2 packages of butternut squash ravioli
1/2 stick (1/4 cup) unsalted butter
8 fresh sage leaves
2 tablespoons minced shallot
1 teaspoon fresh lemon juice
Heat butter in a 1 1/2-quart heavy saucepan over moderately high heat until foam subsides, then fry sage leaves until crisp, about 3 minutes. Transfer leaves with slotted spoon to paper towels to drain. Season with salt. Add shallot to butter and cook, stirring, until shallot is golden and butter is deep golden, 1 to 2 minutes. Add lemon juice (butter will foam), then remove from heat. Season brown butter with salt and pepper if needed.
I burned the butter. Next time I would definitely add the sage leaves sooner.