Brown Butter Sauce

So simple, so easy and so delicious.  How hard is it to carefully brown the butter, add a squeeze of lemon and pinch of sage?  Answer:  It’s not hard at all.  There is, however, one tricky bit.  You must properly apply the sauce to your pasta.  This means using a light hand.  You are letting the butter sauce envelope the pasta.  Never drown it!

This makes a perfect sauce for pumpkin or butternut squash ravioli.

Brown Butter Sauce
for 10-15 ravioli

4 Tablespoons top notch butter
juice of half a lemon
1-2 Tablespoons cream
1-2 small sage leaves, each leaf cut into 3 pieces
a small pinch of nutmeg, freshly grated

Parmigiano-Reggiano, to top

In a small heavy-bottomed sauce pan, brown the butter slowly over moderate heat.  As the butter turns a lovely golden brown, you will notice a faint toasty-nutty scent.  Immediately add the juice of half a lemon, sage leaves and a small pinch of nutmeg grated directly into the sauce.  Swirl to combine.  Reduce to a low heat.  Add cream.  Swirl again and turn off the heat.  Remove the sage pieces and add pasta.  Gently coat the pasta in the sauce.  Plate each ravioli.  Allow any remaining sauce to stay in the pan.  Top lightly with very finely grated Parmigiano-Reggiano.

Eat immediately!

Buon Appetito!