Butternut Squash & VT Maple Syrup Ravioli with Pears, Apples & Walnuts

2 - 9 oz. packages Putney Pasta Butternut Squash & Vt Maple Syrup Ravioli
4 tbsp. butter
2 apples, sliced with skins
2 pears, sliced with skins
1 bunch fresh mint
1 pint rum raisin ice cream
½ cup medium walnut pieces
½ tsp. cinnamon
¼ tsp. nutmeg

Cook ravioli according to package directions, drain and set aside. Place sauté pan or sauce pan over medium heat and melt butter. Add apples, pears, cinnamon, and nutmeg and sauté until cooked through, 3-5 minutes. Add walnuts and ravioli and heat through. Place on plates or in shallow bowls, garnish with fresh mint and rum raisin ice cream. Serves 4-6.