Ravioli With Sage Butter Sauce

1. 1

   Bring a big pot of salted water to a boil; add in ravioli and cook until al dente, 7-9 minutes for frozen, 3-4 minutes for fresh.

2. 2

   Meanwhile, melt the butter in a big skillet over medium heat; cook until lightly browned, about 5 minutes.

3. 3

   Stir in walnuts and chopped sage; cook for 1 minute.

4. 4

   Season with salt and pepper; remove from heat.

5. 5

   Drain the pasta and transfer to a large platter; pour the butter sauce over the pasta and top with the parmesan cheese.

6. 6

   Toss to coat; serve immediately, topped with more pepper and whole sage leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.