Ravioli With Sage Butter Sauce

• 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

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.

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

Taken from www.food.com/recipe/ravioli-with-sage-butter-sauce-338044 (may not work)