Step 1

Wash and chop fresh sage. I chop the sage roughly and not too fine.

Step 2

Remove the garlic skins from the cloves, and chop the garlic.

Step 3

Julienne the basil.

Step 4

Place water in a medium to large pot and bring to a boil. Salt the water and add ravioli. Turn down the heat to a gentle boil.

Step 5

Cook ravioli with a gentle boil for about 4 minutes.

Step 6

Remove from stove and strain and rinse with cold water. Set aside ravioli for later.

Step 7

On a low-medium flame, melt butter slowly in a light-colored pan. Keep stirring the butter, so they toast evenly. The butter will get foamy, and the butter bits will settle at the bottom of the pan.

Step 8

The foam will begin to clear and you'll see the milk solids on the bottom. There are many colors of caramel that you'll see the butter turn. I like the medium-color of caramel.

Step 9

Once your butter becomes light brown, begin making the sage sauce. Since the brown butter may burn, you'll want to have all your ingredients prepped and ready to go.

Step 10

Add sage to the brown butter and cook. Watch the temperature since it can brown at this point. The sage will get crispy quickly, and it only takes a minute.

Step 11

Once the sage is cooked, add minced garlic and olive oil to the butter mixture. Stir, and once the garlic is cooked, stir in pine nuts. At this point, add salt and pepper to taste.

Step 12

Add the cooked ravioli to the pan and mix carefully.

Step 13

Serve in pasta bowls and top with basil, chili flakes, and parmesan cheese.