I've been extra excited about cooking these days and the need to find recipes and taste them has gotten me again. Today I made a BOMB ravioli dish that I #StumbledUpon ... like my hashtag!? hah

Anyway, I happened to have most of the ingredients and decided to try it. So happy I did cause now not only did I get rid of some of the things in my fridge, I also learned a new dish ... and probably gained a few pounds cause I'm stuffed - it was so good I couldn't stop! 

If you like to cook...and you like ravioli...AND you like sage...YOU WILL LOVE THIS! 

Thanks KevinandAmanda.com !!

Brown Butter Ravioli with Rotisserie Chicken, Toasted Walnuts, and Crisp Sage

1 lb chicken breast with rib meat
1 tsp kosher salt
1 tsp pepper
1 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp dried thyme
1 tbsp vegetable oil
9 oz fresh mini ravioli
2 oz (1/2 cup) walnuts
4 tbsp butter
1/3 cup fresh sage leaves

Preheat oven to 350 degrees F. Combine salt, pepper, paprika, onion powder, garlic powder, and thyme and rub over both sides of the chicken. In a dutch oven or large, oven-safe pot, heat oil over medium-high heat. Add the chicken, skin side down, and cook for 2 minutes until golden brown. Flip and cook for two more minutes. Move the pot to the oven and continue cooking for 25-30 minutes. Allow the chicken to cool for 5 minutes, then chop into bite-sized pieces. Boil and drain the ravioli according the to package directions. Place the walnuts in a large skillet over medium heat and toast for 5-7 minutes, stirring frequently. Remove and chop. Wipe the skillet clean, and melt 4 tablespoons of butter in the same skillet over medium heat. When the butter just starts to turn brown, add the sage and stir constantly for one minute. Immediately add the ravioli and stir to combine. Add the chicken and most of the chopped walnuts and stir. Plate the pasta and top with remaining walnuts.

Nutritional Information (if you dare) for this recipe can be found at CalorieCount.com.