Ingredients
1 package (18 ounces) frozen butternut squash ravioli or 2 packages (9 ounces each) refrigerated cheese ravioli3/4 cup chopped pecans or walnuts3 tablespoons butter1/4 cup packed brown sugar1/2 teaspoon salt1/4 teaspoon ground nutmegDash cayenne pepper1/4 cup heavy whipping cream2 tablespoons minced fresh sage or 2 teaspoons rubbed sageShaved or shredded Parmesan cheese
Preparation
Cook ravioli according to package directions.
Meanwhile, in a large dry skillet, toast pecans over medium-low heat 1-2 minutes or until lightly browned, stirring occasionally. Stir in butter until melted. Stir in brown sugar, salt, nutmeg and cayenne. Remove from heat; stir in cream and sage.
Drain ravioli; add to skillet and toss to coat. Top with cheese.
