This post was written by Hatchet food columnist Scott Figatner.
On a chilly fall evening, there is nothing better than hibernating indoors with a warm glass of mulled apple cider and a rich, comforting meal.
My maple sage brown butter sauce takes comfort food to the next level. Just a taste of it will have your friends swooning. I enhanced brown butter, nutty and fragrant, with the subtle earthiness of sage and the caramel notes of dark maple syrup. Rounded out with half-and-half and dusted with fresh nutmeg, this dish is something you will want to “fall” for again and again.
Ingredients:
- 8 oz. package of mushroom ravioli
- Salt to taste
- 2 tablespoons corn starch
- 4 tablespoons unsalted butter
- 1 ½ tablespoons chopped fresh sage
- ¼ cup half and half
- 2 tablespoons maple syrup (Grade B if possible)
- Black pepper to taste
- Grated nutmeg
Directions:
1. In a medium saucepot, boil and salt water for the ravioli. Cook until al dente for about two to three minutes. Drain and set aside.
2. To make the slurry, whisk the cornstarch with two tablespoons of water.
3. In a large sauté pan over medium-high heat, melt the butter. When the butter froths, add the sage. The milk solids in the butter will eventually start to brown.
4. When all the butter is light brown, remove from the heat and add the half-and-half and the maple syrup. Whisk to combine and allow it to cool.
5. Add two tablespoons of the slurry and heat to a boil, stirring continuously and vigorously. Season well with salt and add pepper.
6. Lightly coat the ravioli with the sauce, sprinkle with fresh sage and dust with grated nutmeg. Serve immediately.
