Recipe Index

Italian | Parmesan Sage Sauce

Posted on October 19, 2011

I served this over butternut squash ravioli.

Yield: 4 servings

parmesan sage sauce


2 tablespoons extra virgin olive oil

4 tablespoons unsalted butter

2 cloves garlic, through a press or microplaned

25 fresh, whole sage leaves

1 cup unsalted (or low sodium) chicken stock

kosher sea salt, to taste

freshly ground pepper, to taste

1/2 cup Parmigiano Reggiano, freshly grated

1 pound fresh filled pasta (butternut squash or pumpkin), cooked and drained



Place the oil and butter in a large skillet over medium heat. Saute the garlic one minute, or until fragrant. Add the sage and stock. Bring to a boil and simmer until thickened slightly. Season to taste with salt and pepper.

Add the cooked and drained pasta and toss gently. Serve sprinkled with Parmigiano Reggiano. As an added touch, top with lightly fried sage leaves.

Notes for next time: More garlic? Add shallots? Fry a few sage leaves before starting to have for topping. Add cheese to the sauce rather than sprinkling on top? Add toasted pine nuts.


(Ref. Home Chef's "Parmesan Sage Sauce" recipe, "Ravioli and Filled Pasta Workshop" class.)