Food Mains

Agnolotti with garlic sage butter

27 May 2013

Alex is lucky because he works in the city centre. I work about twenty minutes out of the city. I have lived in Melbourne all my life, and Alex, two years, yet he knows the city better than I do.

Every few Friday nights, we go on a dinner date in the city. Of course, Alex knows all the hip new restaurants and bars, so Friday nights in the city for me are nights of excitement and surprise.

There are always new bars and restaurants popping up in Melbourne. I absolutely adore the Italian restaurants, where newly-arrived Italian migrants work and take your order in their delightfully heavy-accented English (and whom always correct your terrible Italian pronunciations). One night we wanted to be adventurous, so we followed a group of strangers for a few blocks and arrived at an awesome and very hidden underground bar.

A few months ago we ventured to Bourke Street to try out Guy Grossi’s Cellar Bar at Grossi Florentino. On the menu was a pasta with sage butter sauce. I had been wanting to try a sage butter pasta for a while. It was tremendous and my heart grew set on creating a similar dish myself.

And so I found this delightfully easy recipe, requiring little to no time at all. It is now in the family recipe book. Tastes best with fresh herbs, but I never really have fresh sage lying around so dried does me just fine thank you. I have found a variation to this recipe that uses walnuts, which I will definitely be trying this week.

Agnolotti with garlic sage butter
Serves 4
  1. 80g (2.8oz) butter or margarine
  2. 6 cloves garlic, minced
  3. ½ tsp ground sage (or 1 tsp fresh sage leaves)
  4. 1 tsp salt
  5. ⅛ tsp pepper
  6. 625g (1.4lb) agnolotti, tortellini or ravioli
  7. 2 tbsp flat-leaf parsley, chopped
  1. Melt the butter over low heat in a medium frying pan. Add the garlic and separate with a spoon as you cook until it's golden, for about 5 minutes. Add the sage, salt and pepper. If using fresh sage, cook for about 1 minute, until crispy.
  2. Cook the pasta in salted water according to packet directions. Drain and return to pot.
  3. Add the butter mixture to the pasta and toss over low heat until the pasta is well-coated. Stir in the fresh parsley and serve.
Adapted from Food and Wine
Adapted from Food and Wine
niveous moon

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  • Reply Paz 17 June 2013 at 4:54 am

    Garlic-sage butter? Yum! 😀

    • Reply Nicole 17 June 2013 at 9:10 am

      It’s all too much for me…

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