Ravioli with Pesto, Squash, and Sage

• 8 oz. butternut squash
• 12 oz. large cheese ravioli
• 1/4 c. pesto sauce
• 2 tbsp. olive oil
• 16 sage leaves
• 1/4 c. walnut pieces
• 1/4 c. grated fresh Parmesan cheese

1. Heat a large saucepan of salted water to boiling.
2. Add squash and cook 4 to 5 minutes.
3. Scoop out with a small strainer.
4. When water returns to a boil, add ravioli and cook according to package directions.
5. Drain pasta; toss with pesto sauce.
6. Meanwhile, in a medium nonstick skillet, heat 1 tablespoon olive oil over medium-high heat.
7. Add squash, sprinkle with kosher salt and freshly ground pepper, and cook, stirring, about 5 minutes.
8. Remove squash and put in a bowl.
9. Add 1 tablespoon olive oil to the same skillet and cook sage leaves until crisp, 30 seconds to 1 minute.
10. Drain on paper towels.
11. Spoon squash over ravioli and garnish with walnuts and sage.
12. Sprinkle with Parmesan cheese.

butternut squash, large cheese ravioli, pesto sauce, olive oil, sage, walnut pieces, parmesan cheese

Taken from www.delish.com/recipefinder/ravioli-pesto-squash-sage-recipe-rbk1011 (may not work)