125 ml (½ cup) butter

2 large twigs sage (about 16 leaves)

30 ml (2 tbsp) white wine

In a large non-stick skillet over medium-high heat, melt the butter with the sage until the butter is golden brown. Add the ravioli and season with salt and pepper. Deglaze with the wine and reduce the liquid until almost dry. Remove from the heat. The ravioli can be served as is or topped with tomato sauce.

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