Make an easy pasta recipe that calls for fresh ravioli and an easy pan sauce.
Real Simple JANUARY 2007
Cook the ravioli according to the package directions.
Meanwhile, heat the butter in a large skillet over medium-low heat until it foams. Add the shallots and cook, stirring, until golden, 1 to 2 minutes. Increase heat to medium, add the sage, and cook until the leaves turn crisp, about 1 1/2 minutes. Remove from heat. Season with the salt and pepper.
Return the drained ravioli to the pot, add the butter and sage, and toss gently. Add 1/2 cup of the Parmesan and toss again.
Divide among individual bowls and top with the remaining Parmesan.
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