2 9-ounce packages refrigerated butternut squash ravioli (or your favorite variety)
1 tablespoon extra-virgin olive oil
3/4 cup California walnuts, divided
1/2 cup (1 stick) butter
1/4 cup fresh sage leaves
zest and juice (1/2 cup) of 2 oranges
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/2 cup grated Parmesan cheese
1/2 cup pomegranate seeds (optional garnish)
Preheat oven to 375 degrees F.
Put on a large pot of salted water to boil, when cook butternut squash ravioli according to package directions. Drain, then toss lightly with olive oil.
Meanwhile, spread out walnuts on a baking sheet lined with parchment paper and toast in oven for about 8 minutes, until lightly golden and starting to become fragrant. Remove, then roughly chop and set aside.
Melt the butter in a large, heavy skillet over medium heat. Add sage and let cook until the butter starts to brown, about 3 minutes. Add orange zest, orange juice and 1/2 cup of the toasted walnuts and cook until warmed through. Turn the heat off and season with salt and pepper.
Gently transfer the ravioli to a serving platter and top with the brown butter sauce, letting all the sage and walnuts fall over the top of the pasta. Sprinkle with Parmesan cheese, remaining 1/4 cup toasted walnuts, and pomegranate seeds (optional) and serve.
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