Brown Butter Sage Pasta Sauce

Ingredients

• 20 oz (565 g) refrigerated cheese ravioli
• 6 tablespoons unsalted butter
• 12 fresh sage leaves
• 1 tablespoon fresh lemon juice
• 1/3 cup (35 g) finely grated parmesan
• 1/4 cup (30 g) toasted chopped hazelnuts, optional
• 1/4 cup (60 ml) reserved pasta water, as needed
• Salt and black pepper, to taste

Instructions

1. 1

   Cook the ravioli according to the package directions. Reserve 1/4 cup pasta water before draining gently.

2. 2

   Melt the butter in a light-colored skillet over medium heat. Add the sage leaves.

3. 3

   Cook, swirling the pan often, until the butter smells nutty and the milk solids turn golden brown. Remove from the heat promptly so it does not burn.

4. 4

   Stir in the lemon juice carefully, then add the ravioli and toss gently. Use a splash of pasta water if needed.

5. 5

   Season with black pepper and salt if needed. Finish with parmesan and hazelnuts if using.