Butternut Squash Ravioli with Walnuts, Sage and Orange Brown Butter

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.