Preparation: 5 minutes
Cook: 20 minutes
-18 ounces pumpkin ravioli
-1/4 cup chopped walnuts
-6 tablespoons unsalted butter
-2 tablespoons olive oil
-10-12 fresh sage leaves
-salt and black pepper (to taste)
Boil a large pot of water. When boiling rapidly, add a large pinch of salt and the ravioli. Cook just to al dente, according to package directions, then drain and set aside.
Meanwhile, warm a large skillet over medium heat. Add walnuts to the dry skillet and toast for 2-3 minutes until lightly browned. Stir them frequently to ensure they do not burn. Remove walnuts to a plate, set aside, and lightly wipe out the skillet with a paper towel.
Return skillet to medium heat and add the butter. Let it melt, then bubble, then begin to turn brown, swirling the pan occasionally. When the butter is medium brown, swirl in the olive oil. Add sage leaves and let them sizzle in the skillet for 2-3 minutes, just until they crisp and turn dark green. With tongs, remove the crisped sage to a cutting board, and lightly chop the leaves into smaller pieces.
Add cooked ravioli to the skillet and toss to coat with the brown butter sauce. Season with salt and pepper to taste and sprinkle the walnuts and chopped sage leaves on top.
Serve immediately with a small lemon wedge on each plate.