Butternut Squash Ravioli

Roast the broccolini. Preheat the oven to 425°F. Trim the ends of the broccolini and cut any thick stems lengthwise. Toss with olive oil, salt, and black pepper. Spread on a baking sheet and roast for 12–18 minutes, until tender and lightly browned, flipping halfway through.

Cook the ravioli. Bring a large pot of salted water to a boil. Add the butternut squash ravioli and cook according to the package directions. Reserve ¼ cup of pasta water, then drain carefully.

Toast the walnuts. Roughly chop the walnuts. Place them in a dry skillet over medium heat and toast for 2–3 minutes, stirring frequently, until fragrant. Remove and set aside.

Make the brown butter sage sauce. Melt the butter in the skillet over medium heat. Add the sage leaves and cook for 2–4 minutes, swirling the pan occasionally, until the butter turns golden brown and smells nutty. Add the nutmeg and salt, stirring to combine.

Toss the ravioli. Add the drained ravioli to the skillet and gently toss to coat in the brown butter sauce. Add a splash of reserved pasta water if needed to loosen the sauce.

Serve. Divide the ravioli among plates and spoon the brown butter sage sauce over the top. Sprinkle with toasted walnuts and serve alongside the roasted broccolini.