Butternut Squash Ravioli with a Brown Butter Sauce

I love Butternut Squash Ravioli. I wanted a light and yummy sauce to go with them, so I found this one that fit the bill.

Browned Butter, Sage and Walnut Sauce -
1/2 stick plus 2 tablespoons salted butter
2 cloves garlic, minced
1/2 cup raw walnuts, some chopped, some left whole
About 20 fresh sage leaves
More romano cheese, for garnish

While your pasta is cooking, melt 2 tablespoons butter in a pan over medium low heat.  Add in the minced garlic and let it cook until softened and some of the pieces are just starting to turn golden.  Remove the softened garlic and set aside for now.  Put the rest of the butter in the pan, add in the sage leaves and walnuts, and cook over low heat, stirring now and then, until the butter has browned and the sage leaves are crisp and intoxicatingly fragrant.  Remove from heat and stir in the softened garlic now.

To serve, place some ravioli in a bowl or on a plate, spoon some of the browned butter, sage and walnut sauce over the top, and top with shaved romano or parmesan.