Ravioli with Sage Butter Sauce (Print Version)

# Ingredients:

01 - 2 9-ounce packages refrigerated ravioli.
02 - 1/2 cup unsalted butter, cubed.
03 - 1/3 cup fresh sage leaves, loosely packed.
04 - 3 cloves garlic, minced.
05 - 1 tablespoon lemon zest.
06 - 2 teaspoons fresh thyme leaves, chopped.
07 - 1/3 cup pecans, finely chopped.
08 - 1 tablespoon fresh lemon juice.
09 - Kosher salt and black pepper to taste.
10 - 1/2 cup shaved Parmesan.

# Instructions:

01 - Cook ravioli in salted boiling water according to package instructions. Drain well.
02 - Melt butter in large skillet over medium heat. Cook sage until crispy and butter foams, 2-3 minutes. Remove sage to paper towel.
03 - Add garlic, zest, thyme and pecans to brown butter. Cook until fragrant and butter is deep golden, about 2 minutes.
04 - Add ravioli to sauce and heat through 1-2 minutes. Stir in lemon juice and season with salt and pepper.
05 - Top with Parmesan and reserved crispy sage.

# Notes:

01 - Can use any type of refrigerated ravioli.
02 - Fresh herbs recommended over dried.

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