• 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

1. 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.
2. When ravioli is cooked, place into reserved water along with olive oil, sage, EVOO, nutmeg, and walnuts.
3. Cook just long enough to allow the flavors to blend.

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!