Ravioli with Sage Cream Sauce

1. 1

   Cook ravioli in large pot of boiling salted water until just tender but still firm to bite, about 8 minutes.

2. 2

   Drain well.

3. 3

   Meanwhile, melt butter in heavy medium skillet over medium heat.

4. 4

   Add pecans and stir until slightly darker and fragrant, about 3 minutes.

5. 5

   Using slotted spoon, transfer pecans to small bowl.

6. 6

   Add shallots and sage to same skillet.

7. 7

   Saute until fragrant, about 30 seconds.

8. 8

   Add wine and cream.

9. 9

   Increase heat and boil until sauce is reduced to generous 3/4 cup, about 5 minutes.

10. 10

    Add ravioli to sauce; toss.

11. 11

    Season with salt and pepper.

12. 12

    Divide between bowls.

13. 13

    Sprinkle with pecans and Parmesan.

* Per serving · 4 servings · Values may vary.

No additional tips available.