Step 1

Cut the butter into large pieces and add it to a light colored pan over medium low flame.

Step 2

As soon as the butter starts to foam up add the sage leaves, (make sure they are dry) and cook together for 3 to 5 minutes.

Step 3

The butter will foam up and start turning brown (noisette). Do not touch it, and do not stir.

Step 4

The moment the foam subsides remove from heat. The sage should be crispy by now. Hit it with a squeeze of lemon juice if you prefer and serve it over cooked ravioli or gnocchi.

Step 5

When cooking the pasta make sure to reserve a little bit of the pasta water.

Step 6

Add the cooked ravioli to the butter sage sauce and gently toss to coat. Add a little bit of the reserved pasta water If needed to loosen up the sauce.

Step 7

Serve with freshly cracked black pepper on top.