Ravioli With Sage Butter Sauce

The ski house cookbook

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.

Meanwhile , melt the butter in a big skillet over medium heat.

Cook until lightly browned , about 5 minutes.

Stir in walnuts and chopped sage.

Cook for 1 minute.

Season with salt and pepper.

Remove from heat.

Drain the pasta and transfer to a large platter.

Pour the butter sauce over the pasta and top with the parmesan cheese.

Toss to coat.

Serve immediately , topped with more pepper and whole sage leaves.

ravioli, unsalted butter, walnuts, fresh sage, salt, fresh ground black pepper, parmesan cheese