Ravioli with Sage Butter Sauce

Ingredients

• 2 (9-ounce) packages refrigerated ravioli
• ½ cup unsalted butter, cubed
• ⅓ cup loosely packed fresh sage leaves
• 3 cloves garlic, minced
• 1 tablespoon lemon zest
• 2 teaspoons chopped fresh thyme leaves
• ⅓ cup finely chopped pecans
• 1 tablespoon freshly squeezed lemon juice
• Kosher salt and freshly ground black pepper, to taste
• ½ cup shaved Parmesan

Steps

1. In a large pot of boiling salted water, cook ravioli according to package instructions; drain well.

2. Melt butter in a large skillet over medium heat. Add sage and cook until sage is crispy and butter starts to foam, about 2-3 minutes. Transfer sage to a paper towel-lined plate; set aside.

3. Add garlic, lemon zest, thyme and pecans. Cook, stirring frequently, until fragrant and butter is deep golden brown in color, about 2 minutes.

4. Stir in ravioli until heated through, about 1-2 minutes.

5. Stir in lemon juice; season with salt and pepper, to taste.

6. Serve immediately with Parmesan and sage.