1 10 oz. pkg butternut squash ravioli
1/2 cup (1 stick) butter
fresh sage leaves
1/4 cup walnut halves or pieces
freshly grated or shaved parmesan cheese
Directions
Prepare ravioli according to package instructions. Slowly melt butter over medium-low heat in a shallow pan or skillet on stovetop. Add whole sage leaves, raise temperature slightly and fry sage in butter, moving the pan frequently. When leaves begin to brown slightly, remove to a paper towel to drain. Reduce temperature under butter and allow to cook slowly until it reaches a coppery color. Remove from heat.
Drain ravioli well and pat dry with paper towels. Add pasta to browned butter and toss to coat. Serve ravioli topped with parmesan, walnuts and a garnish of fried sage leaves. (Serving the pasta over a bed of your favorite leafy green veggie will add a pop of color and extra vitamins.)
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