- 1 8- to 9-ounce package refrigerated vegetable-filled ravioli
- 1 1/2 tablespoons butter
- 1/4 cup chopped pecans
- 1/3 cup finely chopped shallots
- 1 1/2 tablespoons chopped fresh sage or 1 1/2 teaspoons crumbled dried sage leaves
- 3/4 cup dry white wine
- 2/3 cup whipping cream
- Parmesan cheese shavings
- Cook ravioli in large pot of boiling salted water until just tender but still firm to bite, about 8 minutes. Drain well.
- Meanwhile, melt butter in heavy medium skillet over medium heat. Add pecans and stir until slightly darker and fragrant, about 3 minutes. Using slotted spoon, transfer pecans to small bowl. Add shallots and sage to same skillet. Sauté until fragrant, about 30 seconds. Add wine and cream. Increase heat and boil until sauce is reduced to generous 3/4 cup, about 5 minutes.
- Add ravioli to sauce; toss. Season with salt and pepper. Divide between bowls. Sprinkle with pecans and Parmesan.