Ravioli with Pesto, Squash, and Sage

1. 1

   Heat a large saucepan of salted water to boiling.

2. 2

   Add squash and cook 4 to 5 minutes.

3. 3

   Scoop out with a small strainer.

4. 4

   When water returns to a boil, add ravioli and cook according to package directions.

5. 5

   Drain pasta; toss with pesto sauce.

6. 6

   Meanwhile, in a medium nonstick skillet, heat 1 tablespoon olive oil over medium-high heat.

7. 7

   Add squash, sprinkle with kosher salt and freshly ground pepper, and cook, stirring, about 5 minutes.

8. 8

   Remove squash and put in a bowl.

9. 9

   Add 1 tablespoon olive oil to the same skillet and cook sage leaves until crisp, 30 seconds to 1 minute.

10. 10

    Drain on paper towels.

11. 11

    Spoon squash over ravioli and garnish with walnuts and sage.

12. 12

    Sprinkle with Parmesan cheese.

* Per serving · 4 servings · Values may vary.