You can double the ingredients to make a larger batch. Also don't forget this recipe is great with any type of ravioli. I especially like this sauce with beef ravioli as well. If you are not a fan of goat cheese, this sauce also works well with fresh Parmesan.
First get your water for pasta boiling and add a healthy pinch of salt to it.
In a small sauté pan, add butter, pecans, sage, salt and pepper. Put on high heat until butter begins to melt.
At this point, drop the agnolotti in to the boiling water.
As the butter begins to melt and bubble, reduce the heat to medium. Gently swirl the butter as it cooks. When the butter just begins to turn golden brown, scoop out the cooked agnolotti and add to the butter.
Turn off the heat on the sautés pan and toss the pasta in the butter until everything is nicely mixed and coated in the butter. Scoop the agnolotti out into serving bowl. Top with the butter and now crispy sage and nuts from the pan.
Crumble fresh goat cheese on top, sprinkle chives and drizzle with maple syrup. This can be as much or as little as you like.
Notes
This recipe works great with any ravioli or pasta.