Ravioli With Sage Cream Sauce

This is so good when it's cold outside. Pretty quick and very flavorful.

Cook ravioli in large pot of boiling salted water until just tender , about 8 minute drain well.

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

Add pecans and stir until darker and more fragrant , about 3 minute using slotted spoon , transfer to small bowl.

Add shallots and sage to same skillet.

Saute about 30 seconds.

Add wine and cream.

Increase heat and boil until sauce is reduced to about 3 / 4 cup - about 5 minute.

Add ravioli to sauce and toss.

Season with salt and pepper.

Divide between large bowls and sprinkle with pecans and parmesan , adding some fresh sage if you want.

ravioli, butter, pecans, shallot, white wine, whipping cream, fresh sage, parmesan cheese