I bought butternut squash ravioli with the idea to make a sage-infused browned butter sauce for it. After a freshly snipped sage sniff test, Mama and I decided to use the smaller Purple Sage leaves. The giant Jerusalem sage wasn’t as fragrant.
Without any recipe or research—or even measuring, I just browned a chunk of butter with julienned sage leaves, then added a splash of cream. The sauce cooked down a bit and was the perfect accompaniment to our ravioli!
For the curious… The photo behind our dinner is my great-grandmother in her kitchen. The beautiful moment was captured by my mother and has always taken pride of place in my kitchen. I like to think she’s watching over me as I prepare meals.
Today’s #OneGoodThing was sniffing sage with Mama and making a fresh herbed sauce for our dinner! What was your #OneGoodThing today? Please share in the comments! Kindness is Everything.
Day 4 of 366. And Day 1,465 in a row (here’s the first 366, & the following 365, & the third year of 365 good things, & the 4th year of good things)!
On this day…
- 1 year ago today: Big hugs from tiny arms
- 2 years ago today: A good reminder
- 3 years ago today: Minty lips
- 4 years ago today: Instant warmth and comfort
I adore a sage sauce, so simple, so tasty.
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It was delicious! But I’m still curious about the Jerusalem sage. Ours is massive and it would be nice to use it in the kitchen! Have you ever tried that variety?
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I am not sure which variety we have in the garden, to be honest!
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This sounds so good. Can’t wait to try it.
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It was delicious! Hope you enjoy it too!
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