This recipe started out as my love for this pasta. I tried it once at a restaurant and it was quite expensive. I knew I could make it myself. During the summer we planted some sage in our small herb garden and with me baking we always have some butter on hand. I had taken up the challenge of can I recreate this recipe at home. Success happened, browning butter is easy but you cannot keep the stove up high otherwise you risk burning it. I know that its something that makes people not want to make the recipe.
Its a recipe which is easy in the fact that you only need 4 ingredients to make. Step by step photos to follow.
You will need:
- 1 pack of cubed panchetta or proscuitto about 250g (Roma)
- 1 stick of butter 1/2 cup of butter
- about 30 leaves of sage
- 1 pack of butternut squash ravioli
- 10 inch skillet
- a big pot to cook pasta
Step 1. You need to start the water to have it boil to cook your ravioli.
Step 2. Take out a skillet to cook your cubed panchetta.
Step 3. Panchetta needs to be fried up and the fat rendered out over medium high heat.
Step 4. Drain the panchetta / Proscuitto
Step 5. Using the same skillet, you add about 1 tablespoon of butter to the pan. Just be sure to turn down the heat of the stove since you don't want to burn your butter.
Step 6. Once the heat is turned down and you start to smell the nuttiness of the butter you add the 30 leaves of sage. With time and heat the sage will crisp up and break into small pieces. You should be smelling the sage and brown butter goodness. 
Step 7. You slowly add the butter 1 slice at a time until you have the entire half cup of butter in the pan. The butter will slowly change color and get darker as its browning. It will also start to bubble.
Step 8. You drain the pasta then pour into the pasta pot the brown butter mixture.
This is an important step since oil and water don't mix well. Your best to pour the butter mixture into the empty pot and then pour the pasta.
Step 9. You re-add the cooked panchetta/proscuitto and you slowly stir the pasta.
