1. Bring a large saucepan of lightly salted water to a boil. Add ravioli, stir, boil for 4 minutes. Drain and divide among 2 plates.
2. Melt butter in a skillet and add the sage leaves. Sauté for 3 minutes or until sage has wilted.
3. Drizzle sage butter over ravioli and garnish with sautéed sage leaves. Top with shredded Parmesan.
Per serving: 628 calories, 31g fat, 18g saturated fat, 109mg cholesterol, 898mg sodium, 64g carbohydrate, 5g fiber, 2g sugar, 26g protein