“The Ski House Cookbook”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring a big pot of salted water to a boil; add in ravioli and cook until al dente, 7-9 minutes for frozen, 3-4 minutes for fresh.
  2. Meanwhile, melt the butter in a big skillet over medium heat; cook until lightly browned, about 5 minutes.
  3. Stir in walnuts and chopped sage; cook for 1 minute.
  4. Season with salt and pepper; remove from heat.
  5. Drain the pasta and transfer to a large platter; pour the butter sauce over the pasta and top with the parmesan cheese.
  6. Toss to coat; serve immediately, topped with more pepper and whole sage leaves.

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