1. Heat 6 tablespoons butter in 10-inch skillet over medium-high heat, swirling constantly until golden brown and butter has nutty aroma, 2 to 4 minutes. Remove skillet from heat and add chopped sage to butter. Set aside to cool, about 10 minutes.

2. Bring 4 quarts water to boil in large pot. Add garlic to water and cook for 1 minute. Using slotted spoon, transfer garlic to bowl and rinse under cold water to stop cooking. Peel and mince garlic.

3. Add ravioli and 1 tablespoon salt to boiling water and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain ravioli and return to pot.

4. Pulse garlic, butter mixture, parsley, Parmesan, and walnuts in food processor until finely ground, 20 to 30 pulses, scraping down bowl as needed. Season with salt and pepper to taste.

5. Add 1 cup pesto to ravioli and gently toss to combine, adding 1 tablespoon cooking water at a time, as needed, to adjust consistency. Serve, passing remaining pesto separately.

Yield: 1 1/2 cups