste
- Pinch of nutmeg (optional)
Instructions
- In a medium saucepan, heat the butter and olive oil over medium heat until the butter is melted and begins to foam.
- Add the sage leaves and cook for 1-2 minutes until crispy and fragrant.
- Remove the sage leaves and set aside for garnish.
- Add the minced garlic to the pan and sauté for 30 seconds until fragrant.
- Pour in the heavy cream and bring to a gentle simmer, stirring frequently.
- Stir in the Parmesan cheese and cook until the sauce thickens slightly, about 2-3 minutes.
- Season with salt, black pepper, and a pinch of nutmeg if using.
- Serve immediately over cooked butternut squash ravioli, garnished with the crispy sage leaves.
Notes
- Use freshly grated Parmesan for best flavor and texture.
- Double the sauce recipe for a larger batch of ravioli.
- This sauce pairs well with other stuffed pastas like pumpkin or mushroom ravioli.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 1g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 35mg