Tortellacci di Zucca in Sage Butter with Cranberries and Walnuts

Ingredients

• 5 Lilly’s Tortellacci di Zucca OR
  8 Lilly’s Butternut Squash Ravioli OR
  3 Lilly’s Jumbo Pumpkin and Mascarpone Ravioli
• 4 tbsp unsalted butter
• 10 small sage leaves
• Dried cranberries
• Honey-glazed walnuts

How to Make It

1. Boil pasta in heavily salted water for 4 to 5 minutes.
2. In a medium skillet, cook the butter with the sage until the butter is fragrant and nutty (about 3 minutes).
3. Add cranberries and honey-glazed walnuts.
4. Add pasta and toss; serve in a personal cast iron for presentation.