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Spinach ravioli in brown butter with sage & garlic sauce

Spinach ravioli in brown butter

Brown butter is a traditional French sauce made simply of heated, unsalted butter. Called ‘beurre noisette’ in French, which translates to hazelnut butter, named for it’s rich, nutty flavour

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  • 1 pack spinach and ricotta ravioli
  • 8 tbsp butter
  • 1 clove garlic – crushed and chopped
  • 50 g Greenfields sage leaves
  • ⅛ tsp Greenfields ground black pepper
  • ¼ tsp salt
  1. Brown butterMelt the butter in a medium saucepan set over low-medium heat. When the butter begins to get just slightly bubbly, add the chopped garlic clove.
    Stir the garlic in the butter for 1 minute. Add the chopped sage to the garlic butter and continue stirring and cooking the mixture for 1 to 2 additional minutes, until the butter has turned very light brown and has a rich, nutty aroma.
    Season the sage brown butter sauce, ground black pepper, and salt, to taste.
  2. RavioliCook the ravioli according to pack instructions.
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