Instructions
Step 1: Bring a large pot of salted water to a boil.
Step 2: Cook the butternut squash ravioli according to package instructions until tender.
Step 3: Reserve 1/4 cup of pasta water, then gently drain the ravioli.
Step 4: In a large skillet, heat the olive oil and toast the walnuts over medium heat for 2 to 3 minutes until fragrant.
Step 5: Remove the walnuts from the skillet and set aside.
Step 6: In the same skillet, melt the butter over medium heat.
Step 7: Continue cooking the butter, stirring frequently, until it turns golden brown and develops a nutty aroma.
Step 8: Add the chopped sage and minced garlic, cooking for 1 minute until fragrant.
Step 9: Stir in the salt, black pepper, and nutmeg.
Step 10: Add the cooked ravioli to the skillet and gently toss to coat in the brown butter sauce.
Step 11: Add a splash of reserved pasta water if needed to loosen the sauce.
Step 12: Sprinkle the toasted walnuts and parmesan cheese over the ravioli.
Step 13: Garnish with fresh parsley and serve immediately.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat with a small amount of butter or water.
Avoid microwaving too long, as ravioli can become soft and break apart.
For the best flavor and texture, e
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