I ate at an italian restaurant that serves a veal ravioli-like pasta served with a sage butter sauce. But the thing is that the sage leaves are cooked until crispy. I can't seem to duplicate this at home and don't want to burn the butter. The butter sauce also seemed to be infused with the sage flavor. I assume that this is not as simple as melting butter and cooking sage leaves in it. It probably involves clarifying the butter, correct? Or perhaps something more involved?
Does anyone have any suggestion on how to achieve a similar effect? I have some mushroom ravioli that i would like to serve with a similar preparation with walnuts. Anything you can recommend would be appreciated.