Butternut Squash Ravioli with Sage

It would never occur to me to tout something that Wal-Mart has done, but I must make an exception. My local W-store has been selling house brand Marketplace Butternut Squash Ravioli in the deli case, next to the pre-made pizzas (which are dull imitations) and I LOVE THEM. I couldn't find an image anywhere on the net to show you, so I borrowed this one from Google. The W-store ones are really orange as the squash is in the pasta itself as well as the filling.
I bring this up because it led me to finally USE my sage plants. I have grown them For... Ever, as they are pretty, stay greenish most of the year and even have flowers in May. But as for partaking of the herb, not so much. Until now.
When I was teaching once in Houston, I think, or maybe Denver, I had butternut squash ravioli with crispy fried sage leaves and walnuts in a butter sauce. HEAVENLY.  It was a way expensive dish in a way expensive restaurant, but I wasn't paying. Ha! Anyway, it stuck in my culinary memory and when I saw the package of plump orange pillows, it all came rushing back to me.

Here's my heretofore ignored Sage plant this morning after an overnight rain. The color is one of Martha Stewart's faves. I am sure I have a seven year old jar of rubbed sage leaves in my spice collection that really must go. But now that I have a reason to pay attention to this beautiful aromatic dependable herb, I must say a few nice things about it. Easy to grow, thrives on neglect, will form a nice bushiness and doesn't care if it is in sun or shade, mostly. So why not plunk one down in an empty spot in your garden, next Spring, not now if you live in the cold part of the country.

It has lovely purple flowers on it in May, as mentioned, and the leaves are greener then than they are now. Growing it in a big pot may be a good idea, as they plants can tend to expand their footprint.
Eating it with ravioli? Well, I melted butter and tossed them in and let them get crispy, along with the expensive as gold walnuts (what has happened to nut prices? Geesh!) and then topped the freshly boiled in water ravioli. Sumptuous, fast and elegant enough for company.
++++
Yesterday I searched for this picture of Dave and couldn't find it, and then this morning it popped right up in another file. It's my fave recent pic of his beautiful manly self, and I had to share. That's little Chester with him.