16 ounces Butternut Squash Ravioli
3/4 cup walnuts, pieces
2 tablespoons butter
1/4 cup brown sugar
3/4 teaspoon salt
pinch cayenne pepper
1 tablespoon sage, fresh, or 1 tsp dried
2 tablespoons cream
1. Prepare pasta as directed.
2. Sauce: Using a large wide saucepan or skillet, toast walnuts on medium heat until just fragrant and beginning to color. Reduce heat to low, add butter and stir. Add brown sugar, salt, cayenne and sage. Stir until butter is completely melted. Whisk in cream, and cooked ravioli and enjoy.
Notes: Have all ingredients together as this comes together quickly.