makes 3-4 servings
1 package butternut squash ravioli
6 tablespoons unsalted butter
1 tablespoon torn organic sage leaves (about 4-5 leaves)
1 tablespoon raw pine nuts
1. Cook the ravioli in a large pot of salted water according to the manufacturer's instructions.
2. Meanwhile, while the ravioli is cooking, melt the butter in a heavy-bottomed skillet over medium heat.
3. As the butter is melting, add the torn sage leaves and pine nuts. Stir constantly to prevent the nuts and sage from burning.
4. Continue cooking the butter until it is golden-brown; this should take about 3-5 minutes.
5. Once the butter has browned, remove the skillet from the heat.
6. Once cooked, remove the ravioli from the water and shake off any excess moisture.
7. Add the cooked ravioli to the butter sauce and gently stir to evenly coat the pasta.
8. Serve with a garnish of freshly grated Parmesan cheese.