1/2 cup Stonewall Kitchen Roasted Apple Grille Sauce
1 tsp salt
Pepper to taste
A pinch of ground nutmeg
12-16 fresh sage leaves
3 tbsp unsalted butter
Caramelized apples and sautéed mushrooms (optional)
Method:
To make the sauce, melt 3 tbsp of butter in a sauté pan over medium heat. Add the flour and whisk as it bubbles, for about 1 minute. Continue to whisk slowly, add the chicken broth and simmer until slightly thickened. Stir in the cream and Roasted Apple Grille Sauce. Add salt and pepper and a pinch of round nutmeg. Continue to heat until sauce is slightly thickened.
For the fried sage leaves, melt 3 tablespoons of unsalted butter in a small saucepan over medium-high heat, until it is slightly brown. Add the sage leaves and cook until slightly crisp, making sure the pan is not over crowded and the leaves are not touching each other. Place leaves on a paper towel and reserve the flavoured butter.
Cook the raviolis according to the directions on the package. Serve the raviolis hot with a drizzle of sage butter. Spoon sauce over ravioli, and garnish with sage leaves. Add sautéed mushrooms and caramelized apples, if you’d like. Enjoy!
