• While you are making the sage butter sauce, boil your ravioli according to the package instructions and drain when finished. Add salt and 1 tablespoon of olive oil to your pasta water so that it does not stick.
• While the ravioli is boiling, make the sage butter sauce.

Sage Butter Sauce

• To make the sage butter sauce, melt the butter in a large pan over low-medium heat. Once the butter has completely melted and begins to simmer, add the minced garlic and chopped walnuts. Sauté the garlic and walnuts over low-medium heat, stirring frequently, for 2 - 3 minutes or until the garlic becomes fragrant.
• Stir in the dried sage, then add the wine to the pan. Stir and simmer for about 2 – 3 minutes.
• Remove from heat. Add the cooked and drained ravioli to the sauce and gently stir and spoon the sauce over the ravioli to coat them. Season with salt and pepper if desired. Serve with grated parmesan cheese.