Cappellaci with Sage Burnt Butter Sauce

For this weeks Presto Pasta Night I'll be using a type of giant pasta - these freshly made Ricotta and Spinach stuffed Cappellaci.



With such a substantial pasta you really want to have a simple sauce and I thought nothing would be a better made then a Burnt Butter and Sage sauce.

Cappellaci with Sage Burnt Butter Sauce

Cappellaci
good butter
fresh sage leaves

I'm fortunate enough to be able to use Italian butter for this recipe



and it always strikes me just how white this butter is and it has an almost sweet taste to it.



When choosing your sage leaves, try to use a variety of sizes, some small, some medium sized but leave the extra large leaves for other uses.



To make the sauce couldn't be easier - you do need to use a generous amount of butter. Place the butter and the sage leaves into a skillet and allow to melt under a gentle heat. If you do it correctly you'll find the sage leaves will actually crisp up by the time the butter starts to brown and will have also infused its flavour into the sauce.

As soon as it has reached that nut brown stage, remove it from the heat. Place the cooked and drained cappellaci into the pan and give it a little shake, turning the cappellaci over once or twice.

Place onto a serving dish, drizzling over a little more sauce and the sage leaves.