Mezzelune with saffraansalie-sage butter sauce

Name: mezzelune with saffraansalie-sage butter sauce
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Italian
Ingredients: 0,05 g saffron; 1 el tap water; 8 fresh sage leaf; 250 g chilled mezzelune ricotta spinach; 100 g unsalted butter or margarine

Pasta with a sauce of butter, sage and saffron.

Ingredients

0,05 g saffron
1 el tap water
8 fresh sage leaf

250 g chilled mezzelune ricotta spinach
100 g unsalted butter or margarine

Directions

Soak the saffron in the water and finely chop the sage.
Cook the mezzelune according to the instructions on the package.
Meanwhile, melt the butter in the saffron water in a saucepan for 3 minutes on medium heat. Stir in the sage the last minute.
Drain the mezzelune and spread over 4 plates. Spoon 1 tbsp of the saffron sage butter sauce over each portion and serve the rest next to it.