Ravioli With Sage Butter Sauce

The Ski House Cookbook

• Ready In: 25 mins
• Serves: 4

Ingredients

• 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.