This recipe brings back such great memories for me.  During my junior year of college I spent a semester studying abroad in Italy and lived in a small medieval hill-town about an hour south of Florence called Castiglion Fiorentino.  Waking up everyday to those Tuscan hills was breathtaking.  It has been over ten years since my adventure abroad, but certain tastes and smells send me flying back to those carefree days of travel and gastronomy.

Most weekends in Italy we all hopped on trains to journey throughout Europe, but if cash ran low we’d stay in town to explore the local fare.  Sunday afternoons were spent at this great little restaurant at the edge of town, over-looking the Tuscan valley.  My close friend, Tammy, introduced me to this ravioli dish after she’d spent a Sunday enjoying the warm, buttery flavors.  It’s one of those meals where you find yourself slowly tasting and savoring every little bite.  We all know butter makes food better, but the combination of butter and sage takes this little pasta dish to a whole new level.

I suggest you grill up some crusty bread, pour a nice glass of wine, and sit down to a simple and deeply satisfying Italian dish.  Buon appetito!

Ravioli with Browned Butter and Sage Sauce
50 Great Pasta Sauces

20 fresh sage leaves
1/2 cup (1 stick) unsalted butter
2 tablespoons extra virgin olive oil
1 pound fresh filled ravioli (or other filled pasta)
1/4 cup freshly grated Parmigiano-Reggiano cheese

Set aside 8 sage leaves for garnish and julienne the remaining leaves.  In a medium saucepan, melt the butter over medium heat until it foams.  Add the olive oil and julienned sage leaves.  Cook, stirring over medium heat until the butter is golden brown.  Do not burn it!  Set aside and keep warm.

In a large pot of salted boiling water, cook the pasta until al dente.  Drain and place in a warmed serving bowl.  Pour the butter mixture over the pasta, add the Parmigiano-Reggiano, and toss gently.  Garnish with the whole sage leaves and serve at once.

Serves 4.

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