Directions

1. In a large pot of boiling salted water, cook ravioli according to package instructions; drain well.
2. Melt butter in a large skillet over medium heat. Add sage and cook until sage is crispy and butter starts to foam, about 2-3 minutes. Transfer sage to a paper towel-lined plate; set aside.
3. Add garlic, lemon zest, thyme and pecans. Cook, stirring frequently, until fragrant and butter is deep golden brown in color, about 2 minutes.
4. Stir in ravioli until heated through, about 1-2 minutes.
5. Stir in lemon juice; season with salt and pepper, to taste.
6. Serve immediately with Parmesan and sage.