Receta Sage Brown Butter Sauce with Hazelnuts
Cleaning out the freezer…
By Eliot, on March 9th, 2011
The chest freezer is packed: freezer jam (blackberry, peach, and strawberry), whole corn on the cob, green beans, blueberries, cherries, frozen soups and broths, and local meat.
I decided that it was time to start cleaning out the freezer. So, the next challenge is to make dinner from a scavenger hunt.
And, there is a lot of pumpkin ravioli in that freezer. I made a batch of thirty raviolis in October. We ate exactly six and I froze the rest. I don’t think I have used any since then.
The good news: the ravioli freezes beautifully! I got a bag out when I got home and cooked them right up.
I had found some sage that had over-wintered in the herb garden (believe it or not), so I decided to tweak the sauce a bit. We have deemed this adaptation better than the original.
Sage Brown Butter Sauce with Hazelnuts
- 4 T. butter
- 1/4 c. chopped hazelnuts, optional
- 3 large fresh sage leaves, chopped
- 2 T. white wine
- 1 t. balsamic vinegar
- 1/4 c. cream
Brown butter over moderate heat, about 4 minutes. Add hazelnuts and toast in butter about 1 minute. Add sage leaves cook another minute. Stir in wine and balsamic, turn heat to low and add cream. Heat to a simmer and then remove from heat.
Toss with pasta or with fabulous, frozen pumpkin ravioli.