Burro e salvia (Sage and butter)
Preparation time: 5 minutes.
Cooking time: 5 minutes.
Bunch of fresh sage leaves
80g grated Parmesan
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.
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.
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.