butter sage sauce for ravioli and pinenuts

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This is an endulgence with lots of eye appear (or us)

 

 

* Exported from MasterCook *

 

Buttery Sage Sauce

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 tablespoons butter

1/2 cup pine nuts

1 tablespoon fresh lemon juice

1 cup fresh sage leaves -- coarsely chopped

reserve some whole for garnish

salt and pepper

SERVICE:

16 ounces ravioli -- cooked and drained

cheese (optional)

 

Melt butter in a skillet. Add the pinenuts, lemon juice, sage, salt and pepper.

Cook gently until butter turns slightly brown. Remove and serve with pasta. Top

with freshly grated cheese.

 

Serve on noodles, spinach and cheese ravioli, bowties, etc.

 

Description:

" butter, pinenuts, lemon, sage. Serve with filled ravioli "

Source:

" Pasta Magazine 2002-05 "

 

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Per Serving (excluding unknown items): 319 Calories; 23g Fat (63.3% calories

from fat); 10g Protein; 20g Carbohydrate; 3g Dietary Fiber; 109mg Cholesterol;

566mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Fruit; 4 Fat.

 

NOTES : Inviting: brown toasted pinenuts with creamy white pasta, slightly

browned nutty butter and green sage. Butter and sage complement pumpkin ravioli;

or artichoke and spinach ravioli.

 

Nutr. Assoc. : 0 0 0 1302 0 0 0 0 0

 

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