Ingredients

• 16 ounces butternut squash ravioli, cooked per package preparation
• 3/4 cup walnut pieces
• 2 tablespoons butter
• 1/4 cup brown sugar (packed)
• 3/4 teaspoon salt
• Pinch cayenne pepper
• 1 tablespoon chopped fresh sage or ≤ teaspoon dried rubbed sage
• 1 tablespoon cream

Preparation

1. Prepare pasta as directed.
2. While pasta cooks, start the sauce. Have all ingredients ready as this comes together quickly.
3. Using a large wide sauce pan or skillet, toast walnuts on medium heat until just fragrant and beginning to color.  
4. Reduce heat to low, add butter and stir. 
5. Add brown sugar, salt, cayenne and sage.  
6. Stir until butter is completely melted.  
7. Whisk in cream, add cooked ravioli and enjoy.