Include the butter and the sage in a big sauté pan over medium heat and brown somewhat, about 3 minutes.
Eliminate from the heat and season to taste with salt and pepper.
Operating in batches, prepare the ravioli in a pot of boiling salted water till tender, about 4– 5 minutes if fresh.
Include the ravioli to the pan with the brown butter sauce and toss to coat.
Transfer to plates, sprinkling any staying sauce from the pan over the ravioli. Spray each meal with the staying Parmigiano and leading with the crushed pecans. Serve right away.
