Created By: Chef Keith Snow
This fall inspired dish is a classic in Italian culture. The simplicity and lack of a red sauce bedazzles many Americans. The addition of the brown butter sage sauce is sinful and unique. Try it today.
1 package of Organic Butternut Squash ravioli ( or make your own)
1 stick organic butter (unsalted)
zest of one organic lemon (if available)
3 or 4 sage leaves chopped up or chiffonade
a few tbs fresh parmigiana reggiano cheese
salt and pepper to taste
1. In a skillet over medium low heat melt butter. Continue to cook into it starts to brown and smell nutty and toasted.
2. Remove from heat, add zest, sage salt & pepper.
3. Toss in precooked ravioli, toss in butter sauce.
4. Plate up and add the cheese on top and some left over sage for garnish.