Bring a large heavy bottomed saucepan of water to the boil to cook the ravioli.
Once boiling add the ravioli to the pan and turn the heat down to a simmer, cook for 3 minutes. Whilst the ravioli is cooking, take another frying pan put on a medium heat and add the butter, you want it to start to foam, when it is add the sage and turn the heat off you don’t want to burn the butter at all.
Drain your ravioli and add to the pan with the butter, gently baste the pasta with the butter infusion be careful not to break the ravioli up .
Spoon onto serving plates scattering over the cheese and give each plate a good grind of black pepper.
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