SWEET SAGE CREAM SAUCE (WITHOUT THE SAGE!)
This recipe is for a sweet 'sage' cream sauce that we serve over butternut squash ravioli. This sauce has a unique taste that we first tried at a local Italian restaurant. This is our version of their sage cream sauce (even though we don't use sage in our recipe). It is basically all the sweetest tastes of Thanksgiving in a ravioli dish. If you prefer a thinner sauce, add a little more cream.
Provided by mlaulun
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 20m
Yield 5
Number Of Ingredients 10
Steps:
- Melt the butter with the cooking oil in a saucepan over medium heat. Mix the rosemary, thyme, and flour into the butter mixture; cook and stir until smooth, bubbling, and turns a light tan color, 10 to 15 minutes.
- Stir the heavy cream into the flour mixture a little at a time, allowing each addition to incorporate fully before adding more. Stir the nutmeg, cinnamon, brown sugar, salt, and pepper into the cream mixture; cook and stir until smooth.
Nutrition Facts : Calories 333.9 calories, Carbohydrate 7.3 g, Cholesterol 110 mg, Fat 33.8 g, Fiber 0.2 g, Protein 1.9 g, SaturatedFat 19.8 g, Sodium 60.8 mg, Sugar 2.7 g
FETTUCCINE WITH CREAMY SAGE SAUCE
Cream sauces go well with all kinds of pasta shapes, but I especially like how this sauce holds up to a hearty flat ribbon pasta. Ricotta salata is a smooth, firm, pure-white Italian sheep's milk cheese. Ricotta affumicata is a lightly smoked version of the same cheese. Both are available at specialty grocery stores, cheese shops, and Italian groceries. If you can't find them, increase the amount of parmigiano reggiano.
Provided by Lidia Bastianich
Categories First course
Yield two as main course; four as an appetizer.
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil; add about 1 Tbs. salt. In a large skillet, combine the butter and sage. Stir over low heat until the butter has melted. Add the cream and stock and bring to a boil; cook until the mixture lightly coats the back of a spoon, about 3 minutes. Season with salt and pepper. Remove the sauce from the heat but keep it warm.
- Meanwhile, cook the fettuccine until al dente, 10 to 12 min. With tongs, lift the pasta from the pot, let it drain for a moment over the boiling water, and then add it to the sauce in the skillet. (Alternatively, drain the pasta in a colander and add it to the sauce.) Cook gently on low for a few minutes for the pasta to absorb the sauce. Remove the pasta from the heat and stir in the grated cheese, and season amply with pepper. Serve in warmed bowls topped with the shaved ricotta.
Nutrition Facts : ServingSize two as main course; four as an appetizer., Calories 680 kcal, Fat 450 kcal, SaturatedFat 31 g, TransFat 50 g, Carbohydrate 40 g, Fiber 1 g, Protein 18 g, Cholesterol 155 mg, Sodium 450 mg, UnsaturatedFat 16 g
RAVIOLI WITH SAGE CREAM SAUCE
Toss chopped endive, radicchio, fennel and roasted bell peppers with oil and vinegar for a pretty salad course. For the finale, offer poached pears drizzled with chocolate sauce and sprinkled with crushed toffee. Learn how to make your own ravioli with our hands-on streaming video demonstration.
Categories Milk/Cream Pasta Appetizer Quick & Easy Pecan White Wine Sage Shallot Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 2, can be doubled
Number Of Ingredients 8
Steps:
- Cook ravioli in large pot of boiling salted water until just tender but still firm to bite, about 8 minutes. Drain well.
- Meanwhile, melt butter in heavy medium skillet over medium heat. Add pecans and stir until slightly darker and fragrant, about 3 minutes. Using slotted spoon, transfer pecans to small bowl. Add shallots and sage to same skillet. Sauté until fragrant, about 30 seconds. Add wine and cream. Increase heat and boil until sauce is reduced to generous 3/4 cup, about 5 minutes.
- Add ravioli to sauce; toss. Season with salt and pepper. Divide between bowls. Sprinkle with pecans and Parmesan.
SAGE BROWN BUTTER SAUCE
This sage brown butter sauce recipe features butter, garlic, and sage and is a luxurious addition, poured over butternut squash or savory mashed potatoes.
Provided by Rebecca Franklin
Categories Sauce
Time 10m
Number Of Ingredients 5
Steps:
- Gather the ingredients.
- Melt 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 2 to 4 additional minutes, until the butter has turned very light brown and has a rich, nutty aroma.
- Season the sage brown butter sauce with ground black pepper and salt.
- Serve and enjoy.
Nutrition Facts : Calories 27 kcal, Carbohydrate 0 g, Cholesterol 8 mg, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, Sodium 79 mg, Sugar 0 g, Fat 3 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
RAVIOLI WITH SAGE CREAM SAUCE
Make and share this Ravioli With Sage Cream Sauce recipe from Food.com.
Provided by mplsgirl
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Cook ravioli in large pot of boiling salted water until just tender, about 8 minute Drain well.
- Meanwhile, melt butter in heavy med skillet over med heat. Add pecans and stir until darker and more fragrant, about 3 minute Using slotted spoon, transfer to small bowl. Add shallots and sage to same skillet. Saute about 30 seconds. Add wine and cream. Increase heat and boil until sauce is reduced to about 3/4 cup - about 5 minute.
- Add ravioli to sauce and toss. Season with salt and pepper. Divide between large bowls and sprinkle with pecans and parmesan, adding some fresh sage if you want.
Nutrition Facts : Calories 540.6, Fat 48, SaturatedFat 24.7, Cholesterol 131.6, Sodium 114, Carbohydrate 11.8, Fiber 1.9, Sugar 1.5, Protein 3.9
SAGE AND ONION SAUCE
A great accompaniment to roast duck that can be made in advance
Provided by Ruth Watson
Categories Condiment, Dinner, Side dish
Time 4h
Number Of Ingredients 14
Steps:
- Preheat the oven to 230C/Gas 8/fan oven 210C. Brown the duck bits in the oven for about 30 minutes. Transfer to a stockpot. Discard the fat and place the tin over a medium-high flame. Pour in the Marsala and 200ml/7fl oz cold water, bring to the boil and scrape any stuck-on bits into the liquid. Boil for 2 minutes then scrape everything into the stockpot.
- Add 2.25 litres/4 pints cold water to the pot and bring to the boil over a medium heat, uncovered. Scoop off any scum, then add the vegetables and herbs. Bring back to the boil, de-scum again.
- Now very gently simmer for 2 hours, adding cold water if the liquid falls below the level of the bones. Remove from the heat and drain through muslin-lined colander (or use a clean tea towel) into a heatproof bowl. Cool, then refrigerate until jellied.
- Heat the butter and oil in a large, nonstick frying pan over a low-medium heat, then tip in the onions. Cook for about 30 minutes, stirring occasionally, until meltingly soft. Turn heat to high, add the Marsala and boil for 3-4 minutes, stirring often, until onions are syrupy. Set aside.
- Meanwhile, remove the solidified fat from the stock and discard. Boil the stock in a saucepan, uncovered, until reduced to 500ml/18fl oz. Add the white wine and boil for 10 minutes, uncovered. Add the onions and sage and bring back to the boil. (Prepare in advance up to this point.)
- To finish the sauce, pour in the cream and boil furiously for 4-5 minutes, season to taste. Serve in a warmed jug.
BROWN BUTTER SAGE SAUCE
Brown butter sage sauce or " burro bruno e salvia" in Italian, ideally tossed with butternut squash ravioli or gnocchi and sprinkled with toasted bread crumbs or nuts!
Provided by Florentina
Categories Sauces
Time 8m
Number Of Ingredients 5
Steps:
- Cut the butter into large pieces and add it to a light colored pan over medium low flame.
- As soon as the butter starts to foam up add the sage leaves, (make sure they are dry) and cook together for 3 to 5 minutes.
- The butter will foam up and start turning brown (noisette). Do not touch it, and do not stir.
- The moment the foam subsides remove from heat. The sage should be crispy by now. Hit it with a squeeze of lemon juice if you prefer and serve it over cooked ravioli or gnocchi.
- When cooking the pasta make sure to reserve a little bit of the pasta water.
- Add the cooked ravioli to the butter sage sauce and gently toss to coat. Add a little bit of the reserved pasta water If needed to loosen up the sauce.
- Serve with freshly cracked black pepper on top.
Nutrition Facts : Calories 203.6 kcal, ServingSize 1 serving
DUMPLING SQUASH WITH CREAM AND SAGE
Halves of these small winter squashes make individual servings when baked with a garlic-sage cream sauce.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h10m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Arrange squash halves, cut side up, in two 9-by-13-inch baking dishes. Season with salt and pepper. Sprinkle sage over each. Pour 1/2 cup stock into each dish, and scatter garlic around squashes.
- Bake, covered, until squashes are tender when pierced with a fork, 45 to 55 minutes. Heat broiler with rack about 8 inches from heat source.
- Transfer garlic to a bowl using a slotted spoon. Mash with a fork, and stir in cream and 2 tablespoons liquid from baking dishes. Spoon over squash halves, including edges. Broil squashes until bubbling and golden, 3 to 4 minutes. Serve immediately.
MASHED SWEET POTATOES WITH SAGE BUTTER
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Cover sweet potatoes with water in a 2-quart heavy saucepan and add salt. Cook, covered, over moderately high heat until tender, 15 to 20 minutes. Reserve 1/4 cup cooking liquid, then drain sweet potatoes in a colander. Transfer sweet potatoes and reserved cooking liquid to a bowl and mash with a potato masher.
- Mash together butter, sage, and salt and pepper to taste, then stir half of sage butter into sweet potatoes. Serve potatoes topped with remaining sage butter.
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- Melt 1 tablespoon of butter in a large skillet over medium heat. Add the sage and garlic. Saute about 1 minute. Add wine and simmer until reduced by half.
- Add heavy cream and heat until a light simmer. Add remaining 3 tablespoons of butter 1 tablespoon at time in the cream sauce, whisking until the butter has melted.
- Add Parmesan cheese and nutmeg. Stir over very low heat until sauce thickens, about 1-2 minutes. Season with salt and pepper. Serve immediately.
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- Preheat oven to 400 degrees F. Toss Brussels with 1 tablespoon olive oil, 1/8 teaspoon salt and pepper on a parchment-lined baking sheet. Roast for 30-40 minutes or until tender and crispy.
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CREAMY SAGE PASTA SAUCE (NON-DAIRY!) - A BEAUTIFUL MESS
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5/5 (2)Servings 2
- Boil water to start cooking your pasta and get your sausage browning in another pan while we start the sauce. Break up the sausage into crumbles as it starts to cook.
- For the sauce, add your non-dairy butter to a large saucepan or skillet over medium heat and add your minced garlic once your butter is hot. Sautée the garlic for about 2 minutes until it starts to brown and becomes fragrant (i.e., it smells really good!).
- Add flour to your butter and whisk together to form a thick paste. Add your chicken broth and non-dairy milk, whisking to combine, and allow to simmer for 2-3 minutes until it thickens up a little.
- Stir in your garlic powder, dried sage, salt and pepper, nutritional yeast, and non-dairy parmesan and taste to see if you want to add in any more spices or seasonings. Lower the heat to low and add in your browned sausage and your frozen peas and cook for another 2 minutes to warm up the peas.
PUMPKIN RAVIOLI WITH PARMESAN SAGE CREAM SAUCE - RANTS ...
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3.1/5 (18)Total Time 54 minsCategory EntreeCalories 811 per serving
- Fill a large, wide pot with water, set on the stove to bring to a boil when needed. In a small mixing bowl combine the pumpkin puree, nutmeg, cinnamon, salt, and pepper, taste and add additional salt and pepper if desired. Beat the egg in another small bowl.
- Lay out 12 wonton wrappers on a clean surface. Place 1 tablespoon of the pumpkin mixture in the center of each wonton, then brush the exposed dough lightly with the beaten egg. Place a wonton evenly over the top of a filled wonton; press down to seal and completely remove any air bubbles. If desired, crimp the edges of the ravioli with the tines of the back of a fork being careful not to prick the dough. Bring the water to boil over high heat while you prepare the sauce.
- In a medium saucepan, melt the butter or heat the oil over medium-low heat. Add the garlic and cook, stirring often for 1 minute. Add the flour and mix well. Turn the heat up to medium high and whisk in the light cream, grated Parmigiano Reggiano cheese, sage, salt, and pepper. Continue to whisk until the sauce is thickened. Remove from the heat.
- Salt the boiling water well. Carefully submerge the ravioli into the boiling water. Cook until the ravioli begin to float, about two to three minutes, remove to a large platter with a slotted spoon. Serve immediately topped with the sauce.
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Estimated Reading Time 2 minsTotal Time 5 mins
- Soak the cashews for at least 3 hours but preferably over night. When ready to make the sauce, rinse the cashews thoroughly and drain.
- In a blender or food processor, combine all of the ingredients and blend until creamy and smooth. It may take a few minutes of blending to get a nice smooth consistency.
- If you want the sauce a bit thinner, simply add in a bit more almond milk or water 1 tablespoon at a time until it reaches your desired consistency.
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Estimated Reading Time 3 mins
- Blend together the cashews and 1 1/2 cups of chicken broth in a blender (I use my blender cup and it works perfectly!). Blend until thick, creamy and all the chunks are gone.
- In a medium saucepan, pour in the cashew cream, the rest of the chicken broth, the bunch of sage and the cream cheese. Stir constantly until the mixture is warm and the cream cheese is fully melted in. The sauce will stick and burn to the bottom of the pan if you don’t stir!
- Remove the saucepan from the stove and add the parmesan and salt and pepper (to taste) to the sauce. Stir until the parmesan is fully melted and the sauce is thick and creamy. If the sauce is too thick, add more chicken broth until it’s reached the desired consistency!
- Serve over your favorite pasta (like some homemade butternut squash ravioli!) or cover and store for up to 3 days in the fridge.
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- Arrange the sweet potato slices in a circular pattern in the baking dish. Season with salt and pepper. Transfer to the oven to bake for 1 hour.
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