16 to 18
fresh or frozen cheese ravioli
fresh sage leaves
kosher salt and black pepper
- Cook the ravioli according to the package directions.
- Meanwhile, melt the butter in a large skillet over medium heat.
- Add the pine nuts and sage and cook, stirring occasionally, until the sage is crisp and the butter and pine nuts are browned (but not burned), 6 to 8 minutes.
- Gently mix in the ravioli, ½ teaspoon salt, and ¼ teaspoon pepper.