Brown Butter Ravioli with Rotisserie Chicken, Toasted Walnuts & Crispy Sage

1 lb Rotisserie Chicken
9 oz fresh mini ravioli
2 oz (1/2 cup) walnuts
4 tbsp butter
1/3 cup fresh sage leaves

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.