Pumpkin Ravioli with Brown Butter, Sage, Apple and Walnuts

Ingredients:

• 1 box (24 Count) Nicola's Pasta Fresca Pumpkin Ravioli

• 1/2 cup Walnuts

• 2 Red Apples (diced)

• 2 Teaspoons Apple Cider Vinegar

• 1 cup Unsalted Butter

• Fresh Sage leaves, chopped

1. Toast the chopped Walnuts in a medium saute pan, then remove the walnuts from heat to a plate

2. Cook Ravioli: Bring a large pot of salted water to a boil, once boiling gently add in Ravioli and lower the heat to a simmer for 8-10 minutes

3. While ravioli are cooking use the saute pan and melt butter over medium-high heat, when butter is melted put the diced apples and apple cider vinegar in the pan (Tip: if the butter is getting dark turn down the heat, you want the butter to be light brown *not burnt*)

4. Add in Sage leaves to the pan with the Apples let them get nice and crispy

5. When Ravioli are done add them to the pan and gently toss them with the butter, apples, apple cider vinegar and sage. (tip add some pasta water to thicken the sauce if desired)

6. Sprinkle the roasted walnuts over the top for garnish and enjoy!

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