Walnut Room Butternut Squash Ravioli
Recipe Summary test
To make sage chiffonade, stack fresh sage leaves. Starting at a long edge, roll the leaves up. With a sharp knife, slice the roll into thin strips.
To fry sage leaves, fill a heavy pan with about 1 inch of vegetable oil. Once oil reaches 350 degrees F, place the sage leaves in the oil and fry until it stops bubbling, about 25 to 30 seconds. Remove with a slotted spoon and drain on a paper towel.