Directions
- 1Cook refrigerated ravioli according to the package directions.
- 2Melt 1/2 cup of unsalted butter in a skillet over medium heat.
- 3Add 1/3 cup of fresh sage to the melted butter and cook until the sage is crisp.
- 4Add 3 cloves of minced garlic, 1 tablespoon of lemon zest, and 2 teaspoons of fresh thyme to the skillet.
- 5Stir in 1/3 cup of pecans and cook until fragrant.
- 6Add the cooked ravioli to the skillet and toss to coat in the sauce.
- 7Stir in 1 tablespoon of lemon juice, salt, and pepper to taste.
- 8Serve immediately, garnished with extra sage leaves and Parmesan cheese, if desired.
Ingredients
- 2 9-ounce packages refrigerated ravioli
- 0.5 cup unsalted butter
- 0.33 cup fresh sage
- 3 cloves garlic
- 1 tablespoon lemon zest
- 2 teaspoons fresh thyme
- 0.33 cup pecans
- 1 tablespoon lemon juice
- 0 salt
- 0 pepper
Equipment
saucepancast iron skilletwooden spoonfork
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