Ravioli, Sage, Pine Nut Sauce

Ingredients:
6 Tbs unsalted butter
3 sage leaves, chopped
2 Tbs pine nuts
Salt and pepper to taste
Freshly grated Parmesan Cheese
8 oz ravioli - (butternut, pumpkin or goat cheese filled)

Directions:
Bring a large pot of water to boil.
While the water is coming to a boil,
melt butter over low heat.
When it starts to slowly bubble but has not darkened,
add the sage and pinenuts. Shake the pan from time
to time making certain the pine nuts do not burn.
Watch closely, once it starts to brown,
you may want to remove from heat.
Salt and pepper to taste.
Once the water comes to a boil,
salt and add the ravioli. Cook as directed.
Drain and add to brown butter stirring to coat.
Serve immediately and top with Parmesan Cheese.