Sage Brown Butter Sauce with Pancetta & Toasted Walnuts

The only sauce you need for an incredible dish of filled pasta! Easy, customizable, and comes together within a few minutes!

The best way to eat ravioli! - happy customer

This simple yet delicious sauce has the perfect balance of nutty brown butter, salty pancetta, and earthy sage. It elevates any filled pasta such as ravioli, anoloni, tortelloni, or agnolotti by adding texture and complimenting the creamy filling of the pasta. With only five ingredients and under 20 minutes, you can indulge in gourmet pasta any night of the week! Substitutions can be made for the pancetta using bacon or guanciale as well as for the walnuts using pine nuts, pecans, or almonds depending on your preference and what you have available. This rich and velvety sauce is a savoury delight that you will surely crave.

Sage Brown Butter Sauce with Pancetta & Toasted Walnuts

Prep Time: 5 min Cook Time: 10 mins Total time: 15 mins

Yield: 2 servings Calories per Serving: 800 kcal

Ingredients

• 150 g diced pancetta

• 1/3 cup salted butter

• 6 sage leaves, cut chiffonade

• 1 package Pasta by Madeleine ravioli, anoloni, or tortelloni

• 1/4 cup reserved pasta water

• 1/4 cup freshly grated Parmesiano Reggiano or Pecorino Romano cheese

• 1/4 cup walnuts, pieces or chopped

Directions

1. Cook pancetta on medium high heat in skillet until crispy then remove from pan and place on paper towel lined dish.

2. While pancetta cooks, toast walnuts in pan on medium heat until slightly darker and aromatic (about 3 mins), stirring occasionally to toast each side.

3. Remove grease from the skillet, wipe clean with paper towel, and then add butter.

4. Melt butter in skillet on medium heat, add sage and cook until butter becomes foamy, followed by formation of fragrant brown bits, stirring occasionally.

5. Remove skillet from heat.

6. Add pasta to salted boiling water and cook according to package instructions.

7. Transfer small amount of pasta water to browned butter and sage, return to medium heat, and stir to combine.

8. Transfer cooked pasta to sauce and bring to a simmer, tossing gently.

9. Plate pasta and top with cooked pancetta, freshly grated parmesan, and toasted walnuts.

10. Serve and enjoy!