1. Slice the rind off of a wheel of Petite Crème, careful to leave as much of the cheese’s paste as possible. Reserve the rind. Slice the cheese into small cubes and let it come to room temperature.
2. Pour the walnuts into a small skillet and cook over medium heat, stirring often, until they’re toasty and give off a nutty aroma. Transfer the walnuts to a bowl to prevent them from overcooking. Cool completely. Add the cooled walnuts to a food processor along with the Petite Crème rind. Pulse the mixture a few times until crumbly.
3. Meanwhile, bring a large pot of heavily salted water to a boil. Boil the ravioli until it’s al dente according to package directions. Using a glass measuring cup, reserve 1 cup of the starchy pasta water and drain the ravioli.
4. Next, melt the butter in a large skillet over medium-low heat. Add the sage leaves and cook the butter, stirring often, until it smells nutty and has toasty brown bits on the bottom of the pan. Add the minced garlic and sauté for about 30 seconds, until fragrant.
5. Reduce the heat to low and stir ¼ cup of the reserved pasta water into the brown butter. Add the cubed Petite Crème and stir constantly until the cheese is melted and the sauce is smooth. Remove the skillet from the heat.
6. Add the ravioli with another small splash of reserved pasta water. Stir gently until the pasta is glossy and well-coated in the sauce.
7. Divide the pasta between 4 bowls and garnish each bowl with 1 Tablespoon of toasted walnuts, Parmesan, extra sage leaves, salt, and pepper. Enjoy!