Sage-Pecan Butternut Squash Ravioli

• 1 package (18 ounces) frozen butternut squash ravioli or 2 packages (9 ounces each) refrigerated cheese ravioli
• 3/4 cup chopped pecans or walnuts
• 3 tablespoons butter
• 1/4 cup packed brown sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• Dash cayenne pepper
• 1/4 cup heavy whipping cream
• 2 tablespoons minced fresh sage or 2 teaspoons rubbed sage
• Shaved or shredded Parmesan cheese

1. Cook ravioli according to package directions.
2. Meanwhile, in a large dry skillet, toast pecans over medium-low heat 1-2 minutes or until lightly browned, stirring occasionally. Stir in butter until melted. Stir in brown sugar, salt, nutmeg and cayenne. Remove from heat; stir in cream and sage.
3. Drain ravioli; add to skillet and toss to coat. Top with cheese.

frozen butternut, pecans, butter, brown sugar, salt, ground nutmeg, cayenne pepper, heavy whipping cream, fresh sage, parmesan cheese

Taken from www.tasteofhome.com/recipes/sage-pecan-butternut-squash-ravioli/ (may not work)