- 1 package of fresh or frozen cheese ravioli (Pumpkin or Butternut Squash ravioli works really well with this sauce)
- 3 Tbs unsalted butter
- 5 Sage leaves - chiffonade (see below)
- Salt to taste
- 1/2 lemon juiced (optional)
Boil water and cook ravioli according to package instructions.
While the pasta is cooking, over medium heat melt the butter until it starts to foam and then throw in sage leaves and fry for a few seconds. Season. Stir frequently, watch closely making sure that the butter does not burn. You want it to turn a delicate golden brown color.
Remove from heat and add lemon juice if you have some around. You want to make sure that you remove the pan from the heat when you add lemon juice. I find that lemon has a tendency to get bitter when cooked.
Drain the pasta (leave some of the water) and pour into the sage butter and toss with grated Parmesan cheese. Serve immediately.