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