Creamy Sage Parmesan Sauce (with Butternut Squash Ravioli)
This rich, creamy sage parmesan sauce is a harmonious blend of melted butter, aromatic garlic, zesty lemon juice, heavy cream, and freshly shredded Parmesan cheese enhanced by a savory broth for added depth. Disclaimer: This post may contain affiliate links, which means we will receive a commission if you make a purchase through those links at no extra cost to you.
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!