#2,017: Fresh pasta with Brown Butter Sage Sauce

So a few weekends ago we had our 37th (I think) annual ravioli day where we get together with my dad's side of the family and we make ravioli.  We usually make about 400 or so ravioli (some filled with meat and some filled with cheese).  My family has a stingy tradition where you only get THREE ravioli on Thanksgiving, "just to taste" them, but then we eat them at Christmas.  This year some ravioli made it over to the U.K. where my sister is living and about to have her first baby any day.  My mom put a cooler bag and ice packs in her (ahem, MY) suitcase to get it over there. 

Anyhow, when we run out of the filling ot make more ravioli, we use any leftover dough to make some homemade pasta.  This year, my aunt made me also whip up a quick batch of her Brown Butter Sage sauce to add to the pasta.  Personally, I loved it and was asked on facebook by a friend to share the recipe.  So here you go...

1 lb pasta (fresh is obviously best, but I also used refrigerated tortellini) (cook according to package directions)

1 stick unsalted butter
16 fresh sage leaves
1 c chicken broth (we use 1 cube of  this chicken boullion with 1 cup of water)
1 c heavy whipping cream
salt and pepper, to taste

Meanwhile in a sauce pan melt the butter and add the fresh sage leaves.  Stir to combine, turn the heat to medium, and let the butter start to brown.  This takes mabye 6 mintues to so.  Once the butter has started to get a golden brown color, carefully fish out the sage leaves and put them on a plate (DO NOT THROW THEM OUT). 

Add the chicken broth to the butter and bring to a boil.  Carefully add the heavy whipping cream and stir/whisk to combine.  Turn the heat to low and simmer until the mixture is heated through. 

Crumble the sage leaves that you removed from the butter (resist the urge to eat them!) and add it back to the sauce.  Season with salt and pepper. 

Pour over your cooked pasta.