Butternut Sage Sauce

Ingredients:

16oz butternut squash ravioli
1/2 Cup unsalted butter (1 stick)
2 TBS fresh sage minced
1/2 Cup heavy whipping cream
1/2 Cup chicken broth
1/2 tsp lemon juice
1/4 Cup freshly grated Parmesan
Coarse salt
Fresh ground black pepper
3-4 extra fresh Sage leaves for garnish if desired.

Directions:
Cook butternut squash ravioli according to box instructions. Drain.

Make the sauce: While cooking ravioli, melt butter in a large, preferably light colored, skillet over medium heat, stirring frequently and swirling the pot to ensure even cooking. After about 5min, the butter will start to foam up. Add the minced sage and continuing stirring and swirling the pot. Golden brown flecks, milk solids, should start to form on the bottom of the pan.

Continue stirring to make sure these don't stick and burn. When the butter is nutty in aroma and golden brown in color with plenty of flecks, about 2 minutes. Slowly pour the chicken broth and whisk frequently, as the butter will foam up, until completely incorporated.
Repeat this process with the cream. Be careful of splatter!

Add Lemon juice and parmesan cheese, whisking until completely combined. Add salt and pepper to taste.

Stir in the cooked ravioli. Garnish with extra Parmesan.

Submitted by: Jenie Rainey