Ravioli With Sage Butter Sauce

ratherbeswimmin''s Note:

The Ski House Cookbook

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 1 lb frozen ravioli (or fresh)
• 5 tablespoons unsalted butter, cut into pieces
• 1/4 cup chopped walnuts
• 1 tablespoon chopped fresh sage (plus extra leaves for garnish)
• salt
• fresh ground black pepper
• 1/4 cup freshly grated parmesan cheese

Directions:

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. Meanwhile, melt the butter in a big skillet over medium heat; cook until lightly browned, about 5 minutes.
3. Stir in walnuts and chopped sage; cook for 1 minute.
4. Season with salt and pepper; remove from heat.
5. Drain the pasta and transfer to a large platter; pour the butter sauce over the pasta and top with the parmesan cheese.
6. Toss to coat; serve immediately, topped with more pepper and whole sage leaves.

Reviews

[Charmie777]

Oh this was stinking good!!! I used spinach cheese raviolis and it was awesome. And it's filling too!

[Cookgirl]

Instead of ravioli I used fresh locally-made fettuccine. Tri-colored sage (green, gold, pink!) from our herb garden for standard sage. Cooking the butter on medium-high will burn the butter. I cooked it on medium heat and it had that wonderful nutty aroma and taste. Thanks for posting an easy but very elegant pasta recipe.