Sage cream sauce with pasta

Ingredients for 4 servings:

• 35 g butter
• 20 sage leaves, dried
• 1 clove(s) garlic
• 1 tsp, levelled lemon zest, freshly grated
• 3 tsp maple syrup
• Salt
• Pepper from the mill
• possibly Parmesan, freshly and coarsely grated
• 100 ml whipped cream
• 2 tbsp crème fraîche
• 1 kg fresh pasta, e.g. porcini mushroom ravioli or 500 g dry pasta, e.g. tagliatelle

Instructions

Working time approx. 7 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 17 minutes

for example with porcini mushroom ravioli

Slowly melt the butter in a pan, rub the dried sage leaves with your fingers and add them. Peel the garlic clove, press it through a press, and add it. Season with salt and pepper. Let everything bubble gently on low heat. Finally, add the maple syrup and lemon zest and stir in the cream and crème fraîche. In the meantime, cook the ravioli in salted water according to the package instructions and let it simmer. Or cook the dry pasta according to the package instructions. Drain. Toss the hot ravioli in the warm sauce. Serve immediately and garnish with coarsely grated Parmesan cheese, if desired. Dab the leftover butter from the pan with bread—it’s a dream!