Salsa di Burro e Salvia
(Butter and Sage Sauce)
Ingredients:
100 grams butter
Bunch of fresh sage leaves
80 grams grated Parmesan cheese
Black pepper
Directions:
Wash and dry the sage leaves. Melt the butter in a saucepan and add the sage. Cook very gently over a low flame taking care not to let the butter burn. Pour over cooked pasta and stir through well together with freshly grated parmesan cheese.
This super-quick sauce is ideal with 'naked ravioli' (ravioli filling without the pasta) but is also suitable with any short pasta. In this case, drain the cooked pasta keeping back a little of the water. Return the pasta to the saucepan, add the sage and butter and stir over a low heat for a minute.
Remove from the heat and stir in a good helping of grated Parmesan cheese.
The sauce should look smooth and creamy; if it has dried out too much, add a few drops of milk or fresh cream. Grind a little black pepper over when serving.