Step 1

In a large pot of boiling salted water, cook ravioli according to package instructions; drain well.

Step 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.

Step 3

Add garlic, lemon zest, thyme and pecans. Cook, stirring frequently, until fragrant and butter is deep golden brown in color, about 2 minutes.

Step 4

Stir in ravioli until heated through, about 1-2 minutes.

Step 5

Stir in lemon juice; season with salt and pepper, to taste.

Step 6

Serve immediately with Parmesan and sage.