- 8 oz ravioli (or pasta of choice)
- 4 Tbsp unsalted butter
- 1 Tbsp fresh garlic, minced
- 6–8 small sage leaves
- 1/3 cup grated parmesan, plus more for serving
- 1/4 cup chopped hazelnuts
- freshly-grated black pepper, to taste
- Bring a large pot of salted water to a boil. Cook the pasta al dente, according to package directions.
- Melt the butter in a large skillet over low heat. Add the garlic and sage and let cook in the melted butter for a minute or two, then turn the heat up to medium.
- Begin whisking continuously when the butter begins to foam, until golden flecks start to form in the bottom of the pan, about 2 minutes. Once this happens, the butter will darken quickly, so keep a careful watch to ensure that the butter doesn’t burn.
- Remove the skillet from the heat and continue whisking for another minute or so until the butter is a rich amber color with a fragrant, nutty aroma. If not using immediately for the pasta, transfer the brown butter to a different container to stop the cooking process.
- Drain the pasta. Add the pasta to the skillet, and stir to combine, coating evenly with the brown butter. Toss with the Parmesan and hazelnuts, and season with freshly ground black pepper, to taste. Divide among bowls. Serve warm.
I used fresh sage leaves, but feel free to substitute with 1/2 tsp dried sage.