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.
On this day…