Brown Butter and Sage Sauce For Ravioli's

Serves 1 

Ingredients 

3T fresh sweet butter # 703157

8-9 lg fresh sage, chiffanaude # 4326336

1/2 t kosher salt # 773473

4 oz dry white wine # 1250505

2 oz candied Walnuts # 4546479

1/2 to 3/4 oz shaved Reggianno Parmesan # 5271143

Method:

Heat sauté pan Hot & Dry until it is HOT!

now add the butter and sage ribbons, watch closely and have the wine handy we will use this to stop the butter from burning so that it browns only giving a nutty flavor to the butter and Sage. 

When the butter is golden brown to a little bit of it dark brown add the wine, being careful because it will flame up. Now reduce the volume of the wine by 1/3, and add the salt, and nuts, cook together for 1 minute and set aside off the heat. 

In a medium sauce pan boil appx. 2 quarts of water per order of Ravioli's lightly salted not heavily salted like dry pasta. One order of Raviolis is about 12 to 14 because these are so small, most often it's about half that amount it just depends on size, of course.

Drop 12 of these into the boiling salted water with a basket in the water for easy removal of the pasta, if you don't have a Stainless steel basket or anything like it that would work you can just strain them out but you lose the boiling water and have to start more for more orders and that of course will slow you down, so if your doing any volume at all invest in the right set up. OK? now cook the Ravs for about 4 minutes and drain slightly then toss in the sauce we set aside heat up the pan while tossing, then plate the Pasta and sprinkle the shaved Parmesan lightly all over the top of the Ravs, and serve