Ravioli With Brown Butter And Sage Cream Sauce
1 package refrigerated ravioli, cooked according to package instructions (I love the wild mushroom, butternut squash or cheese!)
1/2 stick unsalted butter
2 teaspoons fresh sage, chopped
2/3 cup whipping cream
3/4 cup white wine
salt and pepper
In a skillet, melt the butter with the chopped sage over low heat. Cook till the butter is lightly browned but not burned. Whisk in the whipping cream and white wine and cook till it is cooked through. Add salt and pepper and pour over the warmed ravioli!