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COOK ravioli according to package directions. Add peas to pot with ravioli in the last 3 minutes of pasta cook time.
RESERVE 3 tablespoons pasta water, then drain ravioli and peas.
MELT butter in large, deep skillet. Add sage and cook over low to medium heat until butter starts to brown, approximately 2-3 minutes. When butter browns, add reserved pasta water.
ADD ravioli and peas to skillet. Season with salt and pepper, and toss.
TOP with parmesan and enjoy.
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