BROWN BUTTER SAUCE!! Quick! EASY.. DEEELICIOUS🤩😍

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: semolina flour

Whole wheat flour adds fiber and nutrients.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

Start by slightly warming a pan on medium-low heat.

Slice 8 oz of unsalted butter to help it melt quicker and more evenly.

Let the butter melt until it starts bubbling, allowing moisture to evaporate.

As the butter bubbles, foam will form; use a spatula to move it aside to monitor the butter.

Look for the milk solids to settle at the bottom, indicating the butter is clarifying.

Add whole sage leaves to the melted butter, submerging them to fry until crispy.

Pay attention to the brown edges forming around the pan, indicating the butter is close to being done.

When bubbling slows down and the butter turns golden with brown bits, turn off the heat to stop cooking.

Pour the brown butter into a bowl to cool, allowing the residual heat to finish the cooking process.

Spoon the brown butter over cooked mushroom ravioli, adding a teaspoon of salt for seasoning.

Remove the crispy sage leaves and add them back on top of the ravioli after pouring the butter.

Optionally sprinkle with Parmesan cheese before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens