Ravioli with Sage Butter

Instructions

1. Prepare the Ravioli
   Bring a large pot of heavily salted water to a boil. Add the ravioli and cook according to package instructions, usually 3-4 minutes for fresh ravioli. Be careful not to overcook as they can burst. Reserve 1/2 cup of pasta cooking water before draining.
2. Make the Sage Butter Sauce
   While the pasta is cooking, melt the butter in a large skillet over medium heat. Continue cooking until the butter begins to foam and turns golden brown with a nutty aroma, about 3-4 minutes. Watch carefully to avoid burning. Add the sage leaves and sliced garlic (if using) and cook for 30 seconds until the sage becomes crisp and the garlic is golden.
3. Combine and Season
   Gently add the drained ravioli to the brown butter sauce. Add a splash of the reserved pasta water (about 2-3 tablespoons) to create an emulsion. Sprinkle with freshly grated nutmeg, salt, and pepper. Toss very gently to coat the ravioli, being careful not to break them.
4. Finish and Garnish
   Remove from heat and add most of the grated Parmigiano-Reggiano, tossing gently to incorporate. If the sauce seems too thick, add a bit more pasta water. Transfer to warmed serving plates and garnish with the remaining cheese, toasted pine nuts, and lemon zest if using. Drizzle with a small amount of extra-virgin olive oil and serve immediately.