Lisa's Southern Kitchen

Ingredients:

• 1 package Store Brought Butternut Squash Ravioli

• 4 tbsp. Unsalted Butter, softened

• 6 Fresh Sage Leaves, stems removed

• 1 Garlic Clove, minced

• 1/2 cup Chopped Pecans

Instructions:

1. In a large pot over med high heat boil water and add in ravioli pasta, cook until tender.
2. In a skillet over med high heat add in the butter and cook until butter is melted.
3. In the same skillet add in the garlic and pecans, cook for 3 minutes until pecans are toasted and garlic is tender.
4. Spoon pasta water in the skillet and then place ravioli pasta inside to coated both sides.
5. Transfer to a serving plate and garnish with garlic and pecans.