Brown Butter Cream Sauce

 This is my favorite recipe to use with pumpkin or squash ravioli. It just melds so well with either ravioli.  

• 1/4 cup butter
• 1 cup heavy cream
• 1 Tbsp Chopped Sage
• 1/4 cup grated Parmesan Cheese
• 1/4 cup Tuscany cinnamon cheese (Trader Joes)
• 1/4 tsp black pepper
• 1 Tbsp Chopped Parsley
• 1/2 cup chopped walnuts, toasted

Cook pasta according to package directions.  

Melt the butter in a large skillet heated on medium heat.  Continue to cook the butter until it becomes a golden brown color, about 5-8 minutes.  Add the cream and sage and simmer for about a minute.  Add Parmesan, pepper, and parsley.  Simmer for another minute.  Plate and add sauce and sprinkle with toasted walnuts.  

*Fresh Sage and Parsley are the best but dried works awesome also.  

*I also toast the walnuts for a few minutes to release the aroma.