salsa burro e salvia

Here it is!  My first recipe for the world to see!

Why do I choose this recipe?

One, I love butter.

Two, I love sage.


Three, this sauce is as simple it gets and I love how the delicate flavor enhances your dish without taking away from the main star–in this case–the ravioli.

Try it, you won’t be disappointed!

Salsa burro e salvia–Sage & Butter Sauce

Ingredienti-  Serves 4-6

1 cube burro (unsalted butter) or 7-8 Tablespoons

7-9 small fresh salvia (sage) leaves-minced or finely chopped al gusto

**1/4-1/3 cup pasta cooking water (once pasta is almost fully cooked)

1/2 cup grated pargmigiano reggiano

extra-small sage leaves for plating

salt as needed

Package of vegetable or cheese filled pasta, or flavored gnocchi.

Instruzioni- instructions

  1. In a medium sauce pan or deep frying pan melt butter on medium low heat.6Z5A30076Z5A3010
  2. Add sage and increase heat to medium high.  Sage will begin to change color within approximately 1 minute.  Move sage around occasionally to evenly sauté.  6Z5A3011
  3. Once sage has changed color, add pasta water increase heat slightly, stir brusquely until the water and butter emulsify into a silky sauce.
  4.  Lower heat to low.
  5. Place ravioli, into the large deep frying pan with a slotted spoon or spider strainer.  Or, you may put ravioli in each plate and pour sauce on top.6Z5A30206Z5A3028I prefer to put it in the pan and evenly coat at high heat first.  I make sure my guests are all seated before I even start putting the ravioli in the boiling water.  (Ravioli only take about 3-5 minutes to cook!)
  6. Serve with grated parmigiano reggiano.  6Z5A3045
  7. Serve immediately!6Z5A3043I served my salsa burro e salvia over my homemade ravioli funghi e ricotta.  (Ricotta filled with mushroom and homemade ricotta) To learn that recipe, you will need to attend a class of mine.  🙂  6Z5A3049

**Pasta water is something that should always be conserved when drained.  For five years my husband tried to convince me of this and continued to remind me to do so every time I would make pasta.  He would tell me it was a good idea to do it, even if I knew I wasn’t going to use it, just to get into the habit. Like everything that my husband tells me, it usually takes a book or a professional to convince me of the veracity of what he has been telling me from the beginning.  It was no different with this small ritual.  I have been reading a cook book, I say reading, because it is not only a good cook book, but a good read in my opinion, called “My Kitchen in Rome,” by Rachel Roddy. A good friend of mine recommended this book and I have been browsing through its pages and finding myself lost in Rome almost every time I open it’s pages.  She makes pasta water sound so magical.  The way she described it, made sense to me.  Here is how R. Roddy said her friend taught her about pasta water.  She stated it so eloquently: “The water, cloudy with thickening starch from the pasta and well salted, is, if not a secret ingredient, at least a key one.  It loosens sauces that are too thick, creates an emulsion for others and for the group of pastas that are inseparable from their condiment, acts as a catalyst and brings the elements together into a “sauce”.

In our Salsa burro e salvia we are using the pasta water to help us create an emulsion.  We want to wait until the pasta is almost completely done so that the water has as much starch as possible.

The way that I catch the pasta water is I put a deep bowl or container in the sink with the colander on top of it before the pasta is done.  That way I don’t have to worry about forgetting and end up having my pasta over cook.  I then have plenty of pasta water to work with if needed–and a happy husband too! 😉

Have fun working with your new knowledge and feel free to contact me with any questions!

Pair this with any vegetable or cheese filled ravioli, or tortellini.  Try it with spinach gnocchini (little gnocchi), or regular gnocchi as well.  Add more sage for more kick of you want.

Buon Appetito!



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