Butter Fresh Sage And Walnut Sauce Recipes

RAVIOLI WITH SAGE-WALNUT BUTTER

Steps:

• Bring a large pot of salted water to a boil. Combine the vinegar, honey and bay leaf in a small saucepan and boil over medium-high heat until syrupy, 4 to 5 minutes. Cover to keep warm.
• Add the ravioli to the boiling water and cook as the label directs. Meanwhile, melt the butter in a large skillet over medium heat, then add the sage and walnuts and cook until the nuts are toasted, about 3 minutes. Increase the heat to high, ladle in about 1 cup cooking water and bring to a boil. Cook until reduced by about half, 1 to 2 minutes.
• Drain the ravioli, reserving another 1/2 cup cooking water. Add the ravioli to the skillet and toss to coat, adding the reserved water as needed. Remove from the heat, toss with the parmesan and season with salt. Divide the ravioli among plates and drizzle with the balsamic syrup.

SAGE-WALNUT BUTTER

Steps:

• Combine 1/4 cup balsamic vinegar, 2 teaspoons honey and a bay leaf in a saucepan over medium-high heat; cook until syrupy, 5 minutes. Melt 6 tablespoons butter in a large skillet over medium heat, then add 1/3 cup sage leaves and 1 cup chopped walnuts; cook 3 minutes. Add 1 cup pasta-cooking water and cook until reduced by half, 2 minutes. Toss with 1 pound cooked tortellini, some grated parmesan and salt. Drizzle with the balsamic syrup.

BUTTER AND FRESH SAGE SAUCE

Steps:

• Melt the butter in the pan over medium heat, lay in the sage leaves, and heat until the butter is sizzling gently. Toast the leaves for 1 minute or so.
• Ladle in 1 cup boiling pasta water; stir the sauce, and simmer for about 2 minutes, reducing liquid by half, before adding pasta. Grind the black pepper directly into the sauce.
• Keep the sauce hot over very low heat; return to a simmer just before adding pasta.
• Finish cooked pasta and sauce in the skillet. Off the heat, toss in the cheese just before serving.
• Substitute about twenty shredded leaves of basil (1/2 cup packed) for the sage leaves. Long thin dry pastas like capellini or long flat-cut fresh pastas are good with this.
• Fresh pastas
• Gnocchi
• Gnudi
• Ravioli
• Or a box of ziti, if that's all you have

BUTTER, FRESH SAGE, AND WALNUT SAUCE

Steps:

• Melt the butter over medium-high heat in the skillet, and scatter the sage leaves around the pan.
• When the butter begins to sizzle, drop the chopped walnuts in a hot spot. Toast them, stirring them in the butter for a minute or so, until they start to turn light brown.
• Ladle in 1 cup of pasta-cooking water. Cook at an active simmer for about 3 minutes, to develop flavor and thicken the sauce.
• Finish sauce with cooked pasta, tossing and cooking together over low heat (for details, see page 105). Off the heat, toss pasta with the freshly grated cheese just before serving.
• My favorite-fresh Buckwheat Pasta with Walnuts (page 173), cut in lacce (shoestrings). Also, whole-wheat, flaxseed, cornmeal, and barley pasta. Yes, and dry spaghetti is good when no fresh pasta is around.

BUTTER AND FRESH SAGE SAUCE

Steps:

• Melt the butter in a pan over medium heat, lay in the sage leaves and heat until the butter is sizzling gently. Toast the leaves for 1 minute or so.
• Ladle in 1 cup boiling pasta water; stir the sauce and simmer for about 2 minutes and reduce liquid by half before adding pasta. Grind the black pepper directly into the sauce. Add lemon juice.
• Keep the sauce hot over very low heat; return to a simmer just before adding pasta
• Finish cooked pasta and sauce in the skillet. Off the heat, toss in the cheese just before serving.

SAGE-WALNUT CREAM SAUCE

Steps:

• Heat the butter in a large saucepan over medium heat. When bubbling, add the flour. Cook, stirring constantly with a wire whisk, for 1 minute. While whisking, slowly pour in the milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
• Remove pan from heat; stir in cream, sage, walnuts, salt, pepper, and nutmeg. Cover; set aside to infuse for 30 minutes.

CREAMY SAGE BUTTER SAUCE

Steps:

• Melt the butter in a skillet over medium heat; add the sage leaves and cook for 2 minutes. Pour in the heavy cream and chicken broth and cook until hot; about 2 minutes more. Season with salt and pepper to serve.

BOW TIES WITH WALNUTS, BUTTER & SAGE

Steps:

• Place walnuts in large, dry nonstick skillet over medium heat.
• Cook 4-5 minutes, until toasted, shaking pan constantly.
• Remove walnuts, set aside.
• Cook pasta in boiling salted water according to package directions, about 10 minutes.
• When pasta is almost done, melt butter in large nonstick skillet over medium heat.
• Add sage, lemon juice, salt and pepper.
• Cook a minute or two to blend flavors.
• Remove from heat.
• Drain pasta, reserving 1/2 cup pasta cooking water, then add pasta to butter in skillet.
• Gradually add pasta water.
• Stir in cheese and toss to combine.
• Garnish with toasted nuts and serve.

PASTA WITH BUTTER, SAGE AND PARMESAN

Steps:

• Bring a large pot of water to a boil; salt it. Cook pasta until it is tender, but not quite done.
• Meanwhile, place butter in a skillet or saucepan large enough to hold the cooked pasta; turn heat to medium, and add sage. Cook until butter turns nut-brown and sage shrivels, then turn heat to a minimum.
• When the pasta is just about done, scoop out a cup of the cooking water. Drain the pasta. Immediately add it to the butter-sage mixture, and raise heat to medium. Add 3/4 cup of the water, and stir; the mixture will be loose and a little soupy. Cook for about 30 seconds, or until some of the water is absorbed and the pasta is perfectly done.
• Stir in cheese; the sauce will become creamy. Thin it with a little more water if necessary. Season liberally with pepper and salt to taste, and serve immediately, passing more cheese at the table if you like.

CREAMY BUTTERNUT SQUASH PASTA WITH SAGE AND WALNUTS

Steps:

• Heat the oven to 400 degrees. Place the squash and garlic on a sheet pan. Drizzle with 2 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Toss well and roast until the squash is very tender, 30 to 35 minutes, tossing twice throughout. While the squash roasts, bring a large pot of water to boil.
• Meanwhile, in a large (12-inch) skillet, heat the remaining 3 tablespoons olive oil over medium. When the oil is hot, add the sage and cook, tossing often, until the leaves begin to crisp, about 1 minute. Add the walnuts and a generous sprinkle of salt and cook, tossing often, until the sage leaves are lightly browned and crisp, 1 to 2 minutes. Using a slotted spoon, transfer the sage and nuts to a paper towel-lined plate and wipe out the skillet. Let the mixture drain for 1 minute, then add it to a small bowl with the lemon zest; toss lightly and set aside.
• Working in batches if necessary, transfer the roasted squash and garlic to a blender or food processor, along with 1 cup stock, and blend until smooth and thick. The consistency should be somewhere between a purée and a thick soup. Add more stock as needed, if it seems too thick.
• Transfer the puréed squash to the reserved skillet and keep warm over very low heat. Meanwhile, add the pasta to the boiling water, along with 1 tablespoon salt, and cook until al dente. Just before draining, ladle 1/2 cup pasta water into a measuring cup and set aside.
• Drain the pasta and add it to the sauce. Toss to coat the pasta evenly, then, off the heat, add the 1/2 cup Parmesan and toss until the cheese is incorporated. Add a few tablespoons of the reserved pasta water if the sauce seems too thick. Season to taste with salt and pepper.
• Divide the pasta among shallow bowls and sprinkle the sage, walnut and lemon zest mixture on top, and serve with extra Parmesan on the side.