Sweet Sage Cream Sauce (without the Sage!)6 Reviews
- Prep: 5 min
- Cook: 15 min
- Ready In: 20 min
“This recipe is for a sweet 'sage' cream sauce that we serve over butternut squash ravioli. This sauce has a unique taste that we first tried at a local Italian restaurant. This is our version of their sage cream sauce (even though we don't use sage in our recipe). It is basically all the sweetest tastes of Thanksgiving in a ravioli dish. If you prefer a thinner sauce, add a little more cream.” - by mlaulun
Original recipe yields 5 servings
- Melt the butter with the cooking oil in a saucepan over medium heat. Mix the rosemary, thyme, and flour into the butter mixture; cook and stir until smooth, bubbling, and turns a light tan color, 10 to 15 minutes.
- Stir the heavy cream into the flour mixture a little at a time, allowing each addition to incorporate fully before adding more. Stir the nutmeg, cinnamon, brown sugar, salt, and pepper into the cream mixture; cook and stir until smooth.
Amount Per Serving (5 total)
- 334 cal
- 33.8 g
- 7.3 g
Based on a 2,000 calorie diet
Reviews (6)Rate This Recipe
"very sweet and rich, but goes well with pumpkin or squash ravioli..." See more"
"I omitted the oil, used soy milk instead of cream, and omitted the brown sugar. This was great on beet raviolis! I can't wait to top other kinds of pasta with this sauce!..." See more"
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