Last night Wayne brought some ravioli home from Whole Foods, but we didn't have any pasta sauce. I remembered one of my favorite sauces at a restaurant in Lucca that seemed easy enough to make - "salvia e burro" - sage and butter. So I melted some butter down, threw some dried sage leaves in (fresh would have been better), and added some salt. I tossed it with the ravioli and it was amazing! Definitely should be tried at least once, it's so ridiculously easy to make. It really brought out the flavor of the porcini mushrooms in the ravioli.
I love Italian food.
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