Pumpkin Ravioli with Sage Brown Butter

1 package ravioli
4 tbsp. butter
4 sage leaves, chiffonade*
1/4 cup pecans, toasted and chopped fine
Blythdale Grana (optional)

Bring a pot of salted water to boil.

Add ravioli to water and stir. Cook for 5 minutes, and drain.

While the ravioli is cooking, melt butter in a non stick pan. Add the sage when the butter just starts to turn brown. Add sage and cook for a few seconds and then and ravioli and toss off of heat. Be careful not to burn the butter.

Remove ravioli to platter and sprinkle with toasted pecans and/or grated grana cheese

*Chiffonade…sounds fancy but it's easy. Pul the sage leaves from their stems, stack them and roll them up. Then thinly slice them. You’ll have very
thin strands of sage, which helps to release the flavor