Ravioli with Sage Brown Butter

https://www.budgetbytes.com/ravioli-with-sage-brown-butter-sauce-spinach-and-walnuts/

Our recipe is loosely based off this one (Keith and I like it just as is, but the kids' tastes have made some adjustments)

• 9 oz. ravioli or tortellini
• 2 clove garlic, minced
• 1/4 cup nuts (cashews are the kids' preference)
• 4 Tbsp butter 
• 1/2 tsp dried sage
• 1/4 lb. fresh spinach (or broccoli rabe or peas)
• toppings to taste~Gracie likes some lemon juice and lemon zest sprinkled on top, Kenny likes a dollop of pesto, Keith and I like some red pepper and grated parmesan

INSTRUCTIONS

• Bring a pot of water to a boil for the ravioli. Once boiling, add the ravioli and cook until tender (check package for specific cooking times, as this can vary with the ravioli size or whether it is fresh or dried). Once cooked, reserve 1/4 cup of the cooking water, then drain the ravioli in a colander.
• While the ravioli is cooking, prepare the rest of the dish. Mince the garlic and chop the nuts before you begin the sage brown butter sauce, since the sauce cooks very quickly.
• Add the butter to a large skillet and melt it over medium-low heat, stirring continuously. Once the butter begins to sizzle and becomes foamy (about 2-3 minutes), add the minced garlic and chopped nuts. Continue to stir and cook over medium-low heat until the sediment in the skillet turns deep golden brown (about 3-5 minutes). Once it becomes browned, remove it from the heat, and stir in the dried sage.
• Add the spinach and the 1/4 cup reserved ravioli cooking water to the skillet. Return the skillet to low heat, and stir until the spinach is wilted (about 2 minutes). Taste the spinach and add salt to taste. Finally, add the cooked and drained ravioli to the skillet with the spinach and sage brown butter sauce, then toss to coat.
• Serve the ravioli with toppings as desired.