Ravioli with Sage Butter Sauce

The quickest (BEST!) 25 min dinner. With a nutty garlicky brown butter sauce, crispy sage & toasted pecans!

In a nutshell, brown butter is magical liquid gold, made by gently heating unsalted butter until caramelized into deep golden brown color. The end result is silky, nutty, toasted goodness. Its rich flavors can be used to enhance so many recipes, from both savory to sweet dishes.

But we use it here to cook our sage leaves, swimming and crisping in all of that toasted brown butter heaven. Tossed in pillowy, quick cooking cheese ravioli alongside perfectly toasted pecans (or walnuts) and a healthy sprinkle of shaved Parmesan.

• 2 (9-ounce) packages refrigerated ravioli
• ½ cup unsalted butter, cubed
• ⅓ cup loosely packed fresh sage leaves
• 3 cloves garlic, minced
• 1 tablespoon lemon zest
• 2 teaspoons chopped fresh thyme leaves
• ⅓ cup finely chopped pecans
• 1 tablespoon freshly squeezed lemon juice
• Kosher salt and freshly ground black pepper, to taste
• ½ cup shaved Parmesan