Porcini Mushroom Ravioli with Brown Butter & Walnuts

1. Heat large saucepot of salted water to a boil over high heat. Add ravioli; cook as label directs. Drain; return to saucepot and cover to keep warm. Makes about 28 ravioli.
2. In large skillet, toast walnuts over medium-low heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.
3. Wipe out skillet with paper towel. Add shallot and butter; cook over medium heat 5 minutes or until butter begins to brown and shallot is tender, stirring frequently. Remove skillet from heat; stir in chives and salt. Makes about ½ cup.
4. Serve ravioli drizzled with shallot mixture sprinkled with cheese and walnuts.

Approximate nutritional values per serving (7 ravioli, 2 tablespoons brown butter): 661 Calories, 54g Fat, 25g Saturated Fat, 130mg Cholesterol, 855mg Sodium, 36g Carbohydrates, 3g Fiber, 5g Sugars, 2g Added Sugars, 12g Protein