Brown Butter Ravioli

Step 1 -In a large pot of salted, boiling water, cook the ravioli to al dente, according to the package directions.

Step 2 -Reserve 1/4 cup of the cooking liquid, then drain the rest.

Step 3 -In large skillet over medium-low heat, melt the butter, stirring continuously, then cook until the butter begins to sizzle and is foamy, about 3-4 minutes.

Step 4 -Add the garlic and the walnuts to the sizzling butter and cook, stirring continuously, until the sediment in the skillet turns deep golden-brown in color, about 3-5 minutes.

Step 5 -Transfer the skillet from heat and stir the dried sage into the walnut mixture.

Step 6 -Add the spinach and the reserved pasta water to the walnut mixture and place the skillet on the stovetop over low heat.

Step 7 -Stir the spinach mixture until the spinach has wilted, about 2 minutes.

Step 8 -Taste the spinach mixture and season with the salt and the pepper, as needed.

Step 9 -Add the cooked ravioli to the spinach mixture and toss to coat.

Step 10 -Serve the ravioli garnished with the parmesan.