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Cook ravioli, until al dente, in boiling salted water. Drain.
Meanwhile, melt butter in a skillet and add pecans. Stir for 2 or 3 minutes and remove from skillet with a slotted spoon. Place pecans in a small bowl. Add onion and sage leaves to the same skillet in which pecans were browned and cook until wilted. Stir in wine and heavy cream and bring to a boil until sauce is reduced to ¾ cup (approximately 5 minutes).
Add cooked and drained ravioli to sauce and combine. Season with salt and pepper and serve. Garnish with chopped pecans and Parmesan cheese shavings.
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