Ravioli with Brown Butter Sage Sauce

This post is a bonus post- woo hoo! I pretty much stick to my regular blogging schedule of every other day, but I have an insane surplus of recipes to blog and I am so excited to share them with you. Not to mention today is a SNOW DAY (every teachers' fave) so I figured why not  post a little ol' bonus for you?!

I am obsessed with Trader Joe's (like... obsessed...) but there isn't one locally so I only go every now and then. When I was there last I got a package of sundried tomato and goat cheese ravioli. I put them in the fridge and instantly began thinking of what kind of sauce to use. Regular ol' marinara would have worked, but I wanted something that wouldn't mask the flavor of the goat cheese and sundried tomatoes. Instantly I knew I needed to make a brown butter sage sauce so I dug through my gigantic recipes-to-try file and grabbed this sauce.

Was it good? OH YES it was. I moaned, I groaned, I begged John to tell me I was the best cook he had ever met. Ooops, maybe I took sharing too far... hmmm... But anyways, this sauce was to die for. My only "issue" if you will is that when I added the parmesan it didn't incorporate as well as I'd have liked and the sauce was speckled with white cheese. Did it affect the taste? No- not at all. But the look was meh. Next time I'd use freshly shaved instead of grated cheese- that'll solve the problem.

Source: Sauce slightly adapted from Mario Batali

Ingredients:
4 tbsp. butter
1/4 tsp. sage
1/2 lemon, juiced
1/4 cup parmesan cheese (grated or freshly shaved)
Ravioli (or pasta of choice)

Directions:
1- Bring a pot of water to boil, add the pasta, and cook according to packaging directions.
2- Meanwhile, in a small saucepan add the butter and melt until it begins to brown in the shallowest places. Watch it closely- you don't want to burn your butter.
3- Add sage, remove from the heat.
4- Add lemon and parmesan, stirring well.
5- Pour the sauce over the ravioli, or pasta of choice, and serve hot.