Pumpkin Ravioli with Sage, Brown Butter, and Toasted Walnuts

Directions

1. Fill a big pot with water and bring to a rolling boil. Once boiling vigorously, add a generous pinch of salt and the ravioli. Cook until al dente following package instructions, then drain and put aside.
2. While the pasta cooks, heat a large skillet over medium heat. Put the walnuts into the dry pan and toast for 2-3 minutes until they become fragrant and lightly golden, stirring often to prevent burning. Transfer the walnuts to a plate and set aside. Gently wipe the skillet clean with a paper towel or cloth.
3. Put the skillet back on medium heat and add the butter. Allow it to melt, foam, and then start browning, swirling the pan from time to time. Once the butter is a medium brown with darker specks and smells nutty, stir in the olive oil. Drop in the sage leaves and cook for 2-3 minutes until they are crisp and dark green. Use a slotted spoon or tongs to take the fried sage out to a cutting board; roughly chop the leaves into small pieces.
4. Add the drained ravioli to the skillet and toss gently to coat with the brown butter sauce. Season with salt and pepper as desired, then top with the toasted walnuts and chopped sage. Serve right away, squeezing fresh lemon juice over the dish or adding a lemon wedge to each plate.