Ravioli With Brown Butter And Sage

• 1 24-ounce package fresh cheese ravioli
• 6 tablespoons unsalted butter
• 2 medium shallots, thinly sliced
• 16 fresh sage leaves
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 3/4 cup (3 ounces) grated Parmesan

1. 1.Cook the ravioli according to the package directions. Drain and return the ravioli to the pot.
2. 2.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.
3. 3.Increase heat to medium. Add the sage and cook until the leaves turn crisp, about 1 1/2 minutes. Remove from heat. Season with salt and pepper.
4. 4.Add the shallot-sage butter to the pasta pot and toss gently. Add 1/2 cup Parmesan and toss again.
5. 5.Divide the pasta among bowls and top with the remaining Parmesan.

fresh cheese ravioli, unsalted butter, shallots, sage, kosher salt, black pepper, parmesan

Taken from www.epicurious.com/recipes/member/views/ravioli-with-brown-butter-and-sage-52485701 (may not work)