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MANICOTTI, RAVIOLI, ETC.

burro e salvia
Preparation - 5 mintues; Careful not to burn the butter!
Serves up to 4

A very simple and delicate sauce.

INGREDIENTS:

• 8 tablespoons unsalted butter
• 12 fresh sage leaves or 8 dried ones
• 3/4 cup freshly grated Parmesan cheese

 Heavy saucepan, whisk or equivalent.

METHOD:

1. Prepare when ready to serve and ravioli/gnocchi/pasta are hot.
2. Melt the butter in a skillet with the sage until the butter turns light brown; be careful not to burn.
3. Remove from the heat, pour.

Source:
Italian Cooking in the Grand Tradition
Jo Bettoja and Anna Maria Cornetto
The Dial Press

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