1 stick butter
12 sage leaves
1 tsp sea salt
1 clove garlic, finely chopped
Melt the butter in a small skillet and then add the sage, salt and garlic. Shake till nicely dispersed over low-medium heat, then walk away, check your email, fold the laundry, whatever. The point is, totally forget about the fact that you have melted butter sitting over heat. Come back in five minutes or so and find that you have slightly browned butter, and CRISPY sage leaves! I had been planning to lift the leaves out, and have just flavored butter, but no! They were crispy, like potato chips, and so good. The ravioli were just vehicles for the sauce. Some warm baguette rounds were perfect to soak it up.
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