Photography by Iain Bagwell

Makes 12 to 16 servings

Instructions:

1. In a large heavy skillet over high heat, melt the butter, and let it thoroughly brown, but not burn.
2. Add the cooked ravioli to a large mixing bowl, pour the butter over them, and then add all of the remaining ingredients, and toss them together so that everything is fully combined before serving immediately, or later, at room temperature, or reheated. In other words, this is a virtually foolproof crowd-pleaser, and it will be very difficult to screw up.