1 lb. ravioli with cheese
1 stick butter
2 cloves garlic, minced
1 cup pinenuts (could also use walnuts)
1 cup fresh sage leaves, coarsely chopped
1/2 tsp. kosher salt
1 c. chicken or vegetable broth
grated Parmesan cheese to taste
Cook ravioli in slightly salted water, drain. (Once they come to the top, they are pretty much done, about 3 min.)
In a large skillet, heat the butter over med. heat until golden brown. Add garlic and pinenuts. Saute for 1 minute. Stir in the sage leaves, salt, and broth. Cook over medium heat for 1 minute. Stir the ravioli in the sauce, and cook just long enough to heat through. Place on serving platter; sprinkle with cheese and serve at once.
Recipe came from Marguerite Henderson, Thanksgiving Point cooking class "When Company Comes"