Sweet Potato Ravioli with Brown Butter and Sage 5 Steps
In a large pot of salted, boiling water, cook ravioli until al dente (fresh pasta will not take long to cook).
In a large sauté pan over medium heat add butter. Stir until it become aromatic and begins to slightly turn brown.
Add the honey and sage leaves. Let melt and come to a simmer.
Simmer for a minute or two, stirring often, then add in the walnuts and cook for a few seconds longer and season with a pinch of salt.
Add the ravioli and gently toss with the sauce. Serve the ravioli with the sauce spooned over top.