Butter browns just to the edge of nutty before fresh sage leaves hit the pan; spooned hot over just-cooked ravioli, this two-ingredient sauce delivers maximum aroma with minimal effort.
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Heat butter until it browns slightly and add sage leaves.
As soon as ravioli are cooked, remove them with slotted spoon, arrange on plates, pour sage butter over.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
