Ravioli with Pesto, Squash and Sage

Ingredients:

225 grams butternut squash, peeled, cut into dice

340 grams large cheese ravioli

1/4 cup pesto sauce

2 tablespoons olive oil

16 sage leaves

1/4 cup walnut pieces, toasted

1/4 cup grated fresh Parmesan cheese

How to cook: 

Heat a saucepan of salted water to boiling. Add squash to cook 4 to 5 minutes. Scoop out with a small strainer. When water returns to a boil, add ravioli and cook according to package directions. Drain pasta; toss with pesto sauce. Meanwhile, nonstick skillet, heat 1 tablespoon olive oil. Add squash, sprinkle with kosher salt and freshly ground pepper, and cook, stirring, about 5 minutes. Remove squash and put in a bowl. Add 1 tablespoon olive oil to the same skillet and cook sage leaves until crisp, 30 seconds to 1 minute. Drain on paper towels.Spoon squash over ravioli and garnish with walnuts and sage. Sprinkle with Parmesan cheese. Kali oreksi!