Directions

Cook ravioli according to package directions. Meanwhile, heat butter in a large skillet over medium low heat until it foams. Add shallots and cook, stirring until golden, 1-2 minutes. Increase heat to medium. Add the sage and cook until leaves turn crisp (around 1½ minutes). Remove from heat. Season with salt and pepper. Return drained ravioli to the pot. Add the butter and sage and toss gently. Add ½ cup of the Parmesan cheese and toss again. Divide among individual bowls and top with remaining cheese.