Cook Culinary & Craft Studio

Burnt sage and nutmeg butter with butternut Pansotti

Debbie
Recipe by
30 Minutes
Prep: 10 Minutes | Cook: 20 Minutes | Servings: 4

Oh dear..

I could not possibly post such decadence straight after Lisa Raleigh’s healthy tips and so I decided to make a low fat, free range roast vegetable lasagne to sandwich between the good and the evil.

Burnt butter is so easy and simple, yielding both a subtle and robust flavour.

I love the combination of something sweet with burnt butter, (ok I actually like sugar with everything) and so I add butternut ravioli, or in this case Woolworth’s Pansotti.

This makes a perfect dinner party starter for 4 or light lunch for 2. It’s way too rich and almost bland to eat alone in large quantities and just wrong to eat with a side salad. You need to wrap your tongue around the velvety pasta and take in the nutty butter with no other distracting textures or tastes.

DELIZIOSO!

Burnt sage and nutmeg butter with butternut Pansotti

Ingredients

  • 80g unsalted butter
  • 2 tablespoons of small sage leaves
  • A pinch of nutmeg (or about 2 shakes from the bottle)
  • 1 x 250g punnet Woolworth’s fresh butternut and sage Pansotti

Directions

  1. Bring a pot of water to the boil and place another small pot or saucepan on the stove
  2. When the water is boiled, add the homemade pasta and boil for 4 minutes
  3. Once you have added the pasta, add the butter to the other heated saucepan and when melted add the sage and whisk lightly. The butter will start to foam and light brown flecks will start form at the bottom of the pan. At this stage the sage leaves will have started to crisp. Add the nutmeg.
  4. Remove the butter from heat-at this stage the pasta will also be cooked, so drain the pasta and toss into the butter and serve immediately with Maldon salt and black pepper.

COOK’S Notes
• I like the simple combination of the sweet butternut, burnt nutty butter and salt and black pepper and don’t find any additional parmesan necessary as it just overpowers the subtle flavours.
• Make burnt butter and squeeze in some lemon juice before tossing in some broccoli or green beans
• Use only unsalted butter and salt afterwards and try not to leave the stove-it burns very easily. If it does burn just start over and stand still this time.

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