Ravioli with Brown Butter, Sage, and Walnuts
INGREDIENTS
1 package (12 oz) store-bought ravioli (cheese, spinach, or your choice)
6 tablespoons unsalted butter
10-12 fresh sage leaves
1/2 cup Mariani Chopped Walnuts
Salt and black pepper, to taste
Grated Parmesan cheese, for serving
INSTRUCTIONS
Bring a large pot of salted water to a boil. Add the ravioli and cook according to the package instructions until al dente. Drain and set aside, reserving a small amount (about ¼ cup) of the pasta water.
In a large skillet, melt the butter over medium heat. Add the sage leaves and cook, stirring frequently. Allow the butter to foam and then start to turn a golden brown color. This should take about 5-7 minutes. Keep a close eye on it to prevent burning.
Once the butter is browned and aromatic, add the chopped walnuts to the skillet. Cook for another 1-2 minutes, stirring frequently, until the walnuts are lightly toasted.
Add the drained ravioli to the skillet with the brown butter, sage, and walnuts. Toss gently to coat the ravioli in the sauce. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up.
Season with salt and freshly ground black pepper to taste. Serve immediately topped with freshly grated Parmesan cheese.