Ravioli in Creamy Parmesan Sauce

Get all the prep done before you start cooking: mince the garlic and chop the walnuts.
Bring a large pot filled with salted water to a boil.
Heat oil in a skillet over medium. Add walnuts, toast until fragrant, about 2 minutes. Add sage leaves, cook until crispy, about 1 minute. Transfer to a plate layered with paper towel.
Reduce the heat to low and add butter. When butter is melted, add garlic and cook until soft and fragrant, about 1 minute. Stir in lemon juice. Add white wine and simmer for 2 minutes. Season with salt and pepper.
Pour in cream and bring to a boil, let simmer over low heat for 3 minutes.
In the meantime, add ravioli to the pot with boiling water and cook, for about 3 minutes. Drain, reserving 1/4 cup cooking water.
Add Parmesan to the cream sauce, stir until combined. Simmer for 1 minute. Add ravioli and gently stir to coat ravioli with sauce. Add a splash of cooking water to thin out the sauce, if needed. Taste and adjust salt.
Serve topped with walnuts, crispy sage, red pepper flakes and some extra black pepper. Enjoy!