A few weeks ago we visited friends that have this amazing garden – all the vegetables and herbs you can imagine. She sent us home with yellow zucchini, eggplant and a bunch of sage. I love the smell of sage, the velvet texture and the muted green colour.
I decided to use the sage as the main player in a simple ravioli dish. I bought cheese ravioli, and while the water was coming to a boil, I browned some butter in a pan and added the sage – cooking it long enough for it to turn crispy but not burnt.
Toss cooked pasta with butter/sage sauce. I love how the flavour of browned butter and crispy sage plays off the pasta. Add a bit of Parmesan and you have a family friendly meal in twenty minutes.
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