1. In a skillet over medium low heat melt butter. Continue to cook into it starts to brown and smell nutty and toasted.
2. Remove from heat, add zest, sage salt & pepper.
3. Toss in precooked ravioli, toss in butter sauce.
4. Plate up and add the cheese on top and some left over sage for garnish.
Difficulty: ................. intermediate
Preparation: ............ about 25 minutes
Servings: ................. 1-3
1 package of Organic Butternut Squash ravioli
1 stick organic butter (unsalted)
zest of one organic lemon (if available)
3 or 4 sage leaves chopped up or chiffonade
a few tbs fresh parmigiano reggiano cheese
salt and pepper to taste
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