Name: Sage Butter Ravioli
Ingredients: 1 package butternut squash ravioli; 1/4 cup olive oil; 2 tablespoons butter; 1 clove garlic, mashed or halved; 1/4 teaspoon dried sage; 6-12 fresh sage leaves; 1 handful hazelnuts or pine nuts (optional); freshly grated Parmesan

This is hardly even a recipe, but an absolute favorite. It is wonderful with plain cheese ravioli, but butternut squash ravioli is the absolute best.

Sage Butter Ravioli

Ingredients

1 package butternut squash ravioli
1/4 cup olive oil
2 tablespoons butter
1 clove garlic, mashed or halved
1/4 teaspoon dried sage
6-12 fresh sage leaves
1 handful hazelnuts or pine nuts optional
freshly grated Parmesan

Instructions

Boil the ravioli per the package instructions.
In a small skillet, toast the nuts in a bit of the olive oil until just golden and set aside.
Add the rest of the oil and butter to the pan over medium low heat.
Add the garlic close and dried sage. Allow to warm gently while ravioli is cooking, at least 5 minutes.
When the ravioli is ready, turn up the heat on the oil skillet. Remove the garlic, and add the sage leaves, allowing them to get just crispy but do not burn.
Remove the oil from heat, add the nuts, and pour over the ravioli. Top with grated cheese.