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Make something That Delivers on Flavor
This creamy sage parmesan sauce is rich and so flavorful, you may want to add this to your routine sauces. You may also want to watch out! Adam and I can’t believe how quickly we devour this dish when it comes to this sauce. Adam and I wanted to do something that wasn’t Alfredo or a tomato-based sauce. We also didn’t want to spend ages at the stove – not when we have kids running around us. Getting dinner on the plate in a short amount of time is essential around here.
You may not think that parmesan is unhealthy, but you might be surprised by the hard-cheese version of it – Parmigiano Reggiano! This cheese is low in carbohydrates and fat. The medium-chain fatty acids in this parmesan are similar to those found in coconut oil. It’s lactose-free, high in calcium and protein, and offers probiotics (Cleveland Clinics). So don’t fear the cheese!
Need a New Take on Pasta Sauce?
Watch how easy this dish is! Check out the instructions below:
- Begin by preparing your station. Fill an 8-quart pot with water for the pasta and set aside. Boil water in a kettle for the sauce – about 1/4 cup to be used for the beef broth. Slice a lemon into half and set aside. Cut a Parmesan block lengthwise, removing the rind. Grate the cheese and set aside. Dissolve 1 tsp of Better than Bouillon Beef broth in 1/4 cup of hot water mentioned above and set aside.
- Bring the pasta water to a boil, adding salt. In a pan over medium heat, melt butter. Add minced garlic and cook until fragrant, about 30 seconds to a minute. Add lemon juice, beef stock, salt, and pepper. Reduce heat to a simmer for two minutes.
- Cook the pasta or ravioli in boiling water for one minute less than the package instructions.
- Add heavy cream and ground sage to the sauce, simmering for five minutes until bubbles form. Stir in grated Parmesan until melted.
- Reserve 1/4 cup of pasta water, then drain the pasta. Combine pasta with sauce, adjusting seasoning or garnish as desired. Serve and enjoy!
Answers for Questions
Do you have to use beef broth in the creamy sage parmesan sauce?
We haven’t tried this, but you could potentially use chicken broth or vegetable broth.
Can you use pre-shredded parmesan or Parmigiano Reggiano?
We have found that the additives in pre-shredded parmesan or Parmigiano Reggiano cause the cheese to clump together in the sauce. We highly recommend using freshly shredded cheese.
Are there any other ravioli flavors or uses for this sauce?
Mushroom or spinach-ricotta ravioli would work well with this sauce, but you can put this on sandwiches and burgers, too!
What if I have a dairy allergy?
While we haven’t tried a non-dairy version, some 1:1 substitutes for the heavy cream can be cashew cream or nondairy milk plus vegetable or canola oil (2:1), according to Bon Appetit. For the parmesan, Parmigiano Reggiano is actually lactose-free due to the manufacturing process, according to the Cheese Professor).
Creamy Sage Parmesan Sauce (with Butternut Squash Ravioli)
Equipment
- 1 Large Pot (8-quart)
- Strainer or Colander
- Grater
- Medium or large saucepan
- Juicer
- Liquid measuring cup
- Kettle
- Measuring spoons
Ingredients
- 2 TBSP Butter
- 2 Garlic cloves (minced)
- 1/2 Lemon (for juice)
- 1/4 Cup Water
- 1 tsp Better than Bouillon Beef Base
- 1 tsp Salt + additional for the pasta water
- 1/2 tsp Pepper
- 1 Cup Heavy Cream room temperature
- 4 oz Freshly shredded parmesan or Parmigiano Reggiano use a block and not pre-shredded
- 1/2 tsp Ground sage
- 2 Packages Butternut squash ravioli
Instructions
- Begin by setting up your station. Fill an 8-quart large pot with water based on your preferred pasta instructions.
- Put a kettle of water on (you’ll need about 1/4 cup hot water).
- Cut 1/2 lemon and set aside.
- Cut about 1/2 of the Parmesan block length wise and remove the rind. Optional, you could use the rind in the sauce to add flavor but it’s best to remove it before serving or mixing with the pasta. Shred the cheese using a grater. It doesn’t matter how small or thick as it’s going into the saucepan to melt. Shredding ensures even distribution. Set aside
- Pour 1/4 cup hot water to a liquid measuring cup and add the 1 tsp of Better than Bouillon Beef broth. Stir until dissolved. Set aside.
- Start to boil the large pot of water and sprinkle in some salt.
- While the water is boiling, add the butter to the pan over medium heat.
- Once the butter has melted, add the garlic and cook until fragrant, about 30 seconds to one minute.
- Juice the lemon into the pan and stir. Add the beef stock, salt and pepper into the pan and bring the heat down to a simmer. Cook for about two minutes.
- In the meantime, add the pasta or ravioli to boiling water. Cook about a minute under the package instructions.
- While the pasta is cooking, add the heavy cream and ground sage. Simmer for another five minutes or until you see little bubbles form on the surface.
- Add the parmesan and stir until melted.
- Reserve 1/4 cup of pasta water and drain the rest from the pasta.
- Combine the pasta with the sauce. You can add more sage, zest the lemon peel or add more parmesan for garnish. Serve and enjoy!
Did you Enjoy the Creamy Sage Parmesan Sauce?
Drop us a comment down below if you made these! If you need another sauce, try our roasted red pepper bisque!