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Brown Butter Sage Sauce
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Brown Butter Sage Sauce

Brown butter sage sauce or “ burro bruno e salvia” in Italian, ideally tossed with butternut squash ravioli or gnocchi and sprinkled with toasted bread crumbs or nuts!
Course Sauces
Cuisine Italian
Prep Time 3 minutes
Cook Time 5 minutes
Total Time 8 minutes
Servings 4
Calories 203.6kcal
Author Florentina


  • 1 stick organic salted butter
  • 14 leaves fresh sage or to taste
  • freshly cracked black pepper to taste
  • 1/2 lemon optional
  • 3/4 lb butternut squash ravioli or potato gnocchi


  • Cut the butter into large pieces and add it to a light colored pan over medium low flame.
  • As soon as the butter starts to foam up add the sage leaves, (make sure they are dry) and cook together for 3 to 5 minutes.
  • The butter will foam up and start turning brown (noisette). Do not touch it, and do not stir.
  • The moment the foam subsides remove from heat. The sage should be crispy by now. Hit it with a squeeze of lemon juice if you prefer and serve it over cooked ravioli or gnocchi.
  • When cooking the pasta make sure to reserve a little bit of the pasta water.
  • Add the cooked ravioli to the butter sage sauce and gently toss to coat. Add a little bit of the reserved pasta water If needed to loosen up the sauce.
  • Serve with freshly cracked black pepper on top.


Calories: 203.6kcal