Boil and drain the ravioli. Save 1/4 cup of the cooking water upon straining. While the ravioli is cooking, mince the garlic and chop the walnuts, since the sauce cooks very quickly.
In a large skillet, melt the French butter over medium-low heat, stirring continuously. Once the butter begins to sizzle and becomes foamy, add the minced garlic and chopped walnuts. Continue to stir and cook over medium-low heat until it turns a 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). 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 with a light dusting of the greeted cheese. Enjoy!
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