Boil water in a large pot and cook pasta according to package directions.
In a large skillet, melt the butter. Allow the butter to brown slightly, about 3 minutes. Then add the sage leaves and sauté just until crisp, about 2 to 3 minutes. Remove and transfer the crispy sage leaves to a paper towel-lined plate.
Add the garlic and pecans to the butter in the pan and sauté for 2 to 3 minutes.
Use a slotted spoon to transfer the ravioli from the pot of water to the skillet. Toss the ravioli in the skillet to coat the ravioli in the sauce. Plate the ravioli and sprinkle some of the sauce with garlic and pecans over the ravioli. Top with a few crispy sage leaves.
Notes
Pecans: I use pecans to add a bit of texture to the pasta, but if you're allergic to them or simply don't like them, this dish is still delicious without the nuts.Storage: Store any leftovers in an airtight container in the refrigerator for up to three or four days.