INGREDIENTS
- 4 Tbsp. salted butter
- 4 leaves fresh sage
- 1 Tbsp. breadcrumb
- 1 Tbsp. pine nuts (optional)
- 2 tsp. balsamic vinegar
- Fresh grated parmesan cheese
PREPARATION
Heat butter and sage leaves over medium heat watching very closely. The butter will start to foam up this is the beginning of the browning. When the foam starts to subside, remove the sage leaves and reserve. Once the butter has browned to the color of almond skins. Add the breadcrumb and pine nuts and toast very lightly. Remove from the heat. Boil the ravioli according to instructions. Toss the ravioli in the butter and serve. Top with crumbled sage leaves, parmesan and balsamic vinegar. Serves 3-4
