This sauce accompanied a sweet potatoe ravioli receipe. It should so the trick. As with any pasta sauce, less is more. It shouldn't overpower the dish.


  • 2oz Butter (depends on servings)
  • 6 Fresh sage leaves
  • Fresh Parmesan grated finely


Melt butter in skillet, add fresh sage leaves and cook until sage turns crispy and just before butter browns. Remove sage. Toss ravioli in butter and sprinkle with freshly grated parmesan.

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Submitted 6/13/05.
Source: Hazan - Classic Italian Pasta
Submitted By: Julie Ismail
Sage Butter Sauce