Summary

Ingredients

• 35 g butter
• 20 sage leaves, dried
• 1 clove garlic
• 1 teaspoon, leveled lemon peel, freshly grated
• 3 teaspoon maple syrup
• salt
• pepper from the grinder
• possibly parmesan, fresh and coarsely grated
• 100 ml whipped cream
• 2 tablespoon crème fraîche
• 1 kg pasta, fresh, e.g., boletus ravioli or 500 g dry pasta, e.g., Tagliatelle

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Instructions

1. Slowly melt the butter in a pan, grate the dried sage leaves with your fingers and add. Peel the garlic clove, press it through the press and add. Salt and pepper. Let everything bubble very gently on the low setting.
2. Finally, add the maple syrup and lemon zest and stir in the cream and crème fraîche.
3. In the meantime, cook the ravioli in salted water according to the instructions on the package and let them steep or cook the dry pasta according to the instructions on the package. Pouring off.
4. Toss the still hot ravioli in the still warm sauce.
5. Serve immediately and add coarsely grated Parmesan cheese as required.
6. Dabbing the leftover butter out of the pan with bread is a dream!