Ingredients
Method
Bring a large pot of water to a rolling boil. Add salt until the water tastes salty.
While the water heats, toast the walnuts in a dry pan over medium heat. Shake often. Stop once they smell nutty and turn light brown. Set aside.
Cook the ravioli in the boiling water following package timing. Fresh ravioli usually needs 2–3 minutes.
Before draining, scoop out about 1/2 cup of the pasta water. Set aside. Drain ravioli gently.
In a wide skillet over medium heat, melt the butter. Let it foam. Watch closely as the color turns golden and smells nutty, about 3–4 minutes.
Add sage leaves to the butter. Let them sizzle until crisp, about 30–60 seconds.
Add toasted walnuts to the pan. Stir briefly.
Pour in a few tablespoons of reserved pasta water. Stir to form a glossy sauce.
Add the ravioli to the skillet. Toss gently. Add more pasta water a little at a time until the sauce coats the pasta and looks shiny, not oily.
Taste. Add salt and black pepper as needed. Add a small pinch of nutmeg if using pumpkin filling.
Serve hot. Finish with grated Parmigiano Reggiano and extra walnuts if you like.
Notes
Use a light colored pan so you see the butter color change. If butter darkens too fast, pull the pan off heat and add a splash of pasta water. This cools the pan and saves the sauce. Always finish with hot pasta so the sauce sticks well.