troffiette with sage brown butter

there are days when i am either too tired to cook, or my fridge is pretty much empty. on days like that i usually pass by the deli on my way home from work, buy some simple ingredients and cook. i got the recipe from gourmet magazine. their' was a butternut squash cappellacci with sage brown butter and i only had troffiette pasta in my cupboard, so it was not a fancy ravioli dish but the sauce was plenty tasty and went really well with the pasta and the best part is that it only took 15 minutes to make.

5 tablespoons unsalted butter, cut into pieces
1 1/2 tablespoons chopped sage
1/4 teaspoon fresh lemon juice
cook pasta in a pasta pot of simmering salted water (2 tablespoons salt for 4 quarts water) until al dente, 6 to 8 minutes. gently drain pasta.
meanwhile, heat butter in a heavy medium skillet over medium heat, swirling, until golden brown, then cook sage, stirring, until sage is crisp and butter is deep golden brown. stir in lemon juice and salt and pepper to taste.

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