Sweet Potato Ravioli with Brown Butter
Ingredients
- 1 box Ripi Sweet Potato Ravioli
- 1 stick salted butter
- 6–8 sage leaves
- 1/3 cup chopped walnuts
- Flaky salt, freshly cracked black pepper, and Parmesan, for garnish
Instructions
- Toast the walnuts in a small pan over medium heat for 5 minutes, until golden brown, stirring frequently. Remove from the pan and set aside.
- Bring a medium pot of salted water to a boil. Add the ravioli and boil for 2 1/2 minutes, then drain and set aside; they will finish cooking in the sauce.
- Melt the butter in a large pan over medium heat. Add the sage leaves and fry for 2–3 minutes, until crispy. Transfer the sage to a paper towel-lined plate. When the butter is golden brown and smells nutty, add the ravioli and stir gently to coat.
- Serve with the toasted walnuts, crispy sage, flaky salt, black pepper, and grated Parmesan.
