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Cooks Notes:

Serve with a dollop of marinara on top....you don't have to do this, but I love the flavor blend. I used Barilla Tomato and Basil simply because it is my fav! ENJOY!


  • 1 bag of butternut squash ravioli
  • 1 small bag of chopped walnuts
  • 2 tablespoons EVOO
  • 2 tablespoons of sage (more if you like)
  • pinch of fresh ground nutmeg
  • 1/2 cup of reserved water from ravioli


  • Boil ravioli according to directions on package. Reserve 1/2 cup of the water used to boil the ravioli and place in a deep saute pan.
  • When ravioli is cooked, place into reserved water along with olive oil, sage, EVOO, nutmeg, and walnuts.
  • Cook just long enough to allow the flavors to blend.

Categories: Main Dish  Misc. One Dish  Nuts  Pasta  Stove  Vegetable 
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