Ravioli with Sage Brown Butter Sauce, Spinach, and Walnuts

Ingredients

• 9 oz. ravioli*
• 1 clove garlic, minced
• 1/4 cup walnuts, chopped
• 4 Tbsp butter
• 1/2 tsp dried sage
• 1/4 lb. fresh spinach
• salt and pepper to taste
• 1 Tbsp grated Parmesan

Directions

1. Set a pot of water over high heat for the ravioli and let it come to a boil. When the water is bubbling, drop in the ravioli and cook it until tender, using the package directions for the right timing since size and fresh or dried pasta can change things. Scoop out 1/4 cup of the pasta water, then pour the ravioli into a colander to drain.
2. While the pasta cooks, get your garlic minced and your walnuts chopped. You want both ready before you start the sage brown butter sauce, because once the butter gets going, it does not wait politely.
3. Put the butter in a large skillet and let it melt over medium-low heat, stirring the whole time. When it starts to sputter and foam, about 2-3 minutes, stir in the minced garlic and chopped walnuts. Keep stirring over medium-low heat until the bits in the pan are a deep golden brown, about 3-5 minutes. Take the skillet off the heat and mix in the dried sage.
4. Add the spinach and the 1/4 cup saved ravioli water to the skillet. Put the pan back over low heat and stir until the spinach has softened, about 2 minutes. Taste the spinach, then season it with salt as needed. Add the drained ravioli to the skillet with the spinach and sage brown butter sauce, and toss everything together until coated.
5. Top the ravioli with a light sprinkle of grated Parmesan and freshly cracked pepper.