Ravioli With Sage Butter Sauce - cooking recipe

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

Preparation

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.