Instructions:
Step 1: Bring a large pot of salted water to a boil. Cook the ravioli according to package instructions. Drain and set aside.
Step 2: In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter is browned and the sage is crispy, about 3–4 minutes. Stir occasionally and watch closely to prevent burning.
Step 3: Add the cooked ravioli to the skillet and gently toss to coat in the brown butter sauce. Season with salt and pepper to taste.
Step 4: Plate the ravioli and spoon the remaining butter and sage over the top.
Step 5: Sprinkle with toasted pine nuts and grated Parmesan cheese.
Step 6: Garnish with extra sage leaves and serve warm.
Storage Information:
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water or butter. Not recommended for freezing once cooked, as the sauce may separate.