In A Brown Butter Sage Sauce.
Recipe for sauce:
8 sage leaves, roughly chopped
4 Tb. Of butter
Lemon zest
Freshly grated nutmeg
Salt and pepper to taste
Boil the ravioli for about 5 minutes, in the
Meantime, melt butter in a skillet until it starts
turning a golden caramel color, set aside until
ravioli is done. The ravioli will take about 5
minutes to cook, once finished, reheat the
butter. Add the ravioli and sauté for about
30 seconds each side, add the chopped sage
and saute until crispy. Plate the ravioli and
top with a bit more of the butter sauce and a
sprinkle of freshly grated nutmeg and enjoy.
3 cans (14.5 oz) of chopped
San Marzano tomatoes
4 teaspoons of fresh thyme leaves
1/4 cup good quality olive oil
3 cloves of finely sliced garlic
2 fresh bay leaves
1 teaspoon salt
1/4 teaspoon ground black pepper
1 cup white wine
1 tablespoon harissa (moroccan spice - blend
of ground red chili peppers, preserved lemon
peel, garlic, olive oil, and an aromatic ras el
hanout spice blend, you can find Harissa in
most stores with an international section.)
Directions:
The trick to this sauce is to have all your
ingredients ready before you start heating the
oil. Once the oil is hot, things will move fairly
quickly. In large saute pan – over medium
heat, add olive oil wait about a few seconds
while oil gets hot, add sliced garlic, fresh
thyme and bay leaf, (the oil will pop a little
as the herbs are cooking, so be careful to not
get splattered). Allow the garlic to sizzle for a
few seconds, working quickly, add the
tomatoes, white wine, harissa, salt and pepper.
Stir well and bring to a rapid bubbling and
let sauce cook on medium heat. Stirring frequently, cook for about 20 minutes, until
the water has evaporated somewhat and sauce
is a bit tighter – sauce is done! Season to taste
, if you like it spicy you might want to add
more harissa. I like to finish this sauce with a
touch more olive oil at the end. Serve on your
favorite pasta or with my Goddess Waves!)